EXPO Milano 2015 | Luke Nguyen - How-to make smoked duck rice paper rolls

smoked duck

🥗Healthier: grilled chicken

💰Cheaper: tofu

Tofu provides a plant-based option that is more affordable.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Spaghetti is a more accessible noodle option.

hoisin sauce

🥗Healthier: soy sauce

💰Cheaper: teriyaki sauce

Teriyaki sauce is often less expensive and adds a similar sweetness.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Cashews are often cheaper and provide a similar crunch.

Prepare the smoked duck by lining a wok with foil, adding rice green tea, brown sugar, broken cinnamon, and star anise, then heat until it smokes.

Place a rack in the wok and add the duck, covering with the lid to smoke until juicy and tender.

To prepare the rice paper roll, fill a large bowl with water that is warm but not boiling hot.

Quickly dip the rice paper in and out of the water to soften it.

Lay the softened rice paper on a clean surface and place smoked duck towards the top.

Add perilla leaf, fresh mint, lettuce, and vermicelli noodles on top of the duck, leaving space on the sides.

Fold the left and right sides of the rice paper over the filling, then roll tightly from the bottom to the top.

Cut the rolled rice paper roll in half to serve.

For the dipping sauce, combine fish sauce, vinegar, sugar, garlic, chili, and a bit of water in a bowl and mix.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens