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Duck Spring Rolls with Dipping Sauces

Crispy spring rolls filled with confit duck and vegetables, served with homemade barbecue and sweet and sour dipping sauces.

DuckAppetiserDeep-FriedSpring RollsChinese-Style
Estimated Nutrition
Calories
710
kcal / serving
2840 kcal total
Carbs
80.3g
per serving
321.2 g total
Fat
31.2g
per serving
124.8 g total
Protein
25.6g
per serving
102.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Dark Brown Sugar
150
g
Caster Sugar
CondimentsSauces
15
ml
Light Soy Sauce
For filling
15
ml
Oyster Sauce
50
ml
Dark Soy Sauce
300
ml
Tomato Ketchup
60
ml
Soy Sauce
For sweet and sour sauce
Dairy
1
piece
Egg
Lightly beaten for sealing
Fruits
75
ml
Grapefruit Juice
GrainsCereals
25
piece
Spring Roll Wrappers
15x15cm square shape
Liquids
150
ml
Rice Wine
Meat
2
piece
Confit Duck Leg
Meat shredded
NutsSeeds
0.5
tbsp
Chinese Five-Spice Powder
2
piece
Garlic
Crushed
1
tsp
Fennel Seed
Crushed
1
serving
Salt
To taste
1
serving
Black Pepper
To taste
1
tsp
Chili Flakes
OilsFats
15
ml
Groundnut Oil
For filling
5
ml
Toasted Sesame Oil
1
serving
Vegetable Oil
For deep-frying
15
ml
Vegetable Oil
For barbecue sauce
Vegetables
1
tsp
Root Ginger
Grated
50
g
Shiitake Mushroom
Sliced, stalks removed
50
g
Bamboo Shoot
Drained and cut into matchsticks
25
g
Water Chestnut
Drained, sliced into small strips
30
g
Beansprout
Fresh
1
piece
Spring Onion
Sliced lengthways
0.5
piece
Carrot
Cut into matchsticks
1
piece
Onion
Chopped
1
piece
Red Chilli
Finely chopped
10
cm
Root Ginger
Finely grated

Method

1
2
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