Smoked Duck Egg Rolls Recipe

Prepare smoked duck

Thinly chop or finely shred the smoked duck breast into small bite-sized pieces. Aim for about 2 cups packed.

Cook aromatics and mushrooms

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon sesame oil. When shimmering, add the minced garlic (2 tsp) and minced ginger (1 tsp) and sauté 30 seconds until fragrant. Add the chopped shiitake mushrooms (1 cup) and cook 3–4 minutes until they release moisture and begin to brown.

Wilt vegetables

Add the shredded cabbage (2 cups) and grated carrot (1 cup) to the pan. Stir-fry 2–3 minutes until the cabbage begins to soften but still has some texture. Add the sliced scallions (4 tbsp) and continue stirring another 30–45 seconds.

Combine sauces and season

Reduce heat to medium. Add soy sauce (2 tbsp), oyster sauce (1 tbsp), hoisin sauce (1 tbsp), rice wine (1 tbsp), ground white pepper (1 tsp), and salt (1/4 tsp). Stir to combine so the vegetables and mushrooms are evenly coated.

Add duck and thicken

Add the chopped smoked duck to the skillet and stir just to heat through, about 1–2 minutes. Mix the cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and pour into the pan; cook 30–60 seconds until the filling binds lightly and any excess liquid is reduced. Taste and adjust seasoning.

Cool filling

Transfer the filling to a shallow bowl or tray and spread into a thin layer. Refrigerate or let cool to near room temperature for at least 20 minutes — this makes the filling easier to roll and helps prevent soggy wrappers.

Prepare sealant

In a small bowl mix the 2 tablespoons flour with 2 tablespoons water to make a paste for sealing wrappers. Stir until smooth.

Assemble egg rolls

Place one egg roll wrapper on a clean work surface in a diamond orientation (point facing you). Put about 2–3 tablespoons of cooled filling slightly below center. Fold the bottom corner up over filling tightly, fold the left and right corners in toward the center, then continue rolling away from you to the top corner. Brush the top corner with the flour paste and press to seal. Repeat with remaining wrappers and filling. You should get about 12 egg rolls.

Heat oil

Pour neutral oil into a deep heavy-bottomed skillet or Dutch oven to a depth of about 2 inches (approximately 3–4 cups). Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small corner of wrapper into oil — it should sizzle and brown within 15–20 seconds.

Fry egg rolls

Working in batches to avoid overcrowding (3–4 at a time depending on pan), gently lower egg rolls seam-side down into the hot oil. Fry for 2–3 minutes per side, turning as needed, until golden brown and crisp all over. Total frying time per roll ~5–6 minutes depending on size and oil temperature.

Drain

Use a slotted spoon or tongs to remove egg rolls and place on a wire rack set over a baking sheet or on paper towels to drain. Keep warm in a 200°F (95°C) oven while frying remaining batches if desired.

Whisk together rice vinegar (3 tbsp), soy sauce (2 tbsp), honey (1 tbsp), chili garlic sauce (1 tsp), and sesame oil (1/2 tsp) in a small bowl until combined. Serve alongside hot egg rolls.