Fiery Lychee & Duck Fat Spring Rolls

Instructions

1. 1

   Drain lychees if using canned. Finely dice the red onion and jalapeño pepper (remove seeds for less heat). Grate the fresh ginger.

   ~10 min
2. 2

   Melt duck fat in a frying pan over medium heat. Add diced red onion and sauté until softened, about 5 minutes.

   ~5 min
3. 3

   Add grated ginger and diced jalapeño to the pan. Cook for another 2 minutes until fragrant.

   ~2 min
4. 4

   Add the lychees, sugar, and salt to the pan. Stir well and cook for 5-7 minutes, allowing the lychees to soften and release their juices, creating a slightly syrupy consistency. Remove from heat and let cool slightly.

   ~7 min
5. 5

   Lay out a spring roll wrapper on a clean surface. Place a portion of the lychee mixture near one corner. Fold the sides over the filling, then roll tightly from the bottom up. Moisten the edge with a little water to seal.

   ~15 min
6. 6

   Repeat for all spring roll wrappers and filling.

7. 7

   Heat vegetable oil in a large pot or deep fryer over medium-high heat (around 175°C / 350°F).

   ~10 min
8. 8

   Carefully fry the spring rolls in batches for 3-4 minutes, or until golden brown and crispy. Do not overcrowd the pot.

   ~4 min
9. 9

   Remove spring rolls with a slotted spoon and place on paper towels to drain excess oil.

   ~2 min
10. 10

    Serve hot, garnished with fresh cilantro and a drizzle of lime juice.

    ~1 min