Fusion Recipe: Peking Duck & Cranberry Spring Roll

 

This sophisticated Peking Duck & Cranberry Spring Roll recipe is a creative appetiser that elevates two holiday classics. It combines the rich, crispy texture of Chinese five-spice duck with a tart, festive cranberry sauce, wrapped and fried in a thin spring roll wrapper. This fusion offers a delightful blend of savoury, smoky, and sweet-and-sour flavours in a single, perfectly crispy bite. Serving these rolls with a spicy hoisin dipping sauce makes them an addictive and memorable starter for any Christmas party, instantly adding an exotic, gourmet flair to the American table.

Peking Duck & Cranberry Spring Rolls

Ingredients

Category	Ingredient	Quantity	Notes
For the Filling	Cooked Peking Duck (or Roast Duck)	1.5 cups	Shredded meat and crispy skin
	Fresh or Frozen Cranberries	1/2 cup
	Granulated Sugar	2 tablespoons
	Water	1 tablespoon
	Hoisin Sauce	2 tablespoons	Plus extra for dipping
	Green Onions (scallions)	1/2 cup	Julienned
	Cucumber	1/2 cup	Julienned, deseeded
For the Rolls	Spring Roll Wrappers	12-15 sheets	Standard size
	All-Purpose Flour & Water Paste	As needed	For sealing the rolls
	Vegetable Oil	For deep frying	Approx. 3-4 cups

Method & Instructions

Step 1: Prepare the Cranberry Sauce

1. In a small saucepan, combine the cranberries, granulated sugar, and water.
2. Bring to a simmer over medium heat, stirring occasionally, until the cranberries burst and the sauce slightly thickens (about 5-7 minutes).
3. Remove from heat and let the sauce cool completely. It should be thick and tart.

Step 2: Assemble the Filling

1. In a bowl, gently mix the shredded Peking duck, julienned green onions, and julienned cucumber.
2. Add the hoisin sauce and 2 tablespoons of the cooled cranberry sauce. Mix just enough to coat the ingredients evenly.

Step 3: Roll the Spring Rolls

1. Lay a spring roll wrapper flat on a clean, dry surface with one corner pointing towards you (diamond shape).
2. Place a small spoonful (about 2 tablespoons) of the filling mixture near the bottom corner of the wrapper.
3. Fold the bottom corner over the filling. Fold in the left and right corners to meet in the middle.
4. Roll the spring roll tightly upwards towards the final corner.
5. Brush the final corner with the flour-water paste to seal the roll completely.
6. Repeat until all filling is used.

Step 4: Fry and Serve

1. In a deep pan or wok, heat the vegetable oil to 175 degree C(350 degree F).
2. Carefully place 3-4 spring rolls into the hot oil (do not overcrowd the pan).
3. Fry for 3-4 minutes, turning once, until the rolls are evenly golden brown and crisp.
4. Remove the spring rolls with a slotted spoon and place them on a rack or plate lined with paper towels to drain excess oil.
5. Serve immediately while hot, with extra hoisin sauce and the remaining cranberry sauce for dipping.

Tips for Success

• Dry Filling: Ensure the cranberry sauce is cool and thick; a wet filling will make the rolls soggy and difficult to fry.
• Rolling Technique: Roll the wrappers as tightly as possible to prevent oil from seeping in and to ensure a very crisp finish.
• Duck Quality: Using authentic, five-spice-rubbed Peking duck or a good quality, pre-cooked roast duck is essential for the depth of flavour.
• Alternative Cooking: For a healthier option, you can brush the rolls lightly with oil and bake them in a 200 degree C (400 degree F) oven or air fryer until golden and crisp.