Crispy Peking Duck Spring Rolls with Tangy Plum Sauce Tips, FAQ & printable recipe

Tips for success

To achieve the most professional result, let the rolls rest on a wire rack for at least one minute after frying. This allows the heat to redistribute and the excess surface oil to drain completely, which is essential for maintaining that signature crispness.

Do not place them directly on a paper towel if possible, as the steam trapped underneath can soften the bottom side of the roll.

If you are serving these for a gathering, keep the fried rolls in a warm oven set to 200°F (95°C) on a rack placed over a baking sheet. This keeps them hot and crispy until you are ready to serve.

Avoid covering them with foil, as the trapped moisture will cause the wrappers to lose their crunch and become soft. Serve with a variety of dipping sauces for variety.

Variations

• Spicy Duck Rolls: Add a tablespoon of chili garlic sauce or finely minced fresh bird's eye chili into the filling mixture for an added layer of heat that complements the savory roast duck perfectly.
• Vegetarian Option: Substitute the roast duck with shredded smoked tofu or seitan. Ensure the seasoning is adjusted to maintain the umami profile, using a vegetarian-friendly mushroom-based sauce glaze.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 days.

Reheat

Reheat in a preheated oven at 375°F (190°C) for 5-8 minutes until hot and crispy.

Store any leftovers in an airtight container. Cool the rolls for no more than 2 hours at room temperature, then place them immediately into the refrigerator to ensure safety and maintain the best quality.

You can prepare the filling and assemble the rolls up to four hours before you plan to fry them. Keep the assembled, unfried rolls on a tray in the refrigerator, covered with a slightly damp cloth to prevent the wrappers from drying out or cracking.

Fry them fresh just before you are ready to serve to ensure the best possible texture and flavor.

Serving ideas

Serve these spring rolls immediately while they are hot and at their crispiest. Arrange them on a platter with a small bowl of tangy plum-ginger sauce in the center for dipping. The contrast between the hot, crunchy roll and the cool, sweet-tart sauce is what makes this appetizer a standout choice for any dining occasion.

Consider serving these alongside other dim sum favorites or a light Asian-inspired side dish to provide a complete experience. The presentation should be simple, allowing the golden, blistered appearance of the rolls to take center stage.

Ensure that each guest has a small individual dipping dish so they can enjoy the sauce without the rolls becoming soggy on the plate.

Frequently asked questions

Recipe card

Crispy Peking Duck Spring Rolls with Tangy Plum Sauce

Prep 20 minCook 4 minTotal 24 minServes 4

Ingredients

• 9 oz shredded roast duck (store-bought or made ahead)
• 3.5 oz julienned cabbage
• 1.75 oz wood-ear mushrooms
• 2 tbsp hoisin-oyster sauce glaze
• 8 thin wheat wrappers
• 1 quart peanut oil
• plum-ginger sauce for serving

Instructions

1. Combine the shredded roast duck, julienned cabbage, wood-ear mushrooms, and the hoisin-oyster sauce glaze in a large mixing bowl. Toss the ingredients together thoroughly until the mixture is evenly coated with the savory glaze. Ensure the cabbage and mushrooms are well distributed among the duck for a consistent flavor in every bite.
2. Lay a thin wheat wrapper flat on a clean surface. Place a portion of the duck and vegetable filling near the bottom edge of the wrapper. Fold the sides inward and roll tightly upward to form a secure cylinder. Repeat this process until all filling is used, ensuring the seals are tight to prevent oil absorption.
3. Heat the peanut oil in a wok or deep fryer to 360°F (182°C). Carefully lower the spring rolls into the hot oil in batches to avoid crowding. Fry for 4 minutes until the wrappers are blistered, glassy, and deep golden brown. Ensure the internal temperature of the duck reaches 165°F (74°C). Remove with a slotted spoon and drain on a wire rack. Serve with the plum-ginger sauce.

Contains: gluten, soy, peanuts, mollusks

Estimated nutrition per serving

Calories

280

Protein

12 g

Carbohydrates

22 g

Fat

16 g

Fiber

1.5 g

Sugar

4 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.