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Peking duck rice paper rolls

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  • Dairy free
  • Egg free
  • Gluten free
  • High in dietary fibre
  • Lactose free
  • No added sugar
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Soy free
  • Wheat free
  • 1 serve veg or fruit

Experience the perfect combination of tender peking duck and fresh ingredients wrapped in rice paper rolls for a delicious and satisfying meal.

  • Serves8
  • Cook time5 minutes
  • Prep time30 minutes
Peking duck rice paper rolls

Ingredients

  • 360g pkt Luv-A-Duck Peking Flavoured Duck Breasts
  • 8 rice paper sheets
  • 16 mint leaves
  • 8 red oak lettuce leaves
  • 4 cups watercress sprigs
  • 2 Lebanese cucumbers, cut into batons
  • 16 Thai basil leaves
  • Nuoc mam sauce, to serve

Nutritional information

Per Serve: Energy: 712kJ/170 Cals (8%), Protein: 9g (18%), Fat: 2g (3%), Sat Fat: 1g (3%), Carb: 28g (9%), Sugar: 1g (1%), Dietary Fibre: 4g (13%), Sodium: 406mg (20%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat the duck following packet directions. Cut each breast piece into 12 slices and place in a medium bowl. Add sauce from packet and stir to coat.

  2. Step 2

    Fill a large bowl with warm water. Dip 1 rice paper sheet in the water, then drain and place on a clean work surface (it will continue to soften on standing). Place 1 mint leaf and 1 lettuce leaf in the centre of the sheet. Top with a little watercress, cucumber, another mint leaf, 2 basil leaves and 3 duck slices. Fold in the lettuce sides to enclose the filling, then fold the edge of the rice paper sheet over the lettuce wrap. Place rolls, seam-side down, on a plate. Repeat with remaining rice paper sheets, mint, lettuce, watercress, cucumber, basil and duck slices to make 8 rolls.

  3. Step 3

    Cut each roll in half. Transfer to a serving platter. Serve with the nuoc mam sauce.

Recipe tip

COOK. STORE. SAVE.
Find me:
Nuoc mam sauce is a Vietnamese dipping sauce that’s also delicious with grilled meats or as a salad dressing. Find it in the international aisle.

Use it up: Thai basil leaves pack a flavour punch. If you have some left over, add it to stir-fries, curries and salads like our Chicken and Plum Noodle Salad with Chilli Dressing.

 

Peking duck rice paper rolls

Peking duck rice paper rolls
  • Serves8
  • Cook time5 minutes
  • Prep time30 minutes
Ingredients
  • 360g pkt Luv-A-Duck Peking Flavoured Duck Breasts
  • 8 rice paper sheets
  • 16 mint leaves
  • 8 red oak lettuce leaves
  • 4 cups watercress sprigs
  • 2 Lebanese cucumbers, cut into batons
  • 16 Thai basil leaves
  • Nuoc mam sauce, to serve
    Description

    Experience the perfect combination of tender peking duck and fresh ingredients wrapped in rice paper rolls for a delicious and satisfying meal.

    Method
    1. Step 1

      Heat the duck following packet directions. Cut each breast piece into 12 slices and place in a medium bowl. Add sauce from packet and stir to coat.

    2. Step 2

      Fill a large bowl with warm water. Dip 1 rice paper sheet in the water, then drain and place on a clean work surface (it will continue to soften on standing). Place 1 mint leaf and 1 lettuce leaf in the centre of the sheet. Top with a little watercress, cucumber, another mint leaf, 2 basil leaves and 3 duck slices. Fold in the lettuce sides to enclose the filling, then fold the edge of the rice paper sheet over the lettuce wrap. Place rolls, seam-side down, on a plate. Repeat with remaining rice paper sheets, mint, lettuce, watercress, cucumber, basil and duck slices to make 8 rolls.

    3. Step 3

      Cut each roll in half. Transfer to a serving platter. Serve with the nuoc mam sauce.