Chinese · Lunch
Roast Duck Pancake Rolls
Thin wheat pancakes wrapped around shredded roast chicken thigh seasoned with five-spice and hoisin sauce, tossed with cucumber and scallion matchsticks. The skin-on chicken is oven-roasted until crispy, rested, then shredded and rolled into handheld dim sum bites with fresh crunch and savoury-sweet balance.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
478Calories
34.2gProtein
25.1gFat
28.6gCarbs
9.8gSugar
2.9gFiber
1210mgSodium
175mgChol
6.4gSat Fat
520mgPotassium
55mgCalcium
2.8mgIron
0.7mcgVitamin B12
6.5mgVitamin C
gluten-free-adaptable
rich-umami
hidden-gems
Instructions
1
Prep
Pat chicken thigh dry, rub with salt and five-spice powder, rest 10 minutes at room temperature while oven preheats to 425°F (220°C).
2
Roast
Place skin-side up on a tray, drizzle with oil, roast 30-35 minutes until skin is deep brown, crisp and juices run clear.
3
Rest
Let the roasted chicken sit 10 minutes on the tray for juices to settle before shredding.
4
Build
Shred chicken into thin strips with two forks, toss with both hoisin portions, sesame oil and soy sauce until coated and glossy. Lay each pancake flat, spread a thin hoisin layer in the centre, scatter cucumber and scallion matchsticks over, top with shredded chicken, fold bottom up and roll tightly into a cylinder.
5
Plate
Slice each roll in half on the diagonal and arrange on a small plate, seam-side down.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken thigh, skin-on, boneless
- 4 tsp4 tsp hoisin sauce, for tossing the chicken
- 2 tbsp2 tbsp hoisin sauce, for spreading on pancakes
- 1 tsp1 tsp chinese five-spice powder
- 1 tsp1 tsp salt
- 2 tsp2 tsp vegetable oil
- 44 thin wheat pancakes (Mandarin/mu shu style, about 15g each)
- 11 cucumber, cut into thin matchsticks
- 22 scallion, cut into thin matchsticks
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp light soy sauce
