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.

Peking Duck Spring Rolls (Běijīng Kǎoyā Chūnjuǎn)

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

  1. In a small bowl, mix together hoisin sauce, soy sauce, rice vinegar, sesame oil, ginger, and garlic to make the dipping sauce. Set aside.
  2. Prepare a work surface with a damp towel. Lay a spring roll wrapper on the towel.
  3. Place a small amount of shredded lettuce, carrots, scallions, and Peking duck in the center of the wrapper.
  4. 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.
  5. 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.
  6. Remove the spring rolls from the oil and drain on paper towels.
  7. 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