Crispy Duck Spring Rolls

5 from 2 votes

Crispy Duck Spring Rolls are made with roast Pekin duck, cucumber, spring onions, and hoisin sauce wrapped in thin wheat pastry and fried until golden and crisp. You can roll them ahead, freeze them uncooked, and fry them fresh when you are ready to serve.

Prep Time30

Cook Time15

Total Time45

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: Asian, Chinese

Diet: Low Lactose

Servings: pieces

Calories: 90kcal

Author: Ayla Clulee

Ingredients

For the Duck Filling

14 oz roasted and shredded duck meat (400 grams)
6 spring onions (sliced)
3 Persian cucumbers (julienned)
⅔ cup hoisin sauce (180 grams)
½ teaspoon salt
½ teaspoon freshly ground black pepper

For the Spring Rolls

1 pack spring roll wrapper ( around 5½ x 5½ inches, or 14 x 14 cm, 50 pieces)
oil for frying
1 tablespoon of flour mixed with ⅓ cup of water (to seal the pastries)
½ cup hoisin sauce (to serve)

US Customary - Metric

Instructions

Prepare the Duck Filling

Cook the roast Pekin duck following the packet instructions.
Once it is cool enough to handle, remove the meat from the bones and shred 14 oz, or 400 g, of duck meat into small pieces.
Peel and julienne the cucumbers using a Thai peeler, or a sharp knife.
Place the duck in a large bowl. Add the cucumber, spring onions, hoisin sauce, salt, and black pepper. Mix until everything is evenly combined.
Mix the flour and water in a small bowl until smooth. Set aside.

Wrap 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 one spring roll wrapper on a cutting board with a corner facing you. Keep the remaining wrappers covered with a damp kitchen towel.
Add around 1½ tablespoons of duck filling near the bottom corner of the wrapper. Leave a small gap on both sides.
Fold the bottom corner over the filling and roll once. Fold the sides in towards the middle, then continue rolling into a neat cigar shape.
Brush the final corner with the flour paste and press it down firmly to seal.
Place the finished spring roll on a tray and repeat with the remaining wrappers and filling.

Fry the Duck Rolls

Heat 2 to 3 inches, or 5 to 8 cm, of sunflower or vegetable oil in a deep saucepan, wok, or deep skillet to 325°F, or 160°C.
Fry the spring rolls in small batches for 2 to 3 minutes, turning them as needed, until golden and crisp all over.
Transfer the cooked spring rolls to a wire rack or a paper towel lined plate.
Serve hot with hoisin sauce, Thai Style Tomato Chili Jam, plum sauce, or sweet chili sauce.

Notes

Use thin wheat spring roll wrappers. Rice paper and egg roll wrappers will give a different result.
Keep the wrappers covered with a damp kitchen towel while rolling so they do not dry out.
Use around 1½ tablespoons of filling for each small wrapper. Do not overfill them.
Seal the final corner with the flour and water paste.
Fry at 325°F, or 160°C, in small batches until golden and crisp.
Freeze the uncooked rolls in a single layer until firm, then transfer them to a freezer bag. Fry straight from frozen.
Keep cooked leftovers in the refrigerator for up to 2 days. Reheat in an air fryer, oven, or hot oil until crisp and hot throughout.

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