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Asian duck rolls


  • Soak the shiitakes in warm water for about 30 mins. Then drain well, discard the stalks and slice the caps. 
  • Heat a little oil in a wok (or large non-stick pan) and briefly toss the carrot, wonga bok, garlic and shiitakes. 
  • Add the sauce from the duck with the Chinese wine, stock and Hoisin. Stir well and cook until the mixture is quite dry. 
  • Then add the duck, toss well and briefly cook to just heat through. 
  • Place a pastry sheet on a lightly floured workbench and cut it in half. Then paint the edges with water, spoon some of the duck mixture at the base and roll up, bringing in the side edges as you do so. Repeat the process. 
  • Heat oil in a fryer (or large heavy-bottomed pot) to 180°C and deep fry the rolls until crisp-golden. Drain on kitchen paper towels. 
  • Serve the rolls with lettuce, mint and Hoisin on the side. To eat, roll them up in the lettuce with mint and a sprinkling of Hoisin. Enjoy!


  • 6 dried shiitake mushrooms
  • vegetable oil
  • 1 medium carrot, julienned
  • ¼ wonga bok (Chinese cabbage), shredded
  • 2 garlic cloves, crushed
  • ¼-½ bought Chinese BBQ duck with sauce, meat finely shredded
  • a splash of Chinese rice wine
  • a splash of chicken stock
  • a slurp of Hoisin sauce
  • plain flour
  • 3 puff pastry sheets
  • inner leaves of 1 butter lettuce
  • a handful of Vietnamese mint leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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