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