Crispy Duck Spring Rolls

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.

IMG_8994-1024x614 — Photo Cred: BBQ On East Pender

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
Cilantro
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.

Enjoy!