Fine Dining At Home, Crispy Duck Spring Rolls With Shiitake & Rolly Sauce
Crispy Duck Spring Rolls are a refined take on the classic Asian-inspired starter, blending the tender richness of shredded duck with earthy shiitake mushrooms and a savory kick from Rolly Worcestershire sauce. Wrapped in thin pastry and fried to golden perfection, these spring rolls deliver bold flavors and a satisfying crunch in every bite. Whether served at a dinner party or enjoyed as a midweek treat, they’re sure to impress both guests and food lovers alike.
Ingredients
(Makes 10–12 rolls)
- 2 cups cooked, shredded duck meat (preferably roasted)
- 1 cup thinly sliced shiitake mushrooms
- 1 tablespoon vegetable oil
- 2 teaspoons finely chopped garlic
- 1 small carrot, julienned
- 2 tablespoons finely chopped spring onions
- 2 tablespoons Rolly Worcestershire sauce
- Salt and pepper, to taste
- 10–12 spring roll wrappers
- 1 tablespoon all-purpose flour (for sealing paste)
- 2 tablespoons water (to mix with flour)
- Oil for deep frying
Method of Preparation
Begin by heating the vegetable oil in a frying pan over medium heat. Add the finely chopped garlic and sauté for about 30 seconds until fragrant. Stir in the sliced shiitake mushrooms and cook for 3–4 minutes until soft and lightly browned. Next, add the shredded duck meat, julienned carrot, and spring onions. Pour in the Rolly Worcestershire sauce, season with salt and pepper, and stir well to combine. Cook for another 2–3 minutes until the mixture is heated through and slightly caramelized. Remove from heat and allow the filling to cool slightly.
To prepare the rolls, lay out one spring roll wrapper on a flat surface with a corner facing you. Place about 1–2 tablespoons of the cooled filling near the bottom corner. Fold the corner over the filling, roll tightly halfway, then fold in the sides and continue rolling. Seal the edge using a paste made by mixing the flour and water into a smooth glue-like consistency. Repeat with remaining wrappers and filling. Heat oil in a deep frying pan or wok to 180°C (350°F). Carefully lower the rolls in batches and fry for 3–4 minutes each, turning occasionally, until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
Garnishment and Serving
Arrange the crispy duck spring rolls on a platter and garnish with finely chopped spring onions, coriander leaves, or sesame seeds. Serve hot with a trio of dipping sauces—soy sauce, hoisin sauce, and a small bowl of Rolly Worcestershire sauce for added depth. For a spicy finish, a drizzle of sweet chili sauce or sriracha can be added just before serving.
Accompaniment Drink
To complement the rich, savory profile of the duck and mushrooms, pair the spring rolls with a chilled dry Riesling or a lightly oaked Chardonnay. Both wines offer bright acidity that cuts through the richness and enhances the umami flavors. For a non-alcoholic pairing, a glass of sparkling ginger lemonade or iced jasmine tea adds a refreshing, palate-cleansing contrast.
RECIPE COURTESY OF SAROVA PANAFRIC HOTEL, NAIROBI
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