Crispy Duck Spring Rolls with Hoisin Dipping Sauce
Crispy Duck Spring Rolls with Hoisin Dipping Sauce
Ingredients
For the Duck Filling
- 1 pound duck breast, skin on, about 2 breasts
- 1/4 cup hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon five-spice powder
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
- 1/2 cup carrot, julienned
- 1/2 cup cabbage, shredded
For the Spring Rolls
- 12 spring roll wrappers, standard size, about 6-7 inches square
- 1 egg, beaten
- 4 cups vegetable oil, for deep frying, or as needed
For the Hoisin Dipping Sauce
- 1/4 cup hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sriracha, or to taste
Instructions
- 1
Preheat oven to 400°F. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.
⏱️ 2 min•🌡️ 400
- 2
Place duck breasts skin-side down in a cold, oven-safe skillet. Cook over medium heat for 8-10 minutes, rendering out the fat until the skin is crispy and golden brown. Flip the duck breasts and sear for 2 minutes on the meat side.
⏱️ 12 min
- 3
Transfer the skillet to the preheated oven and roast for 8-10 minutes, or until the internal temperature reaches 135°F for medium-rare. Remove from oven, transfer duck to a cutting board, and let rest for 5 minutes. Reserve 1 tablespoon of rendered duck fat for the filling.
⏱️ 15 min
- 4
While the duck rests, prepare the dipping sauce: In a small bowl, whisk together hoisin sauce, rice vinegar, water, sesame oil, and sriracha. Set aside.
⏱️ 3 min
- 5
Shred the rested duck meat using two forks or finely dice it. In a large bowl, combine the shredded duck, 1/4 cup hoisin sauce, soy sauce, grated ginger, minced garlic, five-spice powder, and 1 teaspoon sesame oil. Mix well.
⏱️ 10 min
- 6
Heat the reserved 1 tablespoon of duck fat (or a neutral oil) in a large skillet or wok over medium-high heat. Add the julienned carrot and shredded cabbage and stir-fry for 2-3 minutes until slightly softened but still crisp. Add the duck mixture and green onions to the skillet and stir-fry for another 1-2 minutes to combine and heat through. Remove from heat and let cool slightly.
⏱️ 7 min
- 7
Lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 2 tablespoons of the duck filling in a line just below the center of the wrapper. Fold the bottom corner over the filling, then fold in the left and right corners. Roll tightly from the bottom up, brushing the top corner with beaten egg to seal.
⏱️ 10 min
- 8
Repeat with the remaining wrappers and filling. If not frying immediately, cover the prepared spring rolls with a damp paper towel to prevent them from drying out.
⏱️ 5 min
- 9
Heat vegetable oil in a large pot or deep fryer to 350°F. Carefully place 2-3 spring rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 10
Serve the crispy duck spring rolls hot with the hoisin dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Duck Spring Rolls with Hoisin Dipping Sauce
For the Duck Filling
- 1 pound duck breast, skin on, about 2 breasts
- 1/4 cup hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon five-spice powder
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
- 1/2 cup carrot, julienned
- 1/2 cup cabbage, shredded
For the Spring Rolls
- 12 spring roll wrappers, standard size, about 6-7 inches square
- 1 egg, beaten
- 4 cups vegetable oil, for deep frying, or as needed
For the Hoisin Dipping Sauce
- 1/4 cup hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sriracha, or to taste
Instructions
- 1
Preheat oven to 400°F. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.
⏱️ 2 min•🌡️ 400 - 2
Place duck breasts skin-side down in a cold, oven-safe skillet. Cook over medium heat for 8-10 minutes, rendering out the fat until the skin is crispy and golden brown. Flip the duck breasts and sear for 2 minutes on the meat side.
⏱️ 12 min - 3
Transfer the skillet to the preheated oven and roast for 8-10 minutes, or until the internal temperature reaches 135°F for medium-rare. Remove from oven, transfer duck to a cutting board, and let rest for 5 minutes. Reserve 1 tablespoon of rendered duck fat for the filling.
⏱️ 15 min - 4
While the duck rests, prepare the dipping sauce: In a small bowl, whisk together hoisin sauce, rice vinegar, water, sesame oil, and sriracha. Set aside.
⏱️ 3 min - 5
Shred the rested duck meat using two forks or finely dice it. In a large bowl, combine the shredded duck, 1/4 cup hoisin sauce, soy sauce, grated ginger, minced garlic, five-spice powder, and 1 teaspoon sesame oil. Mix well.
⏱️ 10 min - 6
Heat the reserved 1 tablespoon of duck fat (or a neutral oil) in a large skillet or wok over medium-high heat. Add the julienned carrot and shredded cabbage and stir-fry for 2-3 minutes until slightly softened but still crisp. Add the duck mixture and green onions to the skillet and stir-fry for another 1-2 minutes to combine and heat through. Remove from heat and let cool slightly.
⏱️ 7 min - 7
Lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 2 tablespoons of the duck filling in a line just below the center of the wrapper. Fold the bottom corner over the filling, then fold in the left and right corners. Roll tightly from the bottom up, brushing the top corner with beaten egg to seal.
⏱️ 10 min - 8
Repeat with the remaining wrappers and filling. If not frying immediately, cover the prepared spring rolls with a damp paper towel to prevent them from drying out.
⏱️ 5 min - 9
Heat vegetable oil in a large pot or deep fryer to 350°F. Carefully place 2-3 spring rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 10
Serve the crispy duck spring rolls hot with the hoisin dipping sauce.
⏱️ 1 min