Irresistible Duck Confit Spring Rolls Recipe with Hoisin Sauce

Name: Irresistible Duck Confit Spring Rolls Recipe with Hoisin Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 2 cups shredded duck confit; Spring roll wrappers (rice paper or egg roll wrappers); 1 cup shredded carrots; 1 cup shredded cabbage; 2 green onions, thinly sliced; Fresh cilantro (optional); ½ cup hoisin sauce; 1 tablespoon soy sauce; 1 teaspoon sesame oil; Neutral cooking oil (e.g., vegetable or canola oil) for frying

Posted on October 24, 2025

duck confit spring rolls - featured image

Introduction

The first time I bit into a duck confit spring roll, it was like a party in my mouth—crispy, golden wrappers revealing tender, flavorful duck and crunchy veggies, all perfectly complemented by a sticky-sweet hoisin dipping sauce. These rolls are my go-to when I want to serve something elegant yet approachable. Honestly, they’re not only a feast for the taste buds but also a visual treat that will impress anyone you serve them to.

I stumbled upon this recipe during a dinner party where someone brought a platter of homemade spring rolls stuffed with duck confit. I couldn’t stop at one! I begged for the recipe, tweaked it a little, and now it’s a favorite in my kitchen. Whether you’re hosting friends or just treating yourself, these duck confit spring rolls are a showstopper. And the best part? They’re easier to make than you’d think!

Why You’ll Love This Recipe

Unbeatable Flavor: The rich, tender duck confit paired with fresh vegetables and a tangy hoisin sauce creates a perfectly balanced bite.
Crispy Perfection: The golden, crunchy wrapper takes this dish to a whole new level.
Great for Entertaining: These spring rolls look stunning on a platter and are guaranteed crowd-pleasers.
Customizable: You can mix and match veggies or even swap the duck for other proteins.
Fun to Make: Rolling spring rolls is surprisingly therapeutic, and it’s a great activity to do with friends or family.
A Touch of Elegance: Whether it’s a dinner party or a casual brunch, these spring rolls make any occasion feel special.

What makes these duck confit spring rolls different is the combination of textures and flavors. The salty richness of the duck confit meets the crunch of fresh veggies, and the hoisin sauce adds a sweet-savory twist. It’s comfort food with a touch of sophistication.

Ingredients Needed

This recipe uses simple yet flavorful ingredients to create an unforgettable dish. Most items are easy to find, and there’s plenty of room for flexibility if you want to make substitutions.

Duck confit: The star of the show! You’ll need about 2 cups of shredded duck confit (store-bought or homemade).
Spring roll wrappers: Choose rice paper wrappers for a lighter option or thicker egg roll wrappers for a crispier bite.
Shredded carrots: Fresh and crunchy, they add color and texture.
Shredded cabbage: A classic spring roll ingredient for crunch and freshness.
Green onions: Thinly sliced for a mild oniony kick.
Fresh cilantro: Optional, but adds a pop of herbal brightness.
Hoisin sauce: The perfect dipping sauce—sweet, salty, and bursting with umami.
Soy sauce: For seasoning the filling.
Sesame oil: A little goes a long way to enhance the flavor.
Cooking oil: Neutral oil like vegetable or canola for frying.

Feel free to experiment with other vegetables like julienned bell peppers or bean sprouts. If you’re not a fan of duck, shredded chicken or pork can be great substitutes.

Equipment Needed

Cutting board and knife: For prepping your veggies and duck.
Mixing bowls: Ideal for combining your fillings and marinating.
Skillet or frying pan: For frying the spring rolls to crispy perfection.
Paper towels: To drain excess oil from fried rolls.
Tongs: Handy for flipping the spring rolls while frying.
Optional: A spring roll wrapper tray or damp cloth to keep wrappers pliable while rolling.

If you don’t have a skillet, a deep saucepan works just as well for frying. And if you’re new to spring roll wrappers, don’t worry—practice makes perfect!

