Duck Spring Rolls With Dipping Sauces Recipe

Name: Duck Spring Rolls With Dipping Sauces
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 1 or more
Ingredients: Spring Roll Wrappers; Sage Leaves; Basil Leaves; Cilantro Leaves; Zucchini; Sweet Potatoes; Cooked Duck; Balsamic Vinegar; 1 cup chopped rhubarb; ½ cup cherry preserves; Orange Zest; Scallion; Water; ½ cup peanut butter (smooth or crunchy); ¼ cup soy sauce; 1 tablespoon sesame oil; Chili Pepper Flakes; Thai Peppers

Experience a delightful twist on Vietnamese fresh spring rolls! These vibrant, self-contained salads are packed with crisp raw veggies, fragrant fresh herbs, succulent duck, and your choice of shrimp, pork, or fried tofu. Each roll is a delicious explosion of flavors and textures, wrapped in soft, chewy rice paper. Enjoy these refreshing spring rolls as a light summer meal, elegant hors d'oeuvre, or fun group activity. This recipe uses unique ingredients for a truly special experience. Served with two contrasting, yet complementary dipping sauces that perfectly elevate the duck, these rolls are a must-try! Easily doubled for a crowd.

Prep Time 20 mins

Cook Time 15 mins

Calories 126.8 kcal

Protein 5g

Rating 3.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Duck Spring Rolls With Dipping Sauces

Spring Roll Wrappers
Sage Leaves
Basil Leaves
Cilantro Leaves
Zucchini
Sweet Potatoes
Cooked Duck
Balsamic Vinegar
1 cup chopped rhubarb
½ cup cherry preserves
Orange Zest
Scallion
Water
½ cup peanut butter (smooth or crunchy)
¼ cup soy sauce
1 tablespoon sesame oil
Chili Pepper Flakes
Thai Peppers

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How to Make Duck Spring Rolls With Dipping Sauces

**Prepare the Rhubarb Cherry Sauce:** In a saucepan, combine 1 cup chopped rhubarb, ½ cup cherry preserves, ¼ cup water, and 1 tablespoon lemon juice. Simmer over medium heat for 5-7 minutes, or until rhubarb is tender.
**Blend the Sauce:** Use an immersion blender or carefully transfer the mixture to a regular blender and blend until completely smooth.
**Garnish and Set Aside:** Pour the sauce into a small bowl and garnish with 1 tablespoon chopped scallions. Set aside.
**Prepare the Peanut Sauce:** In a microwave-safe bowl, whisk together ½ cup peanut butter, ¼ cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon sesame oil, and 2 tablespoons water. Microwave for 30 seconds, or until well combined and smooth. Stir well.
**Garnish and Set Aside:** Pour the peanut sauce into a small bowl and garnish with 1 tablespoon chopped red bell peppers. Set aside.
**Prepare the Spring Rolls:** Fill a large bowl with room-temperature water. Dip each rice paper round in the water for a few seconds until softened. Lay flat on a clean work surface.
**Assemble the Rolls:** Arrange 2 tablespoons cooked duck, 1 tablespoon rice vermicelli (or bean thread noodles), your choice of cooked shrimp, pork, or tofu (approximately 2 tablespoons total), and an assortment of fresh herbs (mint, cilantro, basil - about 1/4 cup total) and shredded lettuce and julienned carrots (about 1/4 cup total) on the center of each rice paper round.
**Roll the Spring Rolls:** Fold the sides inward, then tightly roll from the bottom up, like an egg roll.
**Slice and Serve:** Slice each spring roll in half diagonally. Arrange the spring rolls cut-side up on a platter, and serve immediately with both dipping sauces.