Duck Springrolls Recipe

Prepare duck

Shred the duck confit into small pieces, removing any large gristle or excess hard skin. Aim for about 2 cups packed shredded duck.

Cook aromatics and mushrooms

Heat a large skillet over medium heat and add 1/2 tablespoon of the duck fat (or 1/2 tsp neutral oil if the confit is very fatty). Add the diced onion and cook until translucent, about 3–4 minutes. Add the minced garlic and ginger and cook 30–45 seconds until fragrant. Add the sliced shiitake mushrooms and cook, stirring occasionally, until the mushrooms have released their moisture and are golden at the edges, about 5–6 minutes.

Combine filling

Add the shredded duck and grated/julienned carrot to the pan. Stir to combine and break up any larger pieces of duck. Add soy sauce, oyster sauce, sesame oil, toasted sesame seeds (if using), and freshly ground black pepper. Stir and cook 2–3 minutes until well combined and most moisture has evaporated. Sprinkle the cornstarch over the mixture and stir to incorporate; this will help bind the filling as it cools. Taste and adjust seasoning (add a little more soy or a pinch of salt if needed).

Cool the filling

Transfer the filling to a shallow bowl or tray and spread evenly to cool quickly. Fold in the sliced scallions. Chill in the refrigerator for at least 20 minutes (or up to 1 hour) so the filling firms — this prevents soggy wrappers and makes rolling easier.

Prepare a clean work surface and a small bowl of cold water for sealing. If using, mix 1 teaspoon flour with 2–3 teaspoons water to make a paste (flour wash) to use as an alternative sealing glue.

Place one spring roll wrapper on the work surface with one corner pointing toward you (diamond shape). Spoon about 2–3 tablespoons of the chilled duck filling near the corner closest to you, leaving a 1–1.5 cm (1/2 in) border on either side and a larger border at the far corner for sealing.

Fold the near corner up over the filling, tuck firmly under the filling while rolling once toward the far corner, fold both side corners in snugly, then continue rolling to the end. Lightly brush the far corner with cold water or the flour paste and press to seal. Repeat with remaining wrappers and filling. You should get about 12 springrolls depending on wrapper size and filling amount.

Place finished rolls seam-side down on a tray lined with parchment and chill in the refrigerator for 10–15 minutes before frying; chilling helps them hold shape and reduces splitting in the oil.

Pour oil into a heavy-bottomed skillet or medium saucepan to a depth of about 1 to 1.5 inches (enough to half-submerge the rolls). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and brown within 30–40 seconds without smoking.

Working in batches (do not overcrowd), carefully lower chilled springrolls seam-side down into the hot oil using tongs. Fry for 2.5–4 minutes, turning occasionally so all sides brown evenly, until wrappers are uniformly golden brown and crisp. Adjust heat as needed to maintain oil temperature.

Use a slotted spoon or tongs to transfer cooked rolls to a tray lined with paper towels to drain. Let rest 2 minutes to crisp up further. Continue frying remaining rolls.

Optional double-fry (extra-crispy): After the first fry, allow rolls to rest 2–3 minutes, then return to oil at 375°F (190°C) for 30–45 seconds until extra-crispy. Drain again on paper towels.

Arrange springrolls on a platter hot or at warm room temperature. Serve with hoisin sauce, chili garlic or sweet chili sauce, and lime wedges on the side. Provide small bowls for dipping.

Leftovers: store cooled springrolls in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 375°F (190°C) oven for 6–8 minutes or in hot oil for 30–45 seconds before serving.