Herbed Omelet Duck Wraps

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.