In a large pot, combine duck legs, soy sauce, rice vinegar, ginger, garlic, star anise, and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 2 hours or until the duck is tender.

Prepare Glass Noodles

While the duck is braising, soak the glass noodles in warm water for about 20 minutes until softened. Drain and set aside.

Shred Duck Meat

Once the duck is cooked, remove the legs from the pot and let cool slightly. Shred the meat, discarding the bones and skin. Mix the shredded duck with some of the braising liquid for added flavor.

Assemble Spring Rolls

Lay a spring roll wrapper on a clean surface. Place a small amount of shredded duck, a few glass noodles, and a handful of pea tendrils in the center. Roll tightly, folding in the sides as you go. Repeat with remaining wrappers and filling.

Fry Spring Rolls

In a large skillet or deep fryer, heat cooking oil over medium heat. Fry the spring rolls in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.

Serve

Serve the braised duck spring rolls warm with spiced huckleberry jam on the side for dipping.