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Ingredients
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Duck Filling
Spring Roll Wrapping
Sweet Chili Sauce
Method
Preparing the Duck Filling
- 1
Cook the Duck
In a skillet over medium heat, cook the duck breasts skin-side down for about 6-8 minutes, then flip and cook for an additional 4-6 minutes until medium-rare. Remove from heat and let cool.
- 2
Shred the Duck
Once cooled, shred the duck meat using two forks, removing any excess fat.
- 3
Prepare Vegetables
Finely chop the carrot, cabbage, and green onions. Mince the garlic and grate the ginger.
- 4
Combine Ingredients
In a large bowl, mix the shredded duck, chopped vegetables, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix well to combine all ingredients.
Assembling the Spring Rolls
- 5
Prepare the Work Surface
Lay out a clean work surface and have all ingredients at hand.
- 6
Fill the Wrapper
Take a spring roll wrapper and place it on the work surface with one corner pointing towards you. Add about 2-3 tablespoons of the duck filling near the corner closest to you.
- 7
Roll the Wrapper
Fold the corner over the filling, then fold in the sides and roll tightly to form a spring roll. Seal the edge with egg wash.
- 8
Repeat Process
Repeat the filling and rolling process with the remaining wrappers and filling.
Cooking the Spring Rolls
- 9
Heat Oil
In a deep frying pan, heat oil over medium-high heat until hot (about 350°F or 175°C).
- 10
Fry the Spring Rolls
Carefully place the spring rolls in the hot oil, frying in batches if necessary. Fry until golden brown and crispy, about 3-4 minutes on each side.
- 11
Drain and Serve
Remove the fried spring rolls and place on a paper towel-lined plate to drain excess oil. Serve warm with sweet chili sauce.