Crispy Duck Spring Rolls
These super light and delicious homemade Crispy Duck Spring Rolls are made with ready-cooked roast duck, cucumbers, green onions, and spring roll wrappers.
Servings: 50 pieces
Calories: 90kcal
Equipment
- 1 kitchen scale
- 1 Sharp knife
- 1 measuring spoons
- 1 Measuring cups
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 (50 pieces wrappers size of 5½ " x 5½ /14 cm x 14 cm)
- 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. Mix well until all combined.
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 2" to 3" (6 cm - 8 cm) deep.
- Heat the oil over high heat until it reaches 325° F (160° C), 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
Calories: 90kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 183mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg