These Duck Confit Spring Rolls fuse classic French indulgence with the crisp charm of Asian street food. Shredded duck confit—succulent, slow-cooked, and rich—is nestled with julienned carrots, scallions, and aromatic herbs in a delicate wrapper, then fried to golden perfection. Served with a tangy plum or hoisin dipping sauce and a flourish of microgreens, they offer an appetizer that’s equal parts luxurious and crave-worthy.
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In a bowl, combine shredded duck with carrots, cabbage, cucumber, scallions, herbs, soy sauce, and sesame oil.
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Toss lightly until well mixed but not overly wet.
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Lay one wrapper flat (use water to soften rice paper or a damp towel to cover wheat wrappers).
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Add about 2 tablespoons of filling near the bottom third.
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Fold the bottom over the filling, then sides inward, and roll tightly like a burrito.
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Seal the edge with a dab of water.
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Heat ~2 inches of oil in a pan to 350°F (175°C).
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Carefully lower 3–4 rolls at a time into the oil.
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Fry until golden and crispy, ~2–3 minutes each side.
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Drain on paper towels.
Alternative: For a lighter option, bake at 400°F (200°C) for 15–20 minutes or air fry at 375°F for 8–10 minutes.
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Arrange rolls on a stylish plate.
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Garnish with microgreens or edible flowers.
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Serve with your preferred dipping sauce on the side.
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Add finely chopped shiitake mushrooms or water chestnuts for texture.
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Use Vietnamese rice paper for a translucent, light wrapper (not for frying).
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Pair with a chilled Gewürztraminer to cut through the richness.
Ingredients
Directions
-
In a bowl, combine shredded duck with carrots, cabbage, cucumber, scallions, herbs, soy sauce, and sesame oil.
-
Toss lightly until well mixed but not overly wet.
-
Lay one wrapper flat (use water to soften rice paper or a damp towel to cover wheat wrappers).
-
Add about 2 tablespoons of filling near the bottom third.
-
Fold the bottom over the filling, then sides inward, and roll tightly like a burrito.
-
Seal the edge with a dab of water.
-
Heat ~2 inches of oil in a pan to 350°F (175°C).
-
Carefully lower 3–4 rolls at a time into the oil.
-
Fry until golden and crispy, ~2–3 minutes each side.
-
Drain on paper towels.
Alternative: For a lighter option, bake at 400°F (200°C) for 15–20 minutes or air fry at 375°F for 8–10 minutes.
-
Arrange rolls on a stylish plate.
-
Garnish with microgreens or edible flowers.
-
Serve with your preferred dipping sauce on the side.
-
Add finely chopped shiitake mushrooms or water chestnuts for texture.
-
Use Vietnamese rice paper for a translucent, light wrapper (not for frying).
-
Pair with a chilled Gewürztraminer to cut through the richness.