Crispy Duck Spring Rolls

Preparing the Duck Filling

1. Shred the duck meat into small pieces and transfer it to a large bowl.
2. Peel and julienne the cucumbers using a Thai peeler, or a sharp knife.  
3. Add the julienned cucumbers to the bowl along with sliced spring onions, salt, freshly ground black pepper, and hoisin sauce. Mix well until all combined.

Folding the Spring Rolls

1. Gently peel away the spring roll wraps from each other, and cover them with a damp kitchen towel to avoid them drying.
2. Place the wrapper on a cutting board, and angle it to a diamond shape.
3. Add 1 ½ tablespoons of the duck filling to the corner that is closer to you leaving a small gap on both sides and spread it out in a parallel line.
4. Roll it over once like you’re making a Sigara Boregi, and fold over both sides.
5. Continue rolling it up into a cigar shape, until the filling is tightly covered.
6. Brush a little water&flour paste on the tip of the pastry and crimp together to avoid it opening while frying.
7. Set it aside on a plate, cover it with a damp tea towel and continue until you’ve filled all the wrappers. This recipe makes about 45-50 mini spring rolls in total.

Frying the Duck Rolls

1. Fill a small pot or pan with enough oil to cover the spring rolls, until it’s 6 cm - 8 cm (2" to 3") deep.
2. Heat the oil over high heat until it reaches 160° C (325° F), gently add the spring rolls in one layer and lower the heat to low-medium.
3. Fry the spring rolls for 2 to 3 minutes until all sides are golden brown and crispy.
4. Transfer them on a wire rack or paper towel-lined plate to get rid of the excess oil.
5. Continue with the remaining spring rolls, and serve them with your favorite dipping sauce while still warm.