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Goose & Duck Egg Rolls Recipe
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Goose & Duck Egg Rolls Recipe

Crispy, savory goose and duck egg rolls made with wild game breast, fresh ginger, crunchy vegetables, and a golden, flaky wrapper. Perfect as an appetizer, snack, or main dish for wild game lovers!
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Servings: 6

Ingredients

  • 2 skinless goose breasts (or 4 duck breasts), roughly chopped
  • 2-3 green onions, finely chopped
  • 8 oz sliced water chestnuts
  • 8 oz bamboo shoots
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup Fresh cilantro (optional), chopped
  • 1 clove garlic, minced
  • 1 tbsp hoisin sauce
  • 1 tbsp low-sodium soy sauce
  • 1 tsp fresh ginger, minced
  • 1 tsp rice wine vinegar
  • 1 cup vegetable oil, for frying
  • 1 package egg roll wrappers
  • water (for sealing wrappers)

Instructions

  • Chop goose or duck breasts into 1-inch cubes. In a food processor, combine the meat, green onions, water chestnuts, bamboo shoots, red bell pepper, garlic, hoisin sauce, soy sauce, ginger, rice wine vinegar, and cilantro (if using). Pulse until finely chopped.
  • Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Place a few tablespoons of the filling near the bottom corner. Fold the bottom corner up over the filling, then fold the left and right corners toward the center and continue rolling tightly. Brush a little water on the final corner to seal.
  • Heat a large skillet or deep pan over medium heat and add vegetable oil.
  • When the oil is hot, carefully add 4–5 egg rolls at a time. Fry, turning occasionally, until golden brown on all sides.
  • Remove cooked egg rolls and drain on paper towels. Repeat until all egg rolls are fried.
  • Enjoy your crispy, savory goose and duck egg rolls immediately.

Notes

  • Texture Matters: Pulse the filling until finely chopped, but don’t over-process—leave some texture for a better bite.
  • Rolling Made Easy: Keep unused wrappers covered with a damp towel to prevent drying out while assembling.
  • Oil Temperature: Make sure the oil is hot enough before frying; too low and the egg rolls will be greasy, too high and they may brown too quickly.
  • Batch Frying: Fry 4–5 egg rolls at a time to maintain even cooking and oil temperature.
  • Baking Option: For a lighter version, brush egg rolls with oil and bake at 400°F for 15–20 minutes, turning halfway through.
  • Make-Ahead: Fill and roll the egg rolls ahead of time, cover, and refrigerate for up to 24 hours before frying.