Roast duck vegetable rolls with lemon soy dip

Name: Roast duck vegetable rolls with lemon soy dip
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 2 fresh shiitake mushrooms, stems removed and discarded, caps sliced; 2 fresh shiitake mushrooms, stems removed and discarded, caps sliced; 1 cup (50 g) fresh bean sprouts, heads and tails removed; 1 teaspoon salt; ½ tablespoon sesame oil; 2 cloves garlic, minced; 10 baby asparagus spears, cut into lengths; Ice water; 4 cups (1 liter) water; 5 large Chinese cabbage leaves; 1 teaspoon ground white pepper; Sprigs of chervil, to garnish; 1 red finger-length chili, deseeded and sliced into strips, to garnish; 3 tablespoons hoisin sauce; Roast duck breast (4 oz/125 g); 1 tablespoon sugar; 2 tablespoons chili garlic sauce; 6 tablespoons lemon juice; 1 tablespoon soy sauce; 1 tablespoon dark soy sauce

Preparation info

Makes
10
rolls

Difficulty
Easy
Ready in
45 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Crunchy vegetables, sticky-sweet hoisin sauce and juicy slices of roast duck create a pleasing interplay of tastes and textures. Use roast duck purchased from a Chinese barbecue shop.

Ingredients

1 cup (50 g) fresh bean sprouts, heads and tails removed
2 fresh shiitake mushrooms, stems removed

Asia
China
Starter

Method

Make the Lemon Soy Dipping Sauce by combining all the ingredients in a bowl and mix well. Transfer to a serving bowl and set aside.
Mix the bean sprouts, mushrooms, asparagus, garlic, sesame oil, ½ teaspoon of the salt and the pepper in a bowl until well combined. Stir-fry in a wok over high heat for 1 to 2 minutes until just done. Remove from the heat and set