Rice Paper Rolls with Duck and Tempeh

Rice Paper Rolls3 (2)

Rice Paper Rolls with Duck and Tempeh Served with 3 Dips

I have always wanted to make rice paper rolls as they look so pretty and delicious. This week I finally made the big step and created two types of rolls for dinner, one with duck and the other with tempeh. Both were combined with shredded carrots, white cabbage and sliced spring onion. Dip-wise I went three ways, hoisin sauce with fried spring onion slices, sriracha yogurt and a homemade spicy chili dip (this one is yum!).

Viet World Kitchen has a detailed explanation on how to make the rolls, which really helped my first time making them.

This recipe is for 6 rolls.


6 rice paper sheets (3 per filling)

Tray, big enough for the sheets, filled with cold water

For the duck:

1 cup shredded roast duck


1 small duck filet, pan roasted and sliced

½ cup carrot, julienned

½ cup white cabbage, grated

3 tablespoons cashew nuts, chopped and dry roasted

For the tempeh:

50g tempeh, thinly sliced into strips

3 tablespoons olive oil

3 tablespoons ketjap manis (an Indonesian sweet soy sauce)

1-2 teaspoons sambal oelek

½ cup carrot, julienned

½ cup white cabbage, grated

1 spring onion, thinly sliced into strips

For the hoisin sauce:

3 tablespoons hoisin sauce

1 tablespoon duck juices or olive oil

1 spring onion, finely sliced

1 teaspoon ginger syrup

For the sriracha yogurt:

3 tablespoons Greek yogurt

1 tablespoon lime juice

Sriracha sauce to taste

For the spicy chili dip:

1 ½ teaspoon crushed red chili flakes

½ cup white vinegar

2/3 cup sugar

1 teaspoon salt

2/3 cup water + 2 tablespoons

1 tablespoon cornstarch

Hoisin Sauce:

Heat a pan and add any juices you have from the duck, if not add the olive oil. Once hot add the sliced spring onion and fry for 2-3 minutes. Pour in the hoisin and ginger syrup and heat through so all the flavors can blend, make sure it doesn’t boil, this should only take about 3 minutes. Pour in a serving bowl.

Sriracha yogurt:

Add all the ingredients in a serving bowl and whisk together. Add more lime juice or sriracha if needed.

Spicy Chili Dip:

In a small sauce pan whisk together all the ingredients except the cornstarch and 2 tablespoons of water, bring to boil. In the meantime combine the remaining 2 tablespoons water and corn starch and whisk until dissolved. When the sauce comes to boil add the water/cornstarch mixture until the sauce thickens and take off the heat. Once cooled down transfer to a serving bowl.


Pour the olive oil in a pan and heat through, once hot enough fry the tempeh slices until golden brown. Add the ketjap and sambal and mix well with the tempeh so each slice is covered, set aside.

Rice Rolls:

Add the rice paper to the dish filled with water, it needs to be wet on both sides. The sheet cannot be completely softened, but flexible enough to make the roll.

Once the sheet is ready put it on a flat work surface and start adding your ingredients horizontally on the bottom. Make sure you don’t overstuff your roll as this will force the sheet to tear. Pull up the bottom flap of the paper over your filling and roll once, now fold in the side flaps. (Traditionally you would place various ingredients after the first ‘roll’, but I added everything together just to make it easier.) Finally, keep rolling until your rice paper roll is closed. Enjoy!

The spicy chili dip is from Le Crème de la Crumb.

Rice Paper Rolls1 (2)







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