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.
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.
4 servings