Wash the chives thoroughly, blanch them in salted boiling water, then rinse in cold water and squeeze out excess moisture.

Cut the carrot, cucumber, and bell peppers into large strips. Wash the radish sprouts and set aside.

Pan-fry the smoked duck until golden brown, then cut larger pieces in half and let cool.

Drain the pickled radish slices and gently squeeze out excess liquid without tearing them.

Lay a pickled radish slice flat, place the vegetables and duck along the edge, and roll tightly. Secure with blanched chives.

Mix mustard, soy sauce, garlic, corn syrup, and vinegar to make the dipping sauce.