Ingredients
- 1 Cup Duck Fat
- 1 Roast Half Duck
- 2 cups napa cabbage, shredded
- 4 green onions, finely sliced
- 4 green onions, finely sliced
- 4 green onions, finely sliced
- 4 green onions, finely sliced
- 2 tsp. grated ginger
- 2 garlic cloves, minced
- 8-10 spring roll rappers
- 1 egg beaten
Direction
- Pre-heat oven to 375 degrees Fahrenheit. Bake Roast half duck in a shallow baking pan for 15-20 minutes.
- Shred and chop roast half duck into small pieces.
- In a large bowl, mix roast half duck, napa cabbage, green onions, hoisin sauce, soy sauce, sesame oil, ginger, and garlic until combined.
- Lay a spring roll wrapper out on a clean surface. In the bottom corner of the wrapper, place 2-3 tablespoons of filling, leaving space at the edge.
- Fold the bottom corner of the wrapper up over the filling. Fold the sides tightly in, then roll upward until spring roll is formed. Brush the top corner with egg to seal. Repeat for the remaining spring rolls.
- Heat duck fat in a deep skillet to medium heat. Fry the Peking duck spring rolls in duck fat for 3-5 minutes each in batches. Serve with a side of hoisin sauce.