Peking Duck Rice Paper Rolls

Serves 4
Time 30 minutes


2 Peking flavoured duck breasts



¼ cup coriander, finely chopped

¼ cup spring onions, finely chopped

1 red chilli, finely diced

4cm knob ginger, peeled and finely diced

1 clove garlic, finely diced

1 lime, juiced

1 tbsp fish sauce

¼ cup light soy 

3 tsp reserved dressing from Peking duck tray


10 sheets of rice paper sheets

1 shallow bowl cool water


¼ cup deep-fried shallots

2 cups wombok cabbage, shredded

1 bunch coriander

2 spring onion, sliced finely

1 cucumber, sliced into matchsticks


Thinly slice cooked duck breasts. 

In a small bowl mix all of the ingredients for the dressing. 

Dip 1 sheet of rice paper into a shallow bowl of cool water. Once softened, place on a board, sprinkle with deep-fried shallots. In the centre of the rice paper place sliced duck, wombok, coriander, spring onion and cucumber. Roll the rice paper over to enclose.