Roast duck rice paper rolls

  • 25 mins preparation
  • Makes 12 Item
  • Print


Roast duck rice paper rolls
  • 12 22cm-rounds rice paper
  • 80 gram vermicelli, soaked, roughly chopped
  • 1/4 iceberg lettuce, finely shredded
  • 3/4 cup coriander leaves
  • 3/4 cup mint leaves
  • 1 lebanese cucumber, sliced
  • 275 gram roast peking duck breast, finely sliced
  • 3/4 bunch chives, sliced
Dipping sauce
  • 1/4 cup sweet chilli sauce
  • 2 tablespoon fish sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon light soy sauce
  • 1/2 lime, juice


Roast duck rice paper rolls
  • 1
    Working with one rice paper at a time, briefly soak in a shallow bowl of warm water until soft. Transfer to a damp, clean tea towel.
  • 2
    Place a small amount of vermicelli, iceberg, herbs, cucumber and duck down the centre. Roll over one long edge, fold in sides, place a couple of chives on top, then continue to roll firmly to seal.
  • 3
    Place rolls on a platter, covered with a damp cloth, until ready to serve. Repeat with remaining ingredients.
  • 4
    To make dipping sauce, in small bowl stir all ingredients together. Serve with rolls for dipping.


Rice paper rolls are best eaten within a few hours of preparing.

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