Ingredients

For the dipping sauce:

• 3 tablespoons hoisin sauce
• 3 tablespoons plum sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon soy sauce
• Freshly ground black pepper

For the spring rolls:

• 2 duck confit legs (about 14 ounces)
• 2 quarts vegetable oil
• 4 ounces cremini mushrooms, stems trimmed and thinly sliced
• Kosher salt
• Freshly ground black pepper
• 1 medium carrot, peeled and cut into matchsticks (about 1 cup)
• 1/2 medium yellow onion, thinly sliced (about 1 cup)
• 1/4 teaspoon five-spice powder
• 1/2 cup sliced water chestnuts, thinly sliced into matchsticks (about 2 1/2 ounces)
• 2 tablespoons finely chopped fresh cilantro
• 20 (8-1/2-inch) round rice paper wrappers

Description

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