Duck Confit Spring Rolls

This delicious spring roll recipe is easy to prepare.  And be warned, these duck confit spring rolls are addictive!  Make note, this recipe is very versatile – add anything you wish.  You can even make them with chicken, if you wish.


4 large spring roll wrappers                                         ¼ cup shallots, minced

1 egg, beaten with 3 Tbls of water (egg wash)             ¼ cup celery, minced

¾ cup of duck confit, finely chopped                            1 Tbls soy sauce

1 tsp freshly minced ginger                                          1 tsp sesame oil

1/3 cup fresh chopped stone fruit                                freshly ground pepper to taste

½ cup carrot, julienned


  1. In a large mixing bowl, add confit, stone fruit, carrot, celery, shallot, soy, ginger, sesame oil, and ground pepper.
  2. Blend well and refrigerate covered for 2 to 24 hours.
  3. When ready to assemble, place 4 wrappers on a cutting board in a diamond pattern.
  4. Place 2-3 Tbls of filling in the center of each.
  5. Brush the edges with the egg wash.
  6. Fold top point to bottom point; fold side points to center to create a tight seal. Then roll along the cutting board to create a tight roll.
  7. Place 4 rolls into a 320-330°F fry pan of canola or corn oil.  Cook until golden brown for 2-3 minutes.
  8. Drain on paper towel.
  9. Slice in half on the bias.
  10. Serve with your choice of sauce.

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