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how to fold egg rolls

Duck Egg Rolls

These duck egg rolls are super savory, crunchy umami bombs with succulent roast duck, diced mushrooms, and tons of aromatics.
5 from 9 votes
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Prep Time: 25 minutes
Cook Time: 45 minutes
Inactive time: 3 hours 30 minutes
Total Time: 4 hours 40 minutes
Servings: 12 egg rolls
Calories: 145kcal



Roast duck:

  • 4–5 pound duck; giblets, neck, and feet reserved for another use
  • 2 clementines, quartered, optional
  • 2 small shallots, peeled and quartered, optional
  • Salt and pepper


  • 1 tablespoon sesame oil
  • 8 ounces shiitake mushrooms, stems discarded and caps small-diced
  • 1 shallot, peeled and minced
  • 2- inch piece of ginger, peeled and minced
  • 5 cloves garlic, peeled and minced
  • 2 scallions, trimmed and minced
  • 1–2 Thai chili peppers, trimmed and minced
  • 1–2 tablespoons hoisin sauce
  • 2 teaspoons sweet chili sauce or teriyaki sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon Chinese Five Spice, plus more to taste
  • ¼ teaspoon white pepper
  • Salt, if needed

Egg rolls:

  • Vegetable oil
  • 10–12 egg roll wrappers
  • Thinly sliced scallions


Prepare the duck:

  • Preheat the oven to 350ºF.
  • Line a roasting pan with foil. Place a raised rack in the pan and set aside.
  • Pat the duck dry and season it all over with salt and pepper.
  • Stuff the cavity with quartered clementines and shallots. Using kitchen twine, tie the legs together.

Roast the duck:

  • Place the duck on top of the raised rack and transfer it to the oven for 2 hours.
  • Remove the duck from the oven. Using a sharp knife, create a few shallow slits in the skin across the breast and around the thighs. This will allow the fat to fully render. Be careful not to cut the meat too much. You just need 6–8 slits all over the duck, particularly around the fatty area of the legs and breasts.
  • Return the duck to the oven for 1 hour.
  • Remove the duck from the oven and let cool as you prepare the filling.

Cook the filling:

  • Heat 1 tablespoon of sesame oil in a skillet over medium heat. Add the mushrooms, minced shallot, ginger, garlic, scallions, and minced Thai chili peppers. Cook for 6–7 minutes, turning occasionally until the mushrooms are golden brown. Turn off the heat and transfer to a large bowl.

Prepare the filling:

  • To the bowl of aromatics, add the hoisin sauce, sweet chili sauce, soy sauce, Chinese Five Spice, and white pepper. Toss to combine. Set aside.

Shred the duck:

  • Once the duck is cool enough to handle, pick the meat from the bones. Avoid any meat that feels very sinewy. You can keep as much of the skin as you like for the egg rolls, particularly the skin around the breasts, thighs, and legs. I discard the skin on the back of the duck. Reserve the carcass for stock, if you like.
  • Place the meat and skin on a cutting board and finely dice. Transfer to the bowl of aromatics and toss to combine. Taste and adjust the seasonings to your preference. Your filling is finished, and you're ready to fold the egg rolls!*

Heat the oil:

  • Heat 2 inches of oil in a wide pot until it reaches 325ºF.

Fold the egg rolls:

  • First, get a small bowl of water and place it on your workstation.
  • Place the egg roll wrapper on a plate and rotate it so that it’s a diamond.
  • Place two tablespoons or so of filling in the middle of the egg roll.
  • Lift up the bottom corner of the diamond (the corner closest to you) and fold it over the filling. Use your fingers to pinch the wrapper over the filling tightly.
  • Fold the left and right corners over the filling. The wrapper will look like an envelope now.
  • Roll the mixture toward the top corner one rotation. You should have a small triangle sticking out at the top.
  • Dip your fingers into the water and wet the edges of the remaining corner (imagine you’re sealing an envelope!). Roll the filling one more rotation to seal the egg roll. Dip your fingers back into the water and brush the corner once more to completely seal the egg roll.
  • Continue on until all the egg rolls are rolled.**

Fry the egg rolls:

  • Once the oil is hot, begin frying the egg rolls in batches for 2–4 minutes or until the wrapper is golden brown and crispy. Transfer to a paper towel-lined plate.

To serve:

  • Place the egg rolls on a serving platter with thinly sliced scallions. Serve with your favorite dipping sauce. Enjoy!


*You can make the filling with the duck up to 2 days in advance.
**If you don’t think you can eat all of them in one setting, place as many egg rolls as you’d like to freeze on a baking sheet. Transfer to the freezer for 4 hours. Remove from the freezer and place in a freezer bag. Return to the freezer. They will keep for up to 6 months and can be baked, deep-fried, or air-fried whenever you want them!


Calories: 145kcal | Carbohydrates: 9g | Protein: 16g | Fat: 5g | Sodium: 263mg | Fiber: 1g | Sugar: 1g | Vitamin C: 5mg
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