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Dim Sum Egg Rolls with Five Spice duck

Dim Sum Egg Rolls with Five-Spice Duck

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizer
Cuisine Chinese
Servings 12 egg rolls

Equipment

  • A sharp chef’s knife and cutting board
  • A small mixing bowl for the marinade
  • 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

  • 1 lb duck breast skin on, boneless
  • 1 tbsp Chinese five-spice powder
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 clove garlic minced
  • 1 tsp grated fresh ginger

For the Filling

  • 1 cup Napa cabbage finely shredded
  • ½ cup carrots julienned
  • ½ cup shiitake mushrooms chopped
  • 2 green onions thinly sliced
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp cornstarch to bind the filling
  • Salt and pepper to taste

For Wrapping and Frying

  • 12 egg roll wrappers you can use the square kind typically found in Asian markets
  • 1 egg beaten (for sealing)
  • Neutral oil for deep frying like vegetable or peanut oil

Optional Garnishes and Sauces

  • Chili garlic sauce
  • Sweet soy drizzle
  • Homemade duck egg roll dipping sauce see below!

Egg Roll Sauce Recipe (Savory-Sweet Dipping Sauce)

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • ½ tsp honey
  • 1 tsp sesame oil
  • Pinch of chili flakes

Instructions
 

Marinate the Duck

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.