A large skillet or wok for cooking the duck and filling
A paper towel-lined plate
A large, heavy-bottomed pot or deep fryer for frying
A slotted spoon or spider strainer
A pastry brush (optional, for applying the egg wash)
Tongs for safe handling during frying
Ingredients
For the Duck Marinade
1lbduck breastskin on, boneless
1tbspChinese five-spice powder
2tbspsoy sauce
1tbsphoisin sauce
1tspsesame oil
1tbspShaoxing wineor dry sherry
1clovegarlicminced
1tspgrated fresh ginger
For the Filling
1cupNapa cabbagefinely shredded
½cupcarrotsjulienned
½cupshiitake mushroomschopped
2green onionsthinly sliced
1tspsoy sauce
1tspsesame oil
1tspcornstarchto bind the filling
Salt and pepperto taste
For Wrapping and Frying
12egg roll wrappersyou can use the square kind typically found in Asian markets
1eggbeaten (for sealing)
Neutral oil for deep fryinglike vegetable or peanut oil
Optional Garnishes and Sauces
Chili garlic sauce
Sweet soy drizzle
Homemade duck egg roll dipping saucesee below!
Egg Roll Sauce Recipe (Savory-Sweet Dipping Sauce)
2tbspsoy sauce
1tbsprice vinegar
1tbsphoisin sauce
½tsphoney
1tspsesame oil
Pinchof chili flakes
Instructions
Marinate the Duck
Start by preparing your duck. Pat the breast dry with a paper towel and score the skin lightly in a crosshatch pattern. In a bowl, combine five-spice powder, soy sauce, hoisin, sesame oil, Shaoxing wine, garlic, and ginger. Rub this mixture generously over the duck breast, making sure it gets into the cuts. Cover and let it marinate in the fridge for at least 30 minutes (or up to overnight for deeper flavor).
Cook the Duck
Heat a skillet over medium heat and place the duck skin-side down. Let it render and crisp up for 6–8 minutes, then flip and cook the other side for 4–5 minutes until medium-rare. Remove, let rest, and then thinly slice or shred the duck meat.
Sauté the Filling
In the same pan, discard most of the duck fat, leaving about a tablespoon. Add cabbage, carrots, mushrooms, and green onions. Sauté for 3–4 minutes until softened but not soggy. Stir in the cooked duck, soy sauce, sesame oil, and cornstarch. Mix until everything is evenly coated and lightly thickened. Season with salt and pepper to taste. Let the mixture cool.
Assemble the Egg Rolls
Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of filling near the bottom corner. Fold the corner over the filling, then fold in the sides and roll tightly, sealing the top edge with egg wash. Repeat with the remaining wrappers and filling.
Fry the Egg Rolls
Heat oil in a deep pan to 350°F (175°C). Fry egg rolls in batches, 3–4 at a time, until golden brown and crispy—about 3–4 minutes each. Remove and drain on a paper towel-lined plate.
Serve and Enjoy
Serve hot with your homemade duck egg roll dipping sauce or other sauces of your choice. These also pair beautifully with plum sauce or a spicy mayo for an extra kick.