Crispy Duck Spring Rolls

Delicious and crispy appetizer made with tender duck meat and vegetables, wrapped in a thin spring roll wrapper and deep-fried to perfection.

Steps

1. Preheat your oven to 400°F (200°C). Rub the duck breast with salt, pepper, soy sauce, hoisin sauce, ginger, and garlic. Place it on a baking sheet and roast in the oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
2. Remove the duck breast from the oven and let it cool. Once cooled, shred the meat using a fork.
3. In a large bowl, combine the shredded duck, cabbage, carrots, and green onions. Toss well to mix.
4. Take a spring roll wrapper and place it on a clean surface. Spoon about 2 tablespoons of the duck and vegetable mixture onto the center of the wrapper. Fold the sides over the filling and tightly roll it up like a burrito. Seal the edges with a bit of water.
5. Heat vegetable oil in a deep fryer or a large pan over medium-high heat. Once the oil is hot, carefully place the spring rolls in and fry until golden brown and crispy, about 2-3 minutes per side. Remove and drain on a paper towel-lined plate.
6. Serve the crispy duck spring rolls with your favorite dipping sauce.

• 1 duck breast
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon ginger, grated
• 1 clove garlic, minced
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 2 green onions, thinly sliced
• 8 spring roll wrappers
• Vegetable oil, for frying
• Salt and pepper, to taste