These super light and delicious homemade Crispy Duck Spring Rolls are made with ready-cooked roast duck, cucumbers, green onions, and spring roll wrappers.
They are usually served as an appetizer, but they are also great as finger food / canapés for parties, or a tasty snack on the go.
You can make these Crispy Duck Spring Rolls in advance, freeze and use them when needed.
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Homemade Crispy Duck Spring Rolls have super thin and crispy wrappers with a soft and delicious duck filling.
They taste much better than your favorite Chinese restaurant and are an absolute crowd-pleaser.
These delicious mini Spring Rolls are extremely easy to make at home with step-by-step pictures and instructions.
Why This Recipe Works?
- The same as Italian Rice Balls (Arancini), Thai Chicken Satay with Peanut Sauce, Avocado Deviled Eggs without Mayo, and Shortcrust Patry Mini Sausage Rolls, these Crispy Duck Spring Rolls are perfect for dinner parties. You can serve them as an appetizer with a bowl of Spicy Thai Mango Salad, or finger food / canapé with your favorite sauce.
- They are extremely easy to make at home with step-by-step instructions and pictures.
- You can batch-make them in advance and freeze them for further use. You can fry them straight out of the freezer.
- These Chinese Spring Rolls are deliciously crispy on the outside and soft and juicy on the inside. When you take one bite of these crispy spring rolls, you will be amazed by the texture, crispness, and taste. The duck filling has a real texture where you can taste the duck meat rather than just biting into a mushy mixture.
- They are an absolute crowd-pleaser. I made thousands of these Crispy Duck Rolls when I was a professional chef and they have always been a hit.
Difference Between Egg Rolls and Spring Rolls
Spring rolls and egg rolls are two different types of dishes that are often served as appetizers in Chinese and Vietnamese cuisine.
Spring rolls are a type of Vietnamese or Chinese dish.
They consist of a filling of vegetables, meat, and sometimes noodles or rice, wrapped in a thin, crispy spring roll wrapper made of wheat flour, water, and salt.
The wrapper is thin and flaky, and the filling is typically fried until crispy.
Spring rolls are usually served with a dipping sauce, such as sweet chili sauce or peanut sauce.
Egg rolls, on the other hand, are a type of Chinese-American dish.
They are invented in America in the 1930s by a chef who worked at a Chinese restaurant.
The filling usually consists of chopped vegetables such as cabbage, carrots, and bean sprouts, along with some type of meat, such as pork or shrimp.
The filling is then wrapped in a thicker, crispy egg-based wrapper, and deep-fried until golden brown.
So, the main difference between spring rolls and egg rolls is the type of wrapper and filling.
Spring rolls have a thin, crispy wrapper and are filled with a variety of ingredients, while egg rolls have a thicker, crispy egg-based wrapper and are filled with vegetables and meat.
Ingredients and Substitutes
Pastry for Spring Rolls
They are made with wheat flour, coconut oil, and water.
They come in different sizes and I use the small size (14 cm x 14 cm / 5½ " x 5½ ") for this recipe.
You can use larger sizes if you want to serve your Crispy Spring Rolls as an appetizer or a snack.
However, the small size is better if you want to serve them as finger food/canapés.
They are usually sold in the freezer sections of large supermarkets and Asian shops.
You need to defrost them overnight in the refrigerator or at room temperature for 30 minutes.
Same as filo pastries, once the wrappers are defrosted, open the package and immediately cover it with a clean damp kitchen towel to keep it moist.
- Roasted duck - You can buy pre-cooked duck from large grocery stores or Asian shops. I buy Gressingham aromatic roast duck which requires half an hour to cook in the oven.
- Cucumbers - You will need 3 mini cucumbers or 1 ½ large cucumbers for this recipe. Peel and julienne the cucumbers using a Thai peeler, or a sharp knife.
- Spring onions - They are also known as scallions or green onions. I use both green and white parts for the filling. Wash, dry, and slice them before adding them to the mixture.
- Hoisin sauce - It is a thick&fragrant sauce common in Chinese cooking as a glaze for meat, an addition to stir fry, or as a dipping sauce.
How to Make Duck Spring Rolls?
Making these crispy Chinese Duck Rolls is extremely easy and to achieve the best results, you need to follow simple tips and steps:
Prepare the Duck Filling
Shred the duck meat into small pieces and transfer it to a large bowl.
Peel and julienne the cucumbers using a Thai peeler, or a sharp knife.
Add them to the bowl along with sliced spring onions, salt, freshly ground black pepper, and hoisin sauce.
Mix well until all combined.
Fold the Spring Rolls
Gently peel away the spring roll wraps from each other, and cover them with a damp kitchen towel to avoid them drying.
Place the wrapper on a cutting board, and angle it to a diamond shape.
Add 1 ½ tablespoon of the duck filling to the corner that is closer to you leaving a small gap on both sides and spread it out in a parallel line.
Roll it over once like you’re making a Sigara Boregi, and fold over both sides.
Continue rolling it up into a cigar shape, until the filling is tightly covered.
Brush a little water&flour paste on the tip of the pastry and crimp together to avoid it opening while frying.
