Recipe courtesy of Cooking Channel
55 min
25 min
20 min
10 min
4 servings


  • (6 - 8) 1/2-inch rice paper wrappers
  • 2 cups soba noodle
  • 1 tablespoon canola oil
  • 2 cups Peking duck, shredded
  • 1/2 cup cilantro, leaves only, thinly sliced
  • 1/2 cup Thai basil, leaves only, thinly sliced
  • 1 cup bean sprouts
  • 2 heads Boston Bibb lettuce, shredded
  • 1/4 cup pomegranate seeds for garnish
Nuoc Cham (dipping sauce):
  • 2 teaspoons brown sugar
  • 1/4 cup fish sauce
  • Juice of 2 limes
  • 1 clove garlic, peeled and minced
  • 1 Thai chili, thinly sliced
  • 1/3 cup Sprite or lemon-lime soda


For Nuoc Cham: Whisk together the sugar, 3 tablespoons water, fish sauce and lime juice in a bowl until the sugar is completely dissolved. Add the garlic and chili and let stand for 30 minutes. Add Sprite or lemon-lime soda just before serving.

For Summer Rolls: Cook soba noodles according to package instructions. Blanch in cold water, shake off excess water and drizzle with oil. Set aside. Soak rice paper wrappers in warm water until soft and pliable. Remove from water, place on a plate, cover with a damp paper towel and set aside. In a medium bowl mix together the shredded lettuce, Thai basil and cilantro and set aside. Place a rice paper wrapper onto a clean damp cutting board; you want the work surface to be slightly damp so that the rice paper wrapper does not stick to it. Place 1/4 cup of the soba noodles on the bottom third of the wrapper. Top with a few pieces of duck, then with 1/4 cup of the lettuce and herb mixture, then with a pinch of the bean sprouts. Fold the bottom half of the rice paper wrapper over the filling. Holding it firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire pile up to close the top. Slice into five pieces and place on plate. Garnish with pomegranate seeds and serve with Nuoc Cham sauce.

Series: Kelsey & Spike Cook Episode: Sushi (Ep. 1)


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