Preparation Method

Prepare the filling: In a large bowl, combine shredded duck confit, shredded carrots, shredded cabbage, green onions, cilantro (if using), 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Mix well to ensure the flavors are evenly distributed.
Set up your rolling station: Gather your spring roll wrappers, a damp cloth to keep them from drying out, and a bowl of warm water (for rice paper wrappers).
Roll the spring rolls: Lay a wrapper flat. Spoon about 2 tablespoons of filling onto the lower third of the wrapper. Fold the bottom edge over the filling, tuck in the sides, and roll tightly. Seal the edge with a dab of water.
Heat the oil: In a skillet, heat about 2 inches of neutral oil over medium heat until it reaches 350°F (175°C). Test by dipping a corner of a wrapper—if it sizzles, the oil is ready.
Fry the rolls: Fry the spring rolls in batches, turning occasionally, until golden brown all over (about 3-4 minutes per batch). Transfer to a plate lined with paper towels to drain excess oil.
Prepare the hoisin sauce: In a small bowl, whisk ½ cup hoisin sauce with 1 tablespoon soy sauce and a splash of sesame oil. If you prefer extra tang, add a squeeze of lime juice.

Serve the rolls warm with the hoisin sauce on the side. Don’t forget to garnish with extra cilantro or sesame seeds for an elegant touch!

Cooking Tips & Techniques

Don’t overfill the wrappers: Too much filling makes rolling tricky and increases the risk of tearing.
Keep wrappers moist: Rice paper wrappers dry quickly, so use a damp cloth or keep them covered while rolling.
Monitor the oil temperature: Too hot, and the rolls will burn; too cool, and they’ll absorb excess oil. A thermometer is your best friend here.
Batch frying: Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature.
Practice makes perfect: Rolling spring rolls may seem intimidating at first, but after a few tries, you’ll get the hang of it.

And if one tears, don’t sweat it—just set it aside and try again. It’s all part of the learning process!

Variations & Adaptations

Dietary swaps: Use tofu instead of duck confit for a vegetarian option, or gluten-free wrappers for a celiac-friendly version.
Seasonal tweaks: In summer, add fresh mint and basil for a Vietnamese-inspired twist. During fall, try roasted butternut squash in the filling.
Flavor boosts: Spice it up with sriracha in the hoisin sauce or add crushed peanuts for extra crunch.

One of my favorite personal tweaks is swapping the hoisin sauce for a spicy peanut sauce—it’s a game-changer!

Serving & Storage Suggestions

These duck confit spring rolls are best served warm and crispy. Arrange them on a platter with a small bowl of hoisin sauce for dipping—presentation matters! Sprinkle the rolls with chopped green onions or sesame seeds for an extra pop of color.

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, pop them in the oven at 375°F (190°C) for 5-7 minutes to restore some crispiness. Avoid microwaving, as it can make the wrappers soggy.

Pro tip: The flavors develop even more after a day, so don’t be surprised if they taste better the next day!

Nutritional Information & Benefits

Each duck confit spring roll is approximately 200 calories, depending on the size and frying oil used. Duck confit is rich in protein and healthy fats, and the fresh vegetables add fiber and essential vitamins. Hoisin sauce adds a touch of sweetness without being overly indulgent.

Take note that duck confit is higher in sodium, so if you’re watching your salt intake, balance it out with lower-sodium soy sauce or skip the added salt altogether.

Conclusion

If you’re looking for a recipe that combines elegance, flavor, and fun, these duck confit spring rolls with hoisin sauce are exactly what you need. I love how versatile they are—you can tweak them to fit your taste or the occasion.

So, roll up your sleeves and get creative—your taste buds will thank you!

FAQs

Can I use store-bought duck confit?

Absolutely! Store-bought duck confit works just as well and is a convenient option.

Do I need to use rice paper wrappers?

No, egg roll wrappers work too if you prefer a thicker, crunchier texture.

Can I freeze these spring rolls?

Yes, you can freeze uncooked spring rolls. Just place them on a tray lined with parchment paper and freeze until solid, then transfer to a freezer bag. Fry directly from frozen!

What’s the best way to keep spring rolls crispy?

Serve them immediately after frying. If you need to keep them warm, place them in a low oven (about 200°F or 95°C) on a wire rack.

What can I use instead of hoisin sauce?

If you’re not a fan of hoisin, try a peanut dipping sauce or sweet chili sauce for a different flavor.

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duck confit spring rolls recipe