Cooking time

Duck Confit & Sesame Spring Rolls

  • Preparation : 50 minutes
  • Portions : 10 rolls
rouleaux printemps


  • 3 Brome Lake duck legs confit, shredded
  • 2 to 3 cups (½ to 2/3 lb.) soybean sprouts
  • 15 ml (1 tbsp) toasted sesame oil
  • 30 ml (2 tbsp) rice vinegar
  • Marinated sliced ginger
  • 1 package of 10 large rice sheets
  • 2 medium carrots, peeled and cut into thin sticks or julienned
  • Fresh coriander
  • 6 green onions, thinly sliced
  • Sesame seeds
  • Spring roll sauce (See Accompaniment)


  1. Place the soybean sprouts in a large bowl, then add the sesame oil and rice vinegar. Toss and set aside.

  2. Rehydrate the rice sheets one at a time according to the directions on the package, then place them on a damp cloth. Spread a row of soybean sprouts in the centre of each sheet, and top with the sliced ginger, carrot sticks, fresh coriander, green onions, shredded duck legs and sesame seeds. It is normal for the filling to extend past the edges of the rice sheets; not only is it easier, it also looks better. Roll the sheets as best as you can.

  3. Arrange the spring rolls on a large serving platter and serve immediately with small individual bowls of spring roll sauce. If you make the rolls in advance, keep tightly covered in the refrigerator for no more than 6 hours, as they dry out quickly.


Spring roll sauce

  • 125 ml (1/2 cup) sweet chilli sauce or Vietnamese nuoc-mâm
  • 30 ml (2 tbsp) rice vinegar
  • 30 ml (2 tbsp) fish sauce
  • 15 ml (1 tbsp) toasted sesame oil
  • 15 ml (1 tbsp) garlic chili sauce
  • 10 to 15 ml (2 to 3 tsp) toasted sesame seeds

Mix all ingredients thoroughly in an airtight container. Use immediately or cover and refrigerate. This sauce is ideal for dipping rolls or as a vinaigrette for Asian salads.

Recipe developed by Nicolas Vallée, professional chef

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