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🍽️ Crispy Duck Wok Rolls with Rice Paper

385 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the duck meat thoroughly and pat it dry with a kitchen towel. Trim off any visible fat edges. Cut the meat into small cubes of about 0.5 centimeters.
  2. 2. Stir one tablespoon of rice wine with a pinch of salt in a small bowl. Smoothly mix one tablespoon of cornstarch with a little water until no lumps remain. Combine this cornstarch-water mixture with the rice wine.
  3. 3. Pour the rice wine-cornstarch mixture over the duck meat. Turn the meat several times to ensure it is coated all over with the marinade.
  4. 4. Wash the yellow and red bell peppers. Dry them, remove the insides with the seeds, and cut them into thin strips.
  5. 5. Take the pickled peppers out of the jar, drain the liquid, and let them drip dry well. Finely chop the peppers.
  6. 6. Clean the leek (or spring onions depending on context, but sticking to 'leek' as per original, though cleaner: Wash the leek, remove dry tips, and cut it into fine cubes.
  7. 7. Peel the ginger and the garlic clove. Finely chop both ingredients.
  8. 8. Smoothly mix the remaining cornstarch with a little water. Mix this solution with the remaining rice wine. (Note: The original text cuts off here, we logically continue with the soy sauce from step 2, as 'remaining soy sauce' is mentioned in step 2, but here is the marinade preparation. We stick to the logical continuation of the marinade: The remaining cornstarch-water mixture is mixed with the remaining rice wine to create the sauce base that will be added later.)
  9. 9. Heat two tablespoons of oil in a large pan or wok. Brown the marinated duck meat on all sides.
  10. 10. Add the finely chopped ginger and garlic to the pan. Sauté them for about one minute until fragrant.
  11. 11. Add the freshly cut pepper strips and the finely chopped pickled peppers to the pan. Stir everything briefly.
  12. 12. Pour the mixed rice wine-soy sauce (the mixture from steps 2 and 8, supplemented with soy sauce as implied in the original context) into the pan. Let the mixture simmer for one minute.
  13. 13. Stir the fine leek cubes into the filling. Season the mixture with the remaining soy sauce, salt, and pepper.
  14. 14. Take a sheet of rice paper. Brush it with cold water until it is pliable and flexible.
  15. 15. Place one to two tablespoons of the warm duck filling in the center of the rice paper.
  16. 16. Fold the left and right sides of the rice paper over the filling. Roll the paper tightly from bottom to top into a roll.
  17. 17. Serve the rolls with fresh, raw vegetables as a side dish.

Nutrition per serving