Aromatic Duck Spring Rolls Recipe

Prepare duck

If you don't have pre-cooked duck: roast or pan-sear two medium duck breasts (about 10–12 oz total) skin-side down in a cold skillet until fat renders and skin is crisp, then finish in a 375°F (190°C) oven for 6–8 minutes or until medium. Rest 5 minutes and finely shred or thinly slice. Measure 2 cups shredded.

Heat a medium skillet over medium heat. Add 1 teaspoon sesame oil. Add the sliced shiitake mushrooms and sauté 3–4 minutes until softened and lightly browned.

Add the minced garlic and grated ginger to the mushrooms and sauté 30 seconds until fragrant. Add shredded duck and stir to combine.

Stir in 2 tablespoons light soy sauce, 1 tablespoon rice wine vinegar, and 1/4 teaspoon white pepper. Cook 1–2 minutes to let flavors meld and any excess moisture evaporate. Taste and adjust seasoning (add up to 1 teaspoon soy for salt or a pinch of sugar if desired). Remove from heat and let cool to room temperature.

In a mixing bowl combine julienned carrot, julienned cucumber, sliced green onions, chopped cilantro and mint. Toss lightly. Fold the cooled duck-mushroom mixture into the vegetables so filling is evenly distributed.

In a small bowl combine 1/2 cup hoisin sauce and 3 tablespoons cherry preserves. Whisk until smooth.

Add 1 teaspoon rice vinegar and 1 teaspoon soy sauce. Whisk to combine. If sauce is too thick, whisk in up to 2 tablespoons hot water, 1 teaspoon at a time, until you reach a dipping consistency.

Taste and adjust: add more cherry preserves for sweetness, more vinegar for brightness, or a pinch of crushed red pepper for heat. Sprinkle 1 teaspoon sesame seeds on top if using.

Set up an assembly station: a shallow wide bowl with warm water, a clean work surface, and a damp towel to keep finished rolls moist.

Fill a shallow bowl with warm water. Dip one rice paper wrapper for 8–12 seconds, until it begins to soften but is still slightly firm (it will continue to soften on the surface). Lay it flat on the damp towel or work surface.

Place approximately 2 to 3 tablespoons of the filling (about 1/4 cup) across the lower third of the wrapper in a horizontal line, leaving 1–1.5 inches free at the edges. Do not overfill.

Fold the bottom edge of the wrapper up over the filling, then fold in the left and right sides snugly. Roll tightly from the bottom to form a sealed spring roll. Repeat with remaining wrappers and filling to make about 12 rolls.

Optional — pan-sear for texture: heat 1 tablespoon neutral oil in a nonstick skillet over medium. Add 4–6 rolls seam-side down and toast 1–2 minutes per side until golden and slightly crisp. Transfer to a paper towel-lined plate and repeat. This step adds a warm, crisp exterior but is optional if you prefer fresh rolls.

Arrange spring rolls on a platter. Serve with the cherry hoisin dipping sauce in a small bowl. Garnish with microgreens or extra cilantro and a light sprinkle of toasted sesame seeds if desired.

To eat: dip each roll into the sauce and enjoy immediately. Leftover rolls are best eaten within a few hours; store uneaten sauce separately in the refrigerator for up to 5 days.