Roll up, it’s smoked duck for a quick entree
COOK Fast, Eat Well shows us that cooking dinner doesn’t have to mean long lists of ingredients and hours in the kitchen. Five ingredients cooked in 10 minutes is the aim of the game.
These fresh and tasty Vietnamese duck rolls are a super quick and easy spin on an Asian classic to add a bit of variety to your weekly menu.
Vietnamese duck rolls
Makes 6 rolls/preparation: 10 minutes
Equipment: medium bowl, colander, large bowl filled with warm water ★ 1 smoked duck 40g ★ vermicelli noodles ★ 90ml hoisin sauce ★ 3 spring onions (scallions) ★ 6 Vietnamese spring roll wrappers
Boil the kettle.
Meanwhile, finely slice the spring onions into 10cm lengths and cut the duck breast into thin strips.
Place the noodles in the medium bowl, cover with boiling water and leave to soak for 5 minutes. Drain and rinse.
To assemble, dip each spring roll wrapper in the bowl of warm water, place on a clean work surface, and place some noodles, spring onions, duck and hoisin sauce in the centre, being careful not to overfill.
Fold the bottom of the wrapper over the filling, then fold in the sides and tightly roll up. Serve immediately or cover with a damp, clean tea towel until ready to serve.
Images and recipes from Cook Fast, Eat Well by Sue Quinn Murdoch Books, RRP $35