Duck Spring Rolls Recipe
Crispy duck spring rolls served with sweet chili sauce.
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Ingredients
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For the Duck Filling
For the Spring Rolls
For the Sweet Chili Sauce
Method
Prepare the Duck Filling
- 1
Cook the Duck
In a skillet over medium heat, cook the duck breast skin-side down for about 6-8 minutes until the skin is crispy. Flip and cook for another 4-6 minutes until medium-rare. Remove from heat and let cool before shredding.
- 2
- 3
Mix Filling
In a large bowl, combine the shredded duck, garlic, ginger, carrot, cabbage, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly and set aside.
Assemble the Spring Rolls
- 4
Prepare Wrappers
Lay a spring roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the duck filling near the bottom corner.
- 5
Roll the Spring Roll
Fold the bottom corner over the filling, then fold in the sides, and roll tightly to the top. Seal the edge with a bit of beaten egg.
- 6
Repeat
Repeat this process for all the spring roll wrappers and filling.
Fry the Spring Rolls
- 7
Heat Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat.
- 8
Fry Spring Rolls
Once the oil is hot, carefully add the spring rolls in batches, frying them for about 4-5 minutes each or until golden brown and crispy. Remove and drain on paper towels.
Serve
- 9
Plate and Serve
Serve the crispy duck spring rolls hot with a side of sweet chili sauce for dipping.
