Duck Spring Rolls Recipe
Served with a sweet and sour sauce.
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Ingredients
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Duck Filling
Spring Roll Wrappers
Sweet and Sour Sauce
Frying
Method
Duck Filling Preparation
- 1
Cook the Duck
In a skillet over medium heat, cook the duck breast skin-side down for about 5-7 minutes until the skin is crispy. Flip and cook for an additional 5 minutes until the duck is medium rare. Remove from heat, let it rest for 5 minutes, then shred the meat.
- 2
Sauté the Vegetables
In the same skillet, add minced garlic and grated ginger. Sauté for 1 minute until fragrant. Add julienned carrots, sliced bell pepper, and chopped green onions. Stir-fry for about 3-4 minutes until vegetables are tender.
- 3
Combine Ingredients
In a mixing bowl, combine the shredded duck, sautéed vegetables, soy sauce, sesame oil, salt, and pepper. Mix well and set aside.
Spring Roll Assembly
- 4
Wrap the Filling
Lay a spring roll wrapper on a clean surface with one corner pointing towards you. Place 2 tablespoons of the duck filling near the corner. Fold the corner over the filling, then fold the sides in tightly. Roll away from you to form a tight cylinder. Seal the edge with a bit of water. Repeat with remaining wrappers and filling.
Sweet and Sour Sauce Preparation
- 5
Make the Sauce
In a saucepan over medium heat, combine sugar, vinegar, ketchup, soy sauce, cornstarch, and water. Stir continuously until the mixture thickens and comes to a boil. Remove from heat and let cool.
Frying
- 6
Heat the Oil
In a deep frying pan, heat vegetable oil over medium-high heat until hot (about 350°F or 175°C).
- 7
Fry the Spring Rolls
Carefully add the spring rolls to the hot oil, a few at a time, and fry for about 3-4 minutes until golden brown and crispy. Remove and drain on paper towels.
