Duck Spring Rolls Recipe
Crispy spring rolls filled with duck and served with a hoisin dipping sauce.
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Ingredients
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Duck Filling
Spring Roll Wrappers
Hoisin Dipping Sauce
For Frying
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 until the skin is crispy. Flip and cook for another 4-5 minutes until medium rare. Remove from heat and let it rest.
- 2
Shred the Duck
Once cooled, shred the duck meat into small pieces, discarding the skin and any excess fat.
- 3
Prepare Vegetables
Finely chop garlic, green onions, carrot, and cabbage. In a bowl, combine the shredded duck, garlic, green onions, carrot, cabbage, soy sauce, sesame oil, salt, and black pepper. Mix well.
Assembling the Spring Rolls
- 4
Prepare the Wrappers
In a small bowl, mix cornstarch with water to create a paste. Lay a spring roll wrapper on a clean surface.
- 5
Fill the Wrapper
Place about 2 tablespoons of the duck filling on the lower third of the wrapper. Fold the sides over the filling and roll tightly from the bottom up, sealing the edge with the cornstarch paste.
- 6
Repeat
Repeat the process until all filling is used.
Frying the Spring Rolls
- 7
Heat the Oil
In a deep pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Spring Rolls
Carefully add the spring rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Preparing the Hoisin Dipping Sauce
- 9
Mix the Sauce
In a small bowl, combine hoisin sauce and rice vinegar. Stir well to blend.
- 10
Garnish
Sprinkle sesame seeds on top for added flavor.