These quick pan-fried spring rolls are incredibly easy. The simplicity of the recipe allows the deep rich flavour of the duck to shine through.
I did not make this duck from scratch. The amazing restaurants in Vancouver’s Chinatown area can make Peking Duck better than I ever could! So, we swung by BBQ on East Pender Street to pick some up.
If you have access to Peking Duck, or the equipment to make one at home, these spring rolls take about 15 minutes and definitely please a crowd!
Recipe for Crispy Duck Spring Rolls:
- 4 Cups of Cooked, Finely Chopped Peking Duck
- 1 Bundle of Fresh Scallions
- 3 Tablespoons of Hoisin Sauce (Plus more for dipping)
- 1 Pack of Spring Roll Wrappers
- 1 Egg White
- Vegetable Oil (For Frying)
Instructions for Crispy Duck Spring Rolls:
1: Toss your chopped duck with 3 tablespoons of hoisin sauce. Ensure an even coating.
2: Lay a spring roll wrapper on the counter, and place duck in a row towards the end of the paper. Place fresh scallions and cilantro on top.
3: Brush the opposite end of the wrapper with egg white, then roll the spring roll, folding the ends in at the midway point.
4: Repeat the process until you have rolled all of your duck.
5: Preheat oil in a frying pan over medium-high heat. Drop your spring rolls in 2-3 at a time, turning every two minutes until cooked throughout.
Serve with additional hoisin sauce, plum sauce, and fresh green onion.