Smoked Duck Vietnamese Spring Rolls
A Healthy and Delicious Meal Idea: Smoked Duck Vietnamese Spring Rolls Recipe Utilizing Leftover Ingredients
Vietnamese spring rolls, also known as ‘Wolnamssam’ in Korean, are a delightful dish originating from Vietnamese cuisine. They are made by wrapping various fresh vegetables and meats in rice paper. The beauty of this dish lies in its versatility; you can create countless variations depending on the ingredients you choose. This recipe features smoked duck, whose distinct, savory flavor complements the abundance of fresh vegetables perfectly, elevating the overall taste. Preparing the ingredients by julienning them into uniform strips makes for an elegant presentation and an easy-to-eat experience. It’s an ideal healthy meal or a wonderful option for entertaining guests. Let’s get started on making these colorful and healthy smoked duck Vietnamese spring rolls!
Main Ingredients
- 10-15 sheets Rice paper
- 200g Smoked duck breast
- 50g Red bell pepper
- 50g Yellow bell pepper
- 30g Carrot
- 50g Cucumber
- 20g Garlic chives
- 30g Onion
- 30g Red cabbage
- 10g Perilla leaves (Kkaennip)
- 20g Radish sprouts
- 20g Salad greens (e.g., lettuce sprouts)
Dipping Sauce Ingredients
- 2 Tbsp Soy sauce (Guk-ganjang)
- 1 Tbsp Vinegar
- 1 Tbsp Lemon juice
- 1 Tbsp Allulose (or sugar)
- 0.5 Tbsp Minced Cheongyang chili pepper
- 0.5 Tbsp Minced red chili pepper
- 2 Tbsp Soy sauce (Guk-ganjang)
- 1 Tbsp Vinegar
- 1 Tbsp Lemon juice
- 1 Tbsp Allulose (or sugar)
- 0.5 Tbsp Minced Cheongyang chili pepper
- 0.5 Tbsp Minced red chili pepper
Cooking Instructions
Step 1
First, peel the onion (30g) and slice it thinly into julienne strips. Soak the onion in cold water for about 10 minutes to mellow out its sharp, pungent flavor. This step enhances its crisp texture while making it more palatable.
Step 2
Prepare the vegetables by julienning them into approximately 5cm (2-inch) lengths. This includes the red bell pepper (50g), yellow bell pepper (50g), carrot (30g), and cucumber (50g). Also, cut the garlic chives (20g) to the same length. Julienne the red cabbage (30g) and thinly slice the perilla leaves (10g) to add a beautiful array of colors and textures.
Step 3
Gently rinse the radish sprouts (20g) and salad greens (20g) under running water and drain them well. These will add a fresh aroma and a delightful crunch.
Step 4
Remove the soaked onion from the cold water and pat it dry thoroughly with paper towels. Excess moisture can cause the rice paper to tear when wrapping.
Step 5
Let’s make the special dipping sauce! In a small bowl, combine soy sauce (2 Tbsp), vinegar (1 Tbsp), lemon juice (1 Tbsp), and allulose (1 Tbsp – you can adjust the sweetness to your preference; sugar can also be used). Add the finely minced Cheongyang chili pepper (0.5 Tbsp) and red chili pepper (0.5 Tbsp). Stir everything together until well combined. If you enjoy more heat, feel free to increase the amount of chili peppers.
Step 6
Blanch the smoked duck breast (200g) in boiling water for about 1 minute. Be careful not to overcook it, as this can diminish its signature smoky flavor. After blanching, drain the duck on a sieve to remove excess oil.
Step 7
Now it’s time to assemble the spring rolls! Prepare a bowl of warm water. Dip one sheet of rice paper into the warm water until it becomes pliable, then carefully lift it out. Place your desired fillings (blanched smoked duck and prepared vegetables) onto the softened rice paper. Fold in the sides and then roll it up tightly to prevent it from opening. Repeat with the remaining ingredients. Serve with your delicious homemade dipping sauce!
