Crispy spring rolls filled with duck and served with a hoisin dipping sauce.

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.

Cook the Duck

Once cooled, shred the duck meat into small pieces, discarding the skin and any excess fat.

Shred the Duck

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.

Prepare Vegetables

In a small bowl, mix cornstarch with water to create a paste. Lay a spring roll wrapper on a clean surface.

Prepare the Wrappers

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.

Fill the Wrapper

Repeat the process until all filling is used.

Repeat

In a deep pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

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.

Fry the Spring Rolls

In a small bowl, combine hoisin sauce and rice vinegar. Stir well to blend.

Mix the Sauce

Sprinkle sesame seeds on top for added flavor.

duck spring rolls

Recipe information

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