Set it aside on a plate, cover it with a damp tea towel, and continue until you’ve filled all the wrappers.
This recipe makes about 45-50 mini spring rolls in total.
Fry the Duck Rolls
Fill a small pot or pan with enough oil to cover the spring rolls, until it’s 6 cm - 8 cm (2" to 3") deep.
Heat the oil over high heat until it reaches 160° C (325° F), gently add the spring rolls in one layer, and lower the heat to low-medium.
Fry the spring rolls for 2 to 3 minutes until all sides are golden brown and crispy.
Transfer them on a wire rack or paper towel-lined plate to get rid of the excess oil.
Continue with the remaining spring rolls, and serve them with your favorite dipping sauce while still warm.
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Dipping Sauce Options for Duck Rolls
I love serving these crispy Duck Spring Rolls with homemade Thai Style Tomato Chili Jam, but hoisin sauce, sweet chili sauce, or plum sauce are also great accompaniments to these crispy & delicious spring rolls.
Apart from a dipping sauce, I add some Spicy Thai Mango Salad to the plate if I want to serve these delicious easy spring rolls as an appetizer.
Top Tips From the Chef
- You need to defrost the spring roll wrappers overnight in the refrigerator or at room temperature for 30 minutes before using them.
- Same as filo pastries, once the wrappers are defrosted, open the package and immediately cover it with a clean damp kitchen towel to keep it moist.
- Avoid overstuffing the spring rolls, and make sure to wrap them tightly.
- Heat the oil over high heat until it reaches 160° C (325° F), and turn the heat down to medium-low once you place the spring rolls in.
Recipe FAQs
Yes, they are great for meal prep. You can batch-make them in advance and freeze them for further use. Place them in freezing bags or airtight containers and keep them for up to 3 months in the freezer.
You can keep the leftovers for up to 5 days refrigerated in airtight containers.
The best option is to reheat them in hot oil for a few minutes until they are heated thoroughly.
However, you can reheat them in an air fryer or preheated oven for 5-8 minutes, until they are piping hot.
Yes, you can definitely make spring rolls with other types of meat besides duck.
In fact, spring rolls are a very versatile dish and can be filled with a variety of ingredients, depending on your taste preferences.
Some popular meat options include chicken, pork, shrimp, and beef.
Related Recipes
For more delicious party food/finger food recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making these crispy and delicious homemade Spring Rolls as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet olsun!
Crispy Duck Spring Rolls
Equipment
Ingredients
For the Duck Filling
- 400 g duck meat (roasted and shredded)
- 6 spring onions (sliced)
- 3 Persian cucumbers (julienned)
- 180 g hoisin sauce
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Spring Rolls
- 1 pack spring roll wrapper (50 pieces wrappers size of 14 cm x 14 cm / 5½ " x 5½ )
- oil for frying
- 1 tablespoon of flour mixed with ⅓ cup of water (to seal the pastries)
- ½ cup hoisin sauce (to serve)
Instructions
Preparing the Duck Filling
- Shred the duck meat into small pieces and transfer it to a large bowl.
- Peel and julienne the cucumbers using a Thai peeler, or a sharp knife.
- Add the julienned cucumbers to the bowl along with sliced spring onions, salt, freshly ground black pepper, and hoisin sauce.
Folding the Spring Rolls
- Gently peel away the spring roll wraps from each other, and cover them with a damp kitchen towel to avoid them drying.
- Place the wrapper on a cutting board, and angle it to a diamond shape.
- Add 1 ½ tablespoons of the duck filling to the corner that is closer to you leaving a small gap on both sides and spread it out in a parallel line.
- Roll it over once like you’re making a Sigara Boregi, and fold over both sides.
- Continue rolling it up into a cigar shape, until the filling is tightly covered.
- Brush a little water&flour paste on the tip of the pastry and crimp together to avoid it opening while frying.
- Set it aside on a plate, cover it with a damp tea towel and continue until you’ve filled all the wrappers. This recipe makes about 45-50 mini spring rolls in total.
Frying the Duck Rolls
- Fill a small pot or pan with enough oil to cover the spring rolls, until it’s 6 cm - 8 cm (2" to 3") deep.
- Heat the oil over high heat until it reaches 160° C (325° F), gently add the spring rolls in one layer and lower the heat to low-medium.
- Fry the spring rolls for 2 to 3 minutes until all sides are golden brown and crispy.
- Transfer them on a wire rack or paper towel-lined plate to get rid of the excess oil.
- Continue with the remaining spring rolls, and serve them with your favorite dipping sauce while still warm.
Notes
- You need to defrost the spring roll wrappers overnight in the refrigerator or at room temperature for 30 minutes before using them.
- Same as filo pastries, once the wrappers are defrosted, open the package and immediately cover it with a clean damp kitchen towel to keep it moist.
- Avoid overstuffing the spring rolls, and make sure to wrap them tightly.
- Heat the oil over high heat until it reaches 160° C (325° F), and turn the heat down to medium-low once you place the spring rolls in.
Nutrition
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Minesh
These duck rolls look like such a fun appetizer! Great for upcoming Christmas. I will definitely be making these!