Equipment
Ingredients
Herbed Omelet Wrappers
- 4 large eggs, room temperature
- 30 ml water
- 10 g cornstarch
- 3 g kosher salt
- 10 g fresh chives, finely minced
- 15 ml neutral oil
Filling
- 250 g cooked duck breast
- 100 g dry rice vermicelli noodles
- 120 g cucumber, seeded and julienned
- 100 g carrot, peeled and julienned
- 15 g fresh mint leaves
- 15 g fresh cilantro
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 174 kcal
- Protein
- 12 g
- Carbohydrates
- 13 g
- Fat
- 8 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 235 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 121 mg
- Potassium
- 201 mg
- Calcium
- 33 mg
- Iron
- 1.7 mg
- Magnesium
- 16 mg
- Phosphorus
- 143 mg
- Zinc
- 1.3 mg
- Vitamin A
- 171 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.28 mg
- Niacin
- 1.8 mg
- Folate
- 22 mcg
- Water
- 73 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the rice vermicelli noodles in a heatproof bowl. Pour boiling water 100 C or 212 F over the noodles to submerge them completely. Let stand for 5 to 7 minutes until tender, then drain, rinse thoroughly under cold water to stop the cooking, and set aside.
Using two forks or your fingers, pull the cooked duck breast into fine shreds. Set aside.
In a small bowl, whisk the water and cornstarch until perfectly smooth. In a larger bowl, vigorously whisk the eggs and salt until completely uniform with no streaks of egg white remaining. Whisk the cornstarch slurry and minced chives into the eggs. Let the batter rest for 10 minutes.
Heat an 8-inch non-stick skillet over medium-low heat. Wipe the surface lightly with an oiled paper towel. Pour 3 to 4 tablespoons of the egg batter into the pan, immediately swirling to coat the bottom in a paper-thin layer. Cook for 60 to 90 seconds until the edges pull away from the pan and the center is set.
Gently slide the cooked omelet onto a plate to cool. Repeat with the remaining batter, wiping the pan with the oiled paper towel between each crepe, to yield about 8 omelet wrappers.
Lay an omelet wrapper flat on a clean cutting board. Arrange a small pinch of cooked rice noodles, a small mound of shredded duck, julienned cucumber, carrot, mint, and cilantro across the lower third of the wrapper.
Fold the sides of the omelet over the filling, then tightly roll from the bottom up, just like a burrito or spring roll. Place seam-side down on a serving platter. Repeat for all wrappers.
Chef's Notes
- The cornstarch slurry is the secret to a pliable omelet. It alters the protein structure of the eggs, creating a tear-resistant crepe that holds up to rolling and stuffing.
- Wiping the pan with oiled paper towel rather than pouring oil directly into the pan prevents the egg batter from bubbling violently, which creates an uneven, porous surface.
- Ensure all filling ingredients, especially the cucumber and rinsed noodles, are thoroughly drained or patted dry. Excess moisture will make the delicate egg wrappers soggy.
Storage
Refrigerator: 1 day — Store wraps tightly covered in plastic wrap to prevent the omelet from drying out.
Troubleshooting
Omelet wrapper tears during cooking or rolling
Cause: Pan was too hot causing brittle edges, or the cornstarch settled at the bottom of the batter
Fix: Use torn wrappers as an internal patch for another roll, or patch small tears with a dab of raw egg batter and a few seconds of heat
Prevention: Maintain medium-low heat and whisk the batter briefly before pouring each new omelet
Noodles are gummy and stuck together
Cause: Noodles were over-soaked or not rinsed sufficiently with cold water
Fix: Toss the clumped noodles with a few drops of sesame or neutral oil to separate them
Prevention: Always rinse rice noodles immediately under cold running water until completely cool
Cultural Context
These delicate omelet wraps blend the refreshing architecture of Vietnamese Goi Cuon (summer rolls) with the comforting profile of thin Asian egg crepes. By replacing rice paper with an herbed egg wrapper, the dish gains a savory richness that perfectly complements the robust flavor of roasted duck.
