Peking Duck Rolls (Crispy, Savory & Perfectly Balanced)
Peking Duck Rolls take everything you love about the iconic Chinese dish and wrap it into a compact, flavor-packed bite. With crispy roasted duck, sweet hoisin sauce, fresh cucumber, and scallions all rolled into a delicate pancake or wrap, this dish delivers the perfect combination of textures and bold, balanced flavors.
These rolls are not only a fantastic way to enjoy leftover Peking duck—they’re also ideal as appetizers, lunch bites, or party starters. The savory duck is sliced thin and layered with crisp veggies and rich sauce, then wrapped tightly for a mess-free, handheld version of a classic.
Best of all, these rolls are quick to assemble. You can prep the ingredients in advance and set them up like a DIY station for guests to build their own. It’s elegant enough for dinner parties, yet casual and simple enough for weeknight meals.
Why You’ll Love These Peking Duck Rolls
- A fun, modern twist on a traditional Chinese dish
- Great for lunch, parties, or appetizers
- Uses simple ingredients with big flavor
- Easy to make with leftover duck or store-bought roast duck
- Fresh, savory, crunchy, and satisfying
Pro Tips
- Warm the pancakes slightly before rolling for better flexibility
- Use thin flour tortillas or spring roll wrappers if Chinese pancakes aren’t available
- Add thin carrot or radish strips for extra crunch
- Don’t overfill—less is more for neat, tight rolls
- Slice in half diagonally for beautiful presentation
Peking duck recipe here 👈
Peking Duck Roll
Ingredients
- 1 Peking duck see link for recipe
- 1 package Moo Shoo wraps
- hoisin sauce as needed
- 1 bunch Scallions thinly sliced
- 2 english Cucumber seeded and finely julienne.
Instructions
- Thinly slice the cooked Peking duck. Julienne the cucumber and scallions. If using store-bought pancakes or tortillas, warm them gently in a dry pan or microwave for about 10 seconds to soften.
- Place one pancake or tortilla flat on a clean surface or plate.
- Spoon about hoisin sauce in the center of the pancake and spread it lightly.
- Place 2–3 slices of duck on top of the sauce. Add a few strips of cucumber and scallion.
- Fold the bottom edge up, then roll tightly from one side to the other (like a burrito). For a smaller appetizer, fold in both sides and cut in half diagonally.
- Repeat the process with remaining ingredients. Serve immediately while warm or room temp, with extra hoisin on the side for dipping.