Lychee & Ginger Glazed Duck Spring Rolls

Instructions

1. 1

   In a medium saucepan, combine the chopped lychees, grated ginger, diced red onion, lime juice, soy sauce, and sugar. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally, until slightly thickened.

   ~5 min
2. 2

   In a large bowl, combine the shredded duck meat, the lychee glaze, and chopped cilantro. Mix well to ensure the duck is evenly coated.

   ~2 min
3. 3

   Lay a spring roll wrapper flat on a clean surface. Place about 2-3 tablespoons of the duck mixture near one corner of the wrapper.

4. 4

   Fold the corner closest to you over the filling. Fold in the side corners, then roll tightly towards the opposite corner. Moisten the final corner with a little water to seal the roll.

   ~1 min
5. 5

   Repeat with the remaining wrappers and filling.

   ~5 min
6. 6

   Heat vegetable oil in a frying pan or wok over medium-high heat to about 350°F (175°C). Carefully add 3-4 spring rolls at a time, ensuring not to overcrowd the pan.

   ~10 min
7. 7

   Fry for 3-4 minutes per side, or until golden brown and crispy. Remove with tongs and place on a wire rack lined with paper towels to drain.

   ~8 min
8. 8

   Serve immediately.