Best Peking Duck Spring Rolls Recipes

VIETNAMESE SPRING ROLLS

Vietnamese Spring Rolls image

Provided by Antonia Lofaso

Time 1h55m

Yield 25 spring rolls

Number Of Ingredients 30

Ingredients

2 tablespoons neutral cooking oil
2 1/2 pounds ground duck
Kosher salt and freshly ground black pepper
1 pound carrots, thinly sliced
2 heads green cabbage, thinly sliced
3 large yellow onions, thinly sliced
2 1/2 pounds shiitake mushrooms, stemmed and thinly sliced
1/2 cup soy sauce
4 cups roughly chopped fresh Thai basil
2 cups roughly chopped fresh cilantro
1 cup roughly chopped fresh mint
Oil, for frying
One 12-ounce package spring roll pastry, such as Tee Yih Jia Spring Home
1 1/2 cups warm water
3/4 cup sugar
1/2 cup lemon juice
1/2 cup lime juice
1/2 cup fish sauce
2 tablespoons plus 1 teaspoon rice vinegar
1 1/2 teaspoons red chile flakes
1 1/2 teaspoons minced garlic
2 serranos, thinly sliced
3 heads red leaf lettuce, trimmed and leaves separated
1 pound bean sprouts
1 Fresno chile, stemmed and thinly sliced
1/4 cup crushed toasted peanuts
Lime wedges
1/2 cup fresh Thai basil leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves

Steps:

For the filling: Preheat a 14-inch cast-iron pan over medium-high heat and add the oil. Sprinkle the ground duck with salt and pepper, then add to the heated pan. Allow the ground duck to brown all over, about 5 minutes. Add the carrots, green cabbage, onions and mushrooms to the same pan. Cook the vegetables down until most of the liquid is removed and the cabbage is a light brown color, about 10 minutes. Add the soy sauce and stir to combine. Turn off the heat and fold in the basil, cilantro and mint. Pour the filling onto a sheet tray and allow to cool for 5 minutes at room temp, then refrigerate until completely cool.
Preheat the oil in a deep-fryer to 375 degrees F.
Place 2 sheets spring roll pastry on a work surface on top of each other with a pointed end facing you. Place 1/3 cup filling in the middle of the spring roll pastry sheet. Dip 1 finger in a small bowl of water and run along the edge of the spring roll pastry sheet. Fold in the sides to meet in the middle over the filling. Fold up the bottom point over the filling, then tuck to tighten the roll and roll the wrapper towards the top point. Place seal-side down on your work surface, then cover with a damp towel and repeat the process until all the springs rolls and filling are gone. Fry, in batches, until golden brown, 6 to 8 minutes. Drain on a wire rack-lined sheet tray.
For the nuoc mam: Add the water, sugar, lemon juice, lime juice, fish sauce, vinegar, chile flakes, garlic and serranos in a medium bowl and whisk to combine. Set aside until ready to serve.
When cool enough to handle, cut each fried spring roll wrapper into thirds on the diagonal with a serrated knife. Build a platter of lettuce cups, bean sprouts, Fresno, peanuts, lime wedges, Thai basil leaves, cilantro leaves and mint leaves. Serve with the nuoc mam.

DUCK SPRING ROLLS WITH DIPPING SAUCES

Duck Spring Rolls With Dipping Sauces image

A take off of Vietnamese fresh spring rolls that are little self-contained salads-to-go -- crisp raw veggies and lots of minced fresh herbs, along with cooked shrimp, pork, fried tofu but in this recipeI used ingredients called for in the RSC contest all neatly wrapped up in a deliciously chewy-soft, rice paper that you eat with your hands. They're delicious, refreshingly cool, and fun to make as a group so each can place what they want into them. Perfect for a light summer meal, or hors-d'oeuvre. Being posted for the RSC contest. Which you needed to use the ingredients posted in the contest to make the recipe. Can be double very easily. Is served with 2 sauces both very different from each other and each complementing the duck. Rice paper rounds and rice vermicelli that are two of the essentials for this recipe so go ahead a alter this to add the vermicelli. Bean threads/bean vermicelli can be used in it's place.

Provided by Rita1652

Categories Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

6 spring roll wrappers (wrappers)
6 sage leaves
6 basil leaves
6 cilantro leaves
6 slices zucchini, thinly sliced on a mandolin paper 2 x 4, steamed till tender
6 slices sweet potatoes, sliced on a mandolin paper thin 2 x 4, steamed till tender
2 -3 ounces cooked duck, sliced thinly into 6 portions
1 teaspoon balsamic vinegar
1/4 cup chopped rhubarb
1/4 cup cherry preserves
1 teaspoon orange zest
1 teaspoon sliced scallion
1 tablespoon water
1 tablespoon peanut butter
1 teaspoon soy sauce or 1 teaspoon fish sauce
1/2 teaspoon sesame oil
1 pinch chili pepper flakes
1 Thai peppers, diced finely (use as much or little as you like)

Steps:

Heat in a saucepan all Rhubarb Cherry sauce ingredients for 5-10 minutes till rhubarb is tender.
With a hand blender blend till smooth.
Place in a small bowl garnished with scallions.
Set aside.
Heat all peanut sauce ingredients till blended about 30 seconds in the microwave.
Place in small bowl and garnish with peppers.
Set aside.
In a bowl of room temperature water soak spring rolls to soften.
Lay them on work surface place on each herbs following with rest of ingredients off center.
Then roll, bring sides in, then roll to seal.
Like you would do an egg roll.(The rice paper rounds are delicate once they're soaked and softened for use, so be prepared to tear a few in the process of wrapping before you really get the hang of it. Once you've figured out exactly how much filling your wrappers can handle, however, making the rolls will be easy.).
Slice each in half on an angle, place the spring rolls cut side up.
Serving along with sauces.