Lychee & Duck Confit Spring Rolls with Hoisin Drizzle

Instructions

1. 1

   Shred the duck confit, discarding any excess fat. Finely dice the red onion, mince the fresh ginger, and chop the cilantro. Halve the jalapeño and remove seeds if desired, then mince. Drain and roughly chop the lychees.

   ~10 min
2. 2

   In a mixing bowl, combine the shredded duck confit, chopped lychees, diced red onion, minced ginger, chopped cilantro, minced jalapeño, and lime juice. Mix well.

   ~3 min
3. 3

   Lay a spring roll wrapper flat. Place a generous spoonful of the duck and lychee mixture onto the wrapper. Fold the sides inwards, then roll tightly from the bottom up. Repeat with the remaining wrappers and filling.

   ~10 min
4. 4

   Heat vegetable oil in a large skillet over medium-high heat. Carefully add the spring rolls, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy.

   ~10 min
5. 5

   Remove the spring rolls from the skillet with a slotted spoon and drain on paper towels.

   ~2 min
6. 6

   In a small bowl, whisk together the hoisin sauce and water until smooth. Drizzle over the spring rolls before serving.