Golden Fan Peking Duck Spring Rolls are a crispy, restaurant-style appetizer that brings the iconic flavors of Peking duck—tender roasted duck, hoisin sauce, cucumber, and scallions—into a crunchy, golden spring roll wrapper. These rolls are perfect for parties, game-day snacks, or a fun family dinner, offering a satisfying contrast of textures and a savory-sweet filling that everyone will love. The recipe is straightforward, using either leftover duck or a store-bought rotisserie duck to save time without sacrificing flavor.
Ingredients
- 2 cups (280 g) shredded cooked Peking duck or roasted duck (skin and meat)
- 1 cup (120 g) cucumber, julienned
- 1/2 cup (50 g) scallions (green parts only), cut into 2-inch strips
- 1/4 cup (60 ml) hoisin sauce, plus extra for dipping
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 ml) sesame oil
- 1 teaspoon (2 g) five-spice powder (optional)
- 24 spring roll wrappers (6-inch/15 cm squares), thawed if frozen
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying (about 2 cups / 500 ml)
Instructions
- In a medium bowl, combine the shredded duck, cucumber, scallions, hoisin sauce, soy sauce, sesame oil, and five-spice powder (if using). Mix well until everything is evenly coated. Set aside.
- Lay one spring roll wrapper on a clean, dry surface with a corner pointing toward you (diamond shape). Place about 1 1/2 tablespoons (about 25 g) of the filling in the center, slightly below the middle.
- Fold the bottom corner over the filling, then fold in the left and right corners tightly. Roll upward, brushing the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
- In a deep, heavy-bottomed pot or Dutch oven, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to maintain the temperature.
- Fry the spring rolls in batches of 3–4, without crowding, for 4–5 minutes, turning occasionally, until golden brown and crispy. Drain on a wire rack or paper towels.
- Serve immediately with extra hoisin sauce for dipping.
Tips
- Substitutions: If you don’t have Peking duck, use leftover roasted duck, rotisserie chicken, or even shredded pork. The flavor will change slightly but still be delicious.
- Frying temperature: Keep the oil at a steady 350°F (175°C). If it’s too low, the rolls absorb oil and become greasy; if too high, they brown too quickly and may be raw inside.
- Sealing: Make sure to brush the edges with egg wash thoroughly; otherwise, the rolls may open during frying.
- Make ahead: You can assemble the spring rolls a few hours in advance and refrigerate them covered. Fry just before serving.
Serving Suggestions
Serve these golden fan Peking duck spring rolls as an appetizer with a side of hoisin sauce or plum sauce for dipping. They also pair well with a light Asian slaw or a simple cucumber salad. For a full meal, serve alongside steamed jasmine rice and stir-fried vegetables.
Variations
- Baked version: For a lighter option, brush the rolls with oil and bake at 400°F (200°C) for 15–20 minutes, turning once, until golden and crispy.
- Spicy kick: Add 1 teaspoon (5 ml) Sriracha or chili garlic sauce to the filling for a spicy twist.
- Vegetarian: Replace the duck with shredded shiitake mushrooms and extra firm tofu, and use oyster sauce or mushroom sauce instead of hoisin.
- Air fryer: Cook in an air fryer at 380°F (190°C) for 8–10 minutes, shaking the basket halfway, until golden and crisp.
Storage and Reheating
Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes until crisp. Avoid microwaving, as it makes the wrappers soggy. For longer storage, freeze uncooked spring rolls on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry frozen rolls directly, adding 2–3 minutes to the cooking time.
Frequently Asked Questions
Can I use store-bought Peking duck? Yes, store-bought roasted duck (often sold in Asian markets) works perfectly. Just shred the meat and skin, and remove any excess fat.
Can I make these gluten-free? Use gluten-free spring roll wrappers (check the label) and substitute tamari for soy sauce. Ensure your hoisin sauce is gluten-free or make a simple substitute with peanut butter, tamari, and a touch of honey.
Why do my spring rolls burst during frying? This usually happens if the filling is too wet or the rolls are overfilled. Make sure to squeeze excess moisture from the cucumber and don’t overfill. Also, seal the edges thoroughly.
Can I use egg roll wrappers instead? Yes, egg roll wrappers are thicker and larger; you’ll get fewer rolls and need to adjust the filling amount per wrapper (about 2 tablespoons). They will be crunchier and take a bit longer to fry.
How do I keep the spring rolls crispy after frying? Place them on a wire rack instead of paper towels, which can trap steam and make them soggy. Serve immediately, or keep warm in a 200°F (95°C) oven for up to 30 minutes.
What is the safe internal temperature for the duck? If using leftover duck, ensure it is reheated to 165°F (74°C) when cooking the spring rolls. Use a food thermometer to check the center of a roll before serving if you’re unsure.
Related
- The Smoking Cigar: A Savory Stuffed Bread Roll
- Spud Queen French Fries: Crispy Homemade Recipe
- Hua Lu Peking Duck Menu: Full Recipe Guide
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).