Duck Spring Rolls with Peanut and Plum Sauce

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Are these Duck Spring Rolls traditional dim sum? I think not. Do I need to work on my spring roll folding techniques? You bet. But does it taste good? Yep. Duck and peanut sauce are wrapped up tight with a bright plum sauce in baked spring rolls with a subtle peanut butter and jelly twist.

Dim Sum and Then Some

rows of baked Duck Spring Rolls laid out on a parchment covered baking sheet

I created these Duck Spring Rolls for an Instagram dim sum party (#dimsumandthensome). I thought it would be a great chance to learn how to make dumplings or buns. But I got super distracted with the fires and spent most of my time on Facebook or the Cal Fire website.

baked Duck Spring Rolls laid out on a parchment covered baking sheet with a spoon and peanut and plum sauce splattered everywhere

Chinese cooking is the most intimidating for me. And I love dim sum but I always go with a big group of friends. My friends that speak Chinese are the ones that order and I just eat what’s in front of me. I’ve gone enough times though to know that I’ve never seen spring rolls on dim sum menus.

baked Duck Spring Rolls laid out on a parchment covered baking sheet with a spoon and peanut and plum sauce splattered everywhere

However, I felt it was a good fit for someone who doesn’t have a lot of technical Chinese cooking knowledge. It’s also easily adaptable to different cultural influences and preferences. I think they also still fit into that general category of simple snacks that can accompany tea.

baked Duck Spring Rolls laid out on parchment covered baking sheet with peanut and plum sauce splattered everywhere

Check out this Serious Eats Guide to Dim Sum for a crash course in the basics or this article from Dim Sum Central.

Peanut Butter and Jelly Inspired

My impression of dim sum is comfort food that is hearty and filling. It’s familiar food that’s made special by who you eat with it, where you eat it, or how it’s made. So this is a flavor mash-up of the food my Chinese and Asian friends introduced me to and the familiar staple I grew up with, peanut butter and jelly.

Baked Duck Spring Rolls laid out around two plates with a peanut sauce and a plum sauce on them.

The peanut butter flavor is very slight. Both duck and peanut butter are extremely fatty, so while they don’t completely cancel each other out, the crazy of the peanut butter is mellowed out.

Duck is often cooked with fruit or bright elements that provide a punch. That’s where the “jelly” part comes in. The plum sauce is sweet and tart but has savory components from some garlic and hoisin sauce.

baked Duck Spring Roll dipped in plum sauce on a plate

Duck Spring Rolls with Peanut and Plum Sauce

You usually want to keep the ingredients that go into spring rolls as dry as possible. I was afraid the sauces would cause soggy spring rolls, but they manage to stay crispy. Instead of frying the spring rolls, I chose to bake them because it’s easier.

hand holding a Duck Spring Roll

I did experience leakage. Now I know I should have folded the corner up, then rolled it over once, and THEN fold the edges toward the center. It also helps to run a finger over the wrapper when you fold in the sides to “iron” out the air pockets between the folds.

You can serve both the leftover peanut sauce and the plum sauce as dipping sauces but the plum is the star, elevating the flavors in the spring rolls and balancing out the fat.

hand holding a Duck Spring Roll dipped in Plum Sauce

These Duck Spring Rolls with Peanut and Plum Sauce are what I’m bringing to the dim sum party. Hop on over to my Instagram post for a list of all the other people participating or search for the hashtag #dimsumandthensome.

