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Duck Rice Paper Rolls with Asian Dipping Sauce


  • 4 large skinless duck breasts
  • 100ml Kikkoman Honey & Soy Marinade & Stir Fry Sauce

Wrap filling:

  • 12 rice paper wraps (21cm)
  • 50g rice vermicelli, softened as per pack instructions
  • 1 carrot, peeled and finely grated
  • 1/2 daikon, peeled and finely grated
  • 1/2 continental cucumber, julienned
  • 2 spring onions, julienned
  • 12 Vietnamese mint leaves

Dipping sauce

  • 2 tbsp Kikkoman Naturally Brewed Soy Sauce
  • 80ml hoisin sauce
  • 2 tbsp mirin
  • 2 tbsp rice wine vinegar
  • Juice of 1/2 lime

Lime wedges to serve

Cook time
Prep time

Duck Rice Paper Rolls with Asian Dipping Sauce


  1. Place duck breasts in a large zip lock bag. Add the marinade and seal. Leave to marinade in refrigerator for at least 30 minutes.
  2. Remove the breasts from the bag and discard remaining marinade. Heat a large non-stick sauté pan over medium-low heat. Place the breasts in the pan and cook for 5-6 minutes then turn over to cook for a further 5-6 minutes or until the breasts are medium rare. Set aside and let rest for 7-10 minutes.
  3. Meanwhile, make the dipping sauce by placing all of the sauce ingredients into a small bowl and whisk to combine. Set aside.
  4. To assemble the rolls, thinly slice the duck breasts. Soak one wrap in warm water for about 10 seconds or until just starting to soften. Lay the wrap on a work surface and place a small handful of vermicelli in a row on the bottom third of the wrap. Top with carrot, daikon, cucumber, spring onions and 3 slices of duck.. Roll up from the bottom one time over then fold over the sides. Place a mint leaf on the wrap just above your first roll. Finish rolling to enclose the filling. Continue assembling rolls using all ingredients.
  5. To serve, place oak leaf lettuce on a platter, top with rolls and serve with a bowl of the dipping sauce and lime wedges.
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