Lee Kum Kee

Roast Duck, Mango, Mint Rice Paper Rolls by Ching He Huang

I love Vietnamese rice paper rolls. They make such a healthy and delicious snack or meal. They are translucent and wafer thin, are hard to the touch and are brittle, but once softened they make the most delicious soft rolls. I love to make a roast duck and mango mint filling to go inside them, aromatic and flavourful, these make the perfect starter for someone special. Dipping them in Lee Kum Kee Hoisin Sauce for a sweet more-ish finish.


2 Duck Legs
6 Vietnamese Rice Paper Rolls
2 Tbsp Freshly Grated Ginger
1 Tbsp Shaoxing Rice Wine or Dry Sherry
12 Fresh mint leaves
2 Spring Onion, Sliced Julienne
50g  Carrot, Sliced Julienne
50g Cucumber, Sliced Julienne
1 Medium Ripe Mango, Peeled, Sliced into thin finger slices


1 Tbsp Crushed Roasted Salted Peanuts


1 Preheat the oven to 180 degrees. Place the duck legs in a roasting tray, sprinkle over the grated ginger, drizzle over the Shaoxing rice wine, spoon over Lee Kum Kee Hoisin Sauce and coat well. Place in the oven and roast for 30 minutes. Remove and leave to rest for 10 minutes. Slice and shred into strips.
2 Soak the rice paper in cold water until softened, then put on a board, lay some mint leaves, spring onion, carrots, cucumber, mango, top with roast duck. Roll up like an envelope, first bring to sides to the centre, then the bottom roll towards the top to seal. Repeat with the remaining rolls.
3 Place on a serving plate with some crushed peanuts in a bowl and a dipping bowl of Lee Kum Kee Hoisin Sauce so you can dip into the sauce first and then the peanuts for an extra nutty sweet crunch.
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