Crispy Duck Spring Rolls

Duck spring rolls are a perfect balance of crispy, savory, and aromatic flavors, making them an excellent appetizer or snack.

These golden, crunchy rolls are packed with rich, seasoned duck and fresh vegetables, offering a contrast of textures in every bite. They are a great way to use leftover duck, making them both practical and impressive.

Spring rolls have roots in Chinese cuisine and have since evolved into many variations across Asia. While traditional versions often feature pork or shrimp, duck brings a deeper, more luxurious flavor that pairs exceptionally well with the light crunch of vegetables.

This version blends classic techniques with a straightforward approach, making it achievable for home cooks looking to elevate their appetizer game.

What sets this recipe apart is the seasoning blend that enhances the duck’s natural richness. The mix of red cabbage, carrot, and fresh herbs provides crunch and brightness, balancing the crispy exterior. The use of Bincho Sauce (Japanese BBQ Sauce) and Shallot & Sunflower Chili Crunch as dipping condiments adds a sweet, smoky, and spicy dimension, making these spring rolls highly addictive.

These duck spring rolls are perfect for entertaining alongside an appetizer spread. They pair well with a crisp white wine or an ice-cold beer. Whether served fresh or reheated, they maintain their satisfying crunch and bold flavor.

Main Ingredients

Shredded Duck – The star of the dish, duck provides a rich, meaty base with deep umami flavors. Using pre-cooked duck, such as confit or Whole Roasted Duck, enhances the overall taste and texture. If fresh duck isn’t available, roasted or rotisserie chicken can be a good substitute.

Duck Spice – A seasoning blend that enhances the duck’s natural savoriness. Typically a mix of salt, pepper, Chinese five-spice, and a hint of sugar, it helps develop a more complex flavor profile.

Spring Roll Wrappers – These thin, flour-based wrappers create the signature crispy shell when fried. Look for them in the refrigerated section of Asian markets.

Duck Spring Rolls

0.0 from 0 votes

Course: Appetizers

Servings: 12

each

Prep time

minutes

Cooking time

minutes

Total time

minutes

Cook Mode

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Ingredients

Duck Spring Rolls
3 cups shredded duck
3 cups red cabbage, shredded
1 cup carrot, shredded
3/4 cup cilantro, torn
4 green onions, sliced thin
1/2 tsp Chinese five spice
1/4 tsp brown sugar
1/4 tsp salt
basil leaves, as needed
spring roll skins, as needed
1 egg
1 tbsp water
Sauce
Bincho Sauce (Japanese BBQ Sauce),
as needed
Shallot & Sunflower Chili Crunch,
as needed
green onion, as needed

Method

Prepare the Filling In a bowl, combine shredded red cabbage, shredded carrot, torn cilantro, and sliced green onions. Add the shredded duck and Chinese five spice, brown sugar and salt. Mix well to distribute the seasoning evenly.
Roll the Spring Rolls Lay a spring roll wrapper on a clean surface, with a corner pointing towards you. Place a few fresh basil leaves in the center, then spoon about 3 tablespoons of the duck mixture on top. Fold the bottom corner up over the filling, then fold in the sides to enclose it tightly. Brush the top corner with the egg wash (1 egg beaten with 1 tablespoon of water) and roll it up snugly, sealing the edges. Repeat with remaining wrappers and filling.
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Fry the Spring Rolls Heat oil in a deep pan to 350°F (175°C). Fry the spring rolls in batches, turning occasionally, until golden brown and crisp, about 3-4 minutes. Drain on a wire rack or paper towels.
Serve with Bincho Sauce (Japanese BBQ Sauce) and a drizzle of Shallot & Sunflower Chili Crunch. Garnish with sliced green onions if desired.

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Field Notes

Storage and Reheating Best served fresh but can be stored in an airtight container in the fridge for up to 3 days. Reheat in an oven at 375°F for about 8 minutes to maintain crispness.
If you prefer a different dipping sauce, try a plum sauce or a simple soy-sesame dipping sauce for a more traditional pairing.

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Crispy Duck Spring Rolls