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Duck Spring Rolls with Hoisin Sauce


Preparation time: 15 min.
Cooking time: 15 min.
Portions: 4 (1 portion = 2 rolls)

Nutritional value

401 calories | 52g Carbo-hydrates| 19g Proteins | 14 Fat | 3g Fibre

Ingredients :

2 portions duck leg confit (190 g)
¼ package rice vermicelli
8 9-inch (20 cm) rice paper wraps
8 leaves (60 g) Boston lettuce
¼ cup (60 ml) hoisin sauce
½ cucumber, in sticks
3 tbsp unsalted peanuts, chopped
2 green onions, finely sliced

Preparation :

  1. Preheat oven to 400°F (200°C)
  2. On a parchment-lined backing sheet, cook the duck thighs for about 15 minutes. Let cool, then remove the fat skin. Pull the duck meat off the bones. Set aside.
  3. In a small saucepan, cook the rice vermicelli according to the package directions. Drain and save.
  4. In a large bowl of very hot water, quickly soak a rice paper wrap. Lay on a working surface.
  5. Garnish each rice paper wrap with a lettuce leaf and cover evenly with the filling (duck, vermicelli, hoisin sauce, cucumber, peanuts, and onions). Roll the wraps firmly around the filling. Place on a moist cloth. Cover with a moist cloth and refrigerate for a few minutes before savouring.


Bon appetit!

Sophie Blais

Sophie Blais

Sophie has always been passionate about food. She loves creating healthy and tasty dishes, and sharing them. By sharing her recipes, Sophie wants to inspire people to cook with fresh and healthy foods. She also wishes to prove that it is possible to eat healthy without sacrificing taste! All of her recipes and their nutritional value are validated and approved by a nutrition coordinator at Nautilus Plus. Bon appétit!

Duck Spring Rolls with Hoisin Sauce is a post from I'm taking charge. I'm taking charge is a blog that aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
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