Duck and noodle egg rolls

  • 30 mins preparation
  • 1 hr cooking
  • Makes 18 Item
  • Print


Duck and noodle egg rolls
  • 100 gram rice vermicelli noodles
  • 3 teaspoon peanut oil
  • 6 eggs
  • 6 green onions (shallots), ends trimmed
  • 1/2 barbecued duck, cut into strips
  • 1/4 cup (60ml) hoisin sauce, plus extra, to serve
  • 1/4 cup coriander leaves


Duck and noodle egg rolls
  • 1
    Place noodles in a large bowl. Cover with boiling water and stand for 10 minutes. Drain. Rinse under old water and drain again. Pat dry with paper towel.
  • 2
    Heat 1 teaspoon of oil in a large wok or non-stick frying pan. Add 2 lightly beaten eggs and swirl around pan to form a large omelette.
  • 3
    Cover two-thirds of omelette with one-third of noodles. Cook for 2 minutes on medium, until set. Gently slide omelette from wok. Repeat twice with remaining oil, eggs and noodles. Chill for 30 minutes.
  • 4
    Place a large piece of plastic wrap on flat surface. Top with an omelette. Lay 2 green onions, one-third of duck, 1 tablespoon hoisin and a few coriander leaves in centre of noodles.
  • 5
    Roll omelette, pulling away plastic wrap as you go. Wrap tightly in plastic wrap. Assemble remaining 2 egg rolls and chill for 30 minutes.
  • 6
    Cut rolls into 3cm slices and serve with extra hoisin sauce.

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