Duck Confit Spring Rolls


Preparation info

  • Makes


    rolls, enough for 6 hors d’oeuvre servings
    • Difficulty


Appears in

The Duck Cookbook

The Duck Cookbook

By James Peterson

Published 2003

  • About

Vietnamese cooks make two kinds of spring rolls—the kind described here, in which the ingredients are cooked ahead of time and then the spring roll is served cold—and the deep-fried variety. While Vietnamese spring rolls usually contain shrimp and pork, the same technique works marvelously for duck confit or the meat pulled off slow-roasted duck legs.

To make spring rolls, you’ll need rice paper, which is completely edible and comes in various sizes in thin translucent rounds. I use