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Hoisin Duck Spring Rolls

Prep: 30 Mins

Cook: 15 Mins

Filled with meaty, salty duck marinated in hoisin for maximum flavour, these spring rolls are super moreish and fun to make at home.

  • 1 duck breast, cooked and shredded

  • 1 pack spring roll pastry

  • 3 spring onions

  • Salt & pepper to taste

The Marinade

  • 1 tsp chilli bean sauce

  • 1 tbsp sweet chilli sauce

  • 1 tbsp light soy sauce

  • 2 tbsp hoi sin sauce

  • 1 tsp dark soy sauce

  • 1 tsp sesame oil

The Filling

  • Finely slice the spring onions and set aside.

  • Place the duck breasts in a medium sized saucepan and cover with boiling water. Bring to boil and simmer for 3 minutes before removing meat from pan. Some scum may form on the top of the water – remove this with a ladle

  • Remove from pan and allow the meat to cool on the side. Dry the skin using a kitchen towel.

  • Heat 1 tbsp vegetable oil to medium-high heat in a frying pan. Pan-fry the duck skin side down for roughly 3-5 minutes until golden brown. Press down on the sides to ensure all parts of the skin become crispy. Turn the breasts and cook for an extra 4 - 5 minutes.

  • Roughly chop the duck breasts, and transfer to a mixing bowl. Add the spring onions the marinade sauces and mix well. Make sure the meat is fully covered with the sauce.

  • Let it cool.

Spring Rolls

  • In a mixing bowl, whisk one egg.

  • With one spring roll pastry at a time, place the cooled filling in the centre of each piece of pastry.

  • Fold over diagonally and stick together, holding your finger tips over the ‘roll’ and using your thumbs to roll the pastry slightly to enclose the filling.

  • Fold the sides and stick them together with the whisked egg. Roll up the pastry and stick the seam together with more egg to close.

  • Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 170°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after 2–3 seconds in the oil. Carefully add the spring rolls in batches of no more than 10 at a time and deep-fry for 4 minutes, until golden brown. Remove the spring rolls carefully with a slotted spoon and drain well on a plate covered with kitchen paper.

  • Serve immediately, accompanied by sweet chilli sauce or the homemade chilli sauce

How To Make Hoisin Duck Spring Rolls

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  • 1 duck breast, cooked and shredded

  • 1 pack spring roll pastry

  • 3 spring onions

  • Salt & pepper to taste

The Marinade

  • 1 tsp chilli bean sauce

  • 1 tbsp sweet chilli sauce

  • 1 tbsp light soy sauce

  • 2 tbsp hoi sin sauce

  • 1 tsp dark soy sauce

  • 1 tsp sesame oil


The Filling

  • Finely slice the spring onions and set aside.

  • Place the duck breasts in a medium sized saucepan and cover with boiling water. Bring to boil and simmer for 3 minutes before removing meat from pan. Some scum may form on the top of the water – remove this with a ladle

  • Remove from pan and allow the meat to cool on the side. Dry the skin using a kitchen towel.

  • Heat 1 tbsp vegetable oil to medium-high heat in a frying pan. Pan-fry the duck skin side down for roughly 3-5 minutes until golden brown. Press down on the sides to ensure all parts of the skin become crispy. Turn the breasts and cook for an extra 4 - 5 minutes.

  • Roughly chop the duck breasts, and transfer to a mixing bowl. Add the spring onions the marinade sauces and mix well. Make sure the meat is fully covered with the sauce.

  • Let it cool.

Spring Rolls

  • In a mixing bowl, whisk one egg.

  • With one spring roll pastry at a time, place the cooled filling in the centre of each piece of pastry.

  • Fold over diagonally and stick together, holding your finger tips over the ‘roll’ and using your thumbs to roll the pastry slightly to enclose the filling.

  • Fold the sides and stick them together with the whisked egg. Roll up the pastry and stick the seam together with more egg to close.

  • Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 170°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after 2–3 seconds in the oil. Carefully add the spring rolls in batches of no more than 10 at a time and deep-fry for 4 minutes, until golden brown. Remove the spring rolls carefully with a slotted spoon and drain well on a plate covered with kitchen paper.

  • Serve immediately, accompanied by sweet chilli sauce or the homemade chilli sauce

How To Make Hoisin Duck Spring Rolls

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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