Peking Duck Spring Rolls (Běijīng Kǎoyā Chūnjuǎn)
Běijīng Kǎoyā Chūnjuǎn, or Peking Duck Spring Rolls, is a popular dish in Japanese Chinese cuisine that combines the crispy and savory flavors of Peking duck with the light and refreshing taste of spring rolls. This recipe is perfect for a special occasion or as a delicious appetizer.
Ingredients
- 12 spring roll wrappers
- 1 cup shredded Peking duck meat
- 1 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/4 cup sliced scallions
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- Vegetable oil for frying
Instructions
- In a small bowl, mix together hoisin sauce, soy sauce, rice vinegar, sesame oil, ginger, and garlic to make the dipping sauce. Set aside.
- Prepare a work surface with a damp towel. Lay a spring roll wrapper on the towel.
- Place a small amount of shredded lettuce, carrots, scallions, and Peking duck in the center of the wrapper.
- Roll the wrapper over the filling, tuck in the sides, and continue rolling into a tight cylinder. Use a bit of water to seal the edge.
- Heat vegetable oil in a large pan over medium heat. Fry the spring rolls until golden brown and crispy, about 3-4 minutes per side.
- Remove the spring rolls from the oil and drain on paper towels.
- Serve the spring rolls with the prepared dipping sauce.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 10g
- Protein
- 8g
- Fat
- 9g
Supplies
Large pan Tongs Paper towels
Tools
Knife Cutting board Small bowl
Serving suggestions
Serving suggestions: Serve the Peking Duck Spring Rolls with a side of pickled ginger and a refreshing cucumber salad.
Tips & tricks
Tips: Make sure to seal the spring roll wrappers tightly to prevent the filling from falling out during frying.
Cost
$15