5 from 1 vote

Duck Spring Rolls with Peanut and Plum Sauce

Duck and peanut sauce are wrapped up tight with a bright plum sauce in baked Chinese spring rolls for a subtle peanut butter and jelly twist. 
Servings 17 to 20 spring rolls
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins

Ingredients

Plum Sauce

  • 5 plums, pitted and chopped (about 5 cups)
  • 1/2 tablespoon ginger, grated
  • 1 teaspoon garlic, pressed
  • 1/2 cup honey + 1 tablespoon, separated
  • 3 tablespoons rice vinegar + 1 tablespoon, separated
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon hoisin sauce

Peanut Sauce

  • 1 cup full fat coconut milk
  • 1/2 cup natural peanut butter
  • 2 teaspoons Thai red curry paste
  • 2 teaspoons coconut sugar
  • 1/2 teaspoon Morton Kosher Salt
  • 1/2 teaspoon fish sauce

Filling

  • 2 boneless duck breasts 15 ounces
  • 1/4 teaspoon Chinese five-spice powder
  • 1/2 teaspoon Morton Kosher Salt
  • black pepper
  • 1 tablespoon cilantro, diced
  • 3 tablespoons Peanut Sauce
  • spring roll wrappers
  • vegetable oil

Instructions

Plum Sauce (5 minutes prep + 30 minutes cook time)

  • Combine all the ingredients in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low. Simmer for 15 to 30 minutes or until the plums are completely cooked. 
  • Pour into a food processor or blender and mix until smooth. 
  • Taste and add the remaining 1 tablespoon honey and rice wine vinegar. Let the sauce come to room temperature before storing in an airtight container in the fridge. 

Peanut Sauce (5 minutes prep)

  • Combine all the ingredients in a food processor or blender and blend until smooth. If you make the sauce ahead of time, it will solidify in the fridge. Leave it out at room temperature for about 30 minutes before using.

Filling (20 minutes prep + 20 minutes cook time)

  • Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. 
  • Defrost the package of spring roll shells at room temperature for 30 minutes. 
  • Take the skin off the duck breasts. Cut the breasts into smaller pieces and add to a food processor. Cut one of the breast skins in half and add it to the food processor. Pulse until well combined. Add Chinese five-spice powder, salt, and black pepper and pulse again until combined. 
  • Heat a skillet over medium heat. Add the ground duck and cook until browned, about 2 to 3 minutes. 
  • Transfer to a plate with a paper towel to absorb the excess juices. Add the duck to a bowl and mix in the cilantro and Peanut Sauce.
  • Set up your spring roll wrapping station. Open the package of spring rolls, take them out, and keep a damp cloth or paper towel over them as you wrap. 
  • Take a spring roll wrap and place it on a flat surface with one of the corners facing you (so it looks like a diamond). Brush with a thin layer of vegetable oil. 
  • On the lower third of the wrapper, spread a thin layer of the Plum Sauce. Place a tablespoon of duck meat on top of the sauce and then drizzle a little bit of the Peanut Sauce on top. 
  • Pull the bottom corner up and over, covering the filling. Roll it over once and then fold the two sides into the center. Tightly roll it up. 
  • Place the spring rolls seam side down on the lined baking sheet. Bake for 9 minutes on one side, flip, and then bake for another 9 to 10 minutes. Serve with the Peanut and Plum Sauces on the side.
Author: Megan Wells
Course: Sides and Snacks

Duck and peanut sauce are wrapped up tight with a bright plum sauce in baked Chinese spring rolls for a subtle peanut butter and jelly twist. | #dimsum #appetizer #side #snack | www.megiswell.com

Duck and peanut sauce are wrapped up tight with a bright plum sauce in baked Chinese spring rolls for a subtle peanut butter and jelly twist. | #dimsum #appetizer #side #snack | www.megiswell.com

Duck and peanut sauce are wrapped up tight with a bright plum sauce in baked Chinese spring rolls for a subtle peanut butter and jelly twist. | #dimsum #appetizer #side #snack | www.megiswell.com</div/

Join the Conversation

  1. 5 stars
    Definitely support the ‘dim sum and then some’ description, true to classic Chinese technique or not! Cannot think of a better and more fun way to describe these duck treats. Duck meat is so rich and pairs so well with fall beers that I am going to have to get duck breast and try out your recipe asap. So impressed by your from scratch plum sauce. I bet it tastes great!

    1. Isn’t that hashtag the best?! I want to start cooking with duck more often, I think its’ richness is so perfect for fall and winter.

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