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.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 20 minsTotal Time 45 minsFor the Filling:
2 duck confit legs, shredded (skin removed, optional)
½ cup julienned carrots
¼ cup julienned cucumber (seeds removed)
¼ cup finely shredded Napa cabbage
2 scallions, sliced thin
1 tbsp fresh mint, chopped
1 tbsp cilantro, chopped
1 tsp soy sauce
1 tsp sesame oil
For the Rolls:
8 spring roll wrappers (rice paper or wheat-based for frying)
Oil for frying (peanut or vegetable)
Dipping Sauce Ideas:
Hoisin-plum sauce: Mix 2 tbsp hoisin, 1 tbsp plum sauce, 1 tsp rice vinegar
Spicy chili lime sauce: Chili paste, lime juice, honey
Prepare the Filling
1
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.
Assemble the Spring Rolls
2
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.
Fry the Spring Rolls
3
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.
4 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.
Serve
5
Arrange rolls on a stylish plate.
Garnish with microgreens or edible flowers.
Serve with your preferred dipping sauce on the side.
Tips & Twists
6
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.
Ingredients For the Filling:
2 duck confit legs, shredded (skin removed, optional)
½ cup julienned carrots
¼ cup julienned cucumber (seeds removed)
¼ cup finely shredded Napa cabbage
2 scallions, sliced thin
1 tbsp fresh mint, chopped
1 tbsp cilantro, chopped
1 tsp soy sauce
1 tsp sesame oil
For the Rolls:
8 spring roll wrappers (rice paper or wheat-based for frying)
Oil for frying (peanut or vegetable)
Dipping Sauce Ideas:
Hoisin-plum sauce: Mix 2 tbsp hoisin, 1 tbsp plum sauce, 1 tsp rice vinegar
Spicy chili lime sauce: Chili paste, lime juice, honey
Directions Prepare the Filling
1
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.
Assemble the Spring Rolls
2
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.
Fry the Spring Rolls
3
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.
4 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.
Serve
5
Arrange rolls on a stylish plate.
Garnish with microgreens or edible flowers.
Serve with your preferred dipping sauce on the side.
Tips & Twists
6
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.
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