Crispy Duck Spring Rolls
Instructions
- 1
Score the duck breast skin in a crosshatch pattern and season with salt and pepper.
- 2
Place duck breast skin-side down in a cold pan and cook over medium heat for 8-10 minutes until skin is crispy.
- 3
Flip and cook for another 5 minutes for medium-rare. Let rest for 10 minutes, then slice into thin strips.
- 4
Heat sesame oil in a wok or large pan. Sauté garlic and ginger for 30 seconds until fragrant.
- 5
Add cabbage and carrot, stir-fry for 2-3 minutes until just softened. Add green onions and cook for 1 minute.
- 6
Mix in the sliced duck, hoisin sauce, and soy sauce. Stir to combine and remove from heat. Let cool completely.
- 7
Place a spring roll wrapper on a clean surface with one corner pointing toward you.
- 8
Place 2-3 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling.
- 9
Fold in the side corners and roll tightly, sealing the edge with egg white.
- 10
Heat vegetable oil to 180°C (350°F) in a deep pan or wok.
- 11
Fry spring rolls in batches for 3-4 minutes, turning once, until golden brown and crispy.
- 12
Drain on paper towels and serve immediately with sweet chili sauce or plum sauce for dipping.
Chef's Note
"The key to perfect duck spring rolls is rendering the fat properly from the duck skin - start with a cold pan and be patient. The crispy skin adds incredible texture and flavor to the filling. Make sure your filling is completely cool before wrapping to prevent soggy spring rolls."
