She Strengthens

Crispy Spring Rolls with Duck Confit and Plum Sauce

A Delicious Twist on a Classic Chinese Dish

Imagine the rich flavors of roasted duck confit paired with the sweetness of plum sauce, all wrapped up in a crispy spring roll. This innovative appetizer is sure to impress your guests.

The Perfect Filling

To create the filling, we’ll combine shredded duck confit meat with sautéed mushrooms, carrots, onions, and sweet water chestnuts. The result is a savory and slightly sweet mixture that’s just begging to be wrapped up in a delicate rice paper wrapper.

Hoisin-Plum Dipping Sauce

But what’s a spring roll without a dipping sauce? Our hoisin-plum sauce is the perfect accompaniment to these crispy bites. Made with hoisin sauce, plum sauce, rice vinegar, soy sauce, and a hint of black pepper, this sweet and sour sauce will have you hooked from the first bite.

Special Equipment Needed

Before we dive into the recipe, make sure you have a deep-frying/candy thermometer on hand. This will ensure that your oil reaches the perfect temperature for frying.

Let’s Get Started!

For the Dipping Sauce:

Combine 3 tablespoons of hoisin sauce, 3 tablespoons of plum sauce, 1 teaspoon of rice vinegar, 1/2 teaspoon of soy sauce, and a pinch of black pepper in a small bowl. Stir to combine and set aside.

For the Spring Rolls:

Begin by removing the skin from 2 duck confit legs and discarding it. Shred the meat into small pieces and place it in a large bowl. You should have about 3 cups of meat.

Sautéing the Vegetables

Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add 4 ounces of cremini mushrooms, stems trimmed and thinly sliced, and cook until browned, about 5 minutes. Transfer the mushrooms to the bowl with the duck meat.

Add another tablespoon of oil to the pan and place it over medium heat. Add 1 medium carrot, peeled and cut into matchsticks, and 1/2 medium yellow onion, thinly sliced. Cook until the onion has softened, about 8 minutes. Add 1/4 teaspoon of five-spice powder and cook for an additional 30 seconds.

Assembling the Spring Rolls

Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove from the water and place on the towel.

Working quickly, place 2 heaping tablespoons of the filling across the wrapper, leaving about 1 inch of space on each side. Fold the bottom of the wrapper up and over the filling, then fold in the sides and roll the entire wrapper horizontally up from the bottom to the top. Place on a baking sheet and cover loosely with plastic wrap. Repeat with the remaining wrappers and filling.

Frying the Spring Rolls

Heat 2 quarts of vegetable oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat until it reaches 350°F on a deep-frying/candy thermometer. Set a wire rack over a baking sheet.

When the oil is ready, add 3 of the spring rolls. Fry, moving the spring rolls with tongs as necessary to keep them from touching and sticking together, and turning occasionally until crispy, about 4 to 5 minutes. Using the tongs, transfer the spring rolls to the rack. Repeat with the remaining spring rolls.

Let the spring rolls sit until cool enough to handle, about 5 minutes. Cut each spring roll in half on the bias and serve with the dipping sauce. Enjoy!