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1
For the Duck Rolls:
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2
Cook the rice in well-salted water, according to package directions. Set aside in a small bowl. While rice is cooking, remove duck leg confit from the bones, discard any skin, then cut larger pieces of meat into smaller slices; set aside.
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3
On a clean, dry work surface, place one wrapper with one corner facing you. Keep remaining wrappers from drying out by covering them with a barely damp paper towel.
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4
Spread 1 1/2 tablespoons hummus horizontally about 2 1/2 to 3 inches from the corner closest to you. Spread about 2 tablespoons rice on top of the hummus, then a teaspoon of carrots, and a lesser amount of the cranberries and green onion. Finish with a few pieces of duck.
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5
Pick up the corner and bring it tightly against the ingredients, shaping it into a cylinder while leaving the left and right corners free. Roll cylinder about 1/2 turn away from you before snugly folding in the sides. Continue rolling, then dampen the open edges with water to seal.
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6
The rolls can be assembled several hours ahead, dusted with cornstarch, then kept in a single layer covered with plastic wrap.
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In a deep pan or wok, heat about 1/2 inch of oil to 350u00b0-375u00b0. Gently slide a few rolls into the oil and cook for 2-2 1/2 minutes, turning as needed to evenly brown. Allow plenty of room for rolls to cook, which will also help keep the oil temperature from dropping too much.
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8
Drain on paper towel-lined baking sheet. Keep warm in a 250u00b0 oven if needed, while you finish cooking the rest of the rolls. Cut each roll into 2 or 3 pieces and serve with Pomegranate Dipping Sauce on the side.
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10
For the Pomegranate Dipping Sauce:
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Whisk ingredients together in a small bowl. Sauce can be made ahead and refrigerated. Bring to room temperature before serving.
