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.
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
150
g
CondimentsSauces
Dairy
1
piece
Egg
Lightly beaten for sealing
Fruits
75
ml
GrainsCereals
25
piece
Spring Roll Wrappers
15x15cm square shape
Liquids
150
ml
Meat
2
piece
Confit Duck Leg
Meat shredded
NutsSeeds
0.5
tbsp
2
piece
Garlic
Crushed
1
tsp
Fennel Seed
Crushed
1
serving
Salt
To taste
1
serving
Black Pepper
To taste
1
tsp
OilsFats
15
ml
Groundnut Oil
For filling
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
3
4
5
6
7
8
9
10
11
12
13