Duck Spring Rolls Recipe

Prepare egg wash

Crack the egg into a small bowl, beat lightly with 1 teaspoon water until smooth. Reserve for sealing wrappers.

Lay out one wrapper on a clean dry surface in a diamond orientation (point facing you). Keep remaining wrappers covered with a damp towel to prevent drying.

Place about 3 tablespoons of the cooled duck filling (see next section) slightly below center of the wrapper. Do not overfill — these quantities should make about 9 wrappers for 3 pieces per order; use about 3 wrappers per serving if serving 3PC per order.

Fold the bottom corner up over the filling, then fold both side corners toward center. Brush the top corner (the far point) lightly with egg wash and moisten edges with the reserved water if needed. Roll tightly to seal into a neat cylinder. Repeat until all wrappers are filled (yield ~9 spring rolls).

Place finished rolls seam-side down on a tray lined with parchment. Chill in refrigerator for 15–20 minutes to firm up, which helps prevent bursting when frying.

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and brown in ~30–40 seconds.

Fry rolls in batches (do not crowd) 3–4 minutes per batch, turning as needed, until golden brown and crisp. For three-piece servings, fry 3 rolls per batch if your oil and vessel allow. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain.

Prepare ingredients: shred the cooked duck finely, thinly slice green onions, dice shiitakes, grate carrot, and finely shred cabbage. If using rehydrated dried shiitakes, squeeze out excess water and finely chop.

Heat a large skillet or wok over medium-high heat. Add 1 teaspoon sesame oil and swirl to coat. Add minced ginger and garlic and stir-fry 20–30 seconds until fragrant (do not burn).

Add diced shiitake mushrooms and cook 2–3 minutes until softened and any released liquid mostly evaporates.

Add shredded duck, carrots, cabbage and bean sprouts. Stir-fry 2–3 minutes just to combine and warm through — you want the vegetables tender-crisp.

Stir in soy sauce, hoisin, rice wine, salt, black pepper and cornstarch. Cook 1 minute, tossing to evenly coat. The cornstarch will help bind excess moisture. Taste and adjust seasoning (add a touch more soy or salt if needed). Remove from heat and let cool to room temperature before stuffing wrappers.

Whisk together hoisin sauce, rice vinegar, chili garlic sauce and lime juice until smooth. Adjust heat and tang to taste. Sprinkle with toasted sesame seeds if desired. Serve alongside warm spring rolls.