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Recipe

Omelette and duck rice-paper rolls

Jun 29, 2012 2:00pm
  • 25 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Omelette and duck rice-paper rolls
  • 8 eggs
  • 2 green onions, finely sliced
  • 2 tablespoon water
  • 1 tablespoon peanut oil
  • 8 16cm sheets rice paper
  • 1/3 cup char sui sauce
  • 1/2 barbecued duck, skin removed, both skin and flesh finely shredded
  • 1 carrot, peeled, finely shredded
  • 1 small cucumber, halved, sliced into 5cm batons
  • 1 small bunch coriander, leaves picked
  • 1/2 cup fresh mint leaves
  • plum sauce, to serve

Method

Omelette and duck rice-paper rolls
  • 1
    In a a large bowl whisk eggs, green onion and water together. Season to taste.
  • 2
    Heat oil in a 13cm frying pan on medium. Pour 1/8 egg mixture (about 1/4 cup) into pan, swirling to coat the base. Cook 1-2 minutes, until egg begins to set, flip and cook other side for 30-40 seconds, until golden. Remove to plate. Repeat with remaining egg.
  • 3
    Place a tea towel on a clean work surface. Fill a bowl with warm water. Place a rice paper sheet in water for 30-40 seconds, until beginning to soften. Remove from water and place on tea towel.
  • 4
    Top with an omelette. Spread char sui sauce over bottom third of omelette. Top with shredded duck, skin, vegetables and herbs, being careful not to overfill.
  • 5
    Fold bottom of wrap 3cm over the filling, then roll up from the bottom edge to enclose. Repeat with remaining ingredients. Serve hot or cold with plum sauce.

Notes

For crisp duck skin, preheat oven to 200°C. Place skin on a cake rack on an oven tray. Bake for 2-3 minutes, until crisp. Cool slightly before breaking up.

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