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1
Place all of the measured ingredients in a small bowl, season with pepper, and stir to combine; set aside.
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2
Remove the skin from the duck legs and discard.
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3
Remove the meat, shred it into small pieces, and place in a large bowl (you should have about 3 cups).
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4
Discard the bones.
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5
Heat 1 tablespoon of the oil in a large frying pan over medium-high heat until shimmering.
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6
Add the mushrooms, season with salt and pepper, and cook, stirring rarely, until browned, about 5 minutes.
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7
Transfer to the bowl with the duck meat.
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8
Add 1 tablespoon of the oil to the pan and place over medium heat until shimmering.
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9
Add the carrot and onion, season with salt and pepper, and cook, stirring occasionally, until the onion has softened, about 8 minutes.
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10
Add the five-spice and cook, stirring occasionally, until fragrant, about 30 seconds.
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11
Add the carrot-onion mixture to the bowl with the meat and mushrooms.
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12
Add the water chestnuts and cilantro to the bowl and stir to combine.
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13
Taste and season the filling with additional salt and pepper as needed.
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14
Place a clean, damp kitchen towel on a work surface.
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15
Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water.
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16
Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds.
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17
Remove from the water and place on the towel.
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18
Working quickly, place 2 heaping tablespoons of the filling across the wrapper about 1 1/2 inches from the bottom and leaving about 1 inch of space on each side.
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19
Fold the bottom of the wrapper up and over the filling.
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20
Holding the whole thing firmly in place, fold the sides of the wrapper in.
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21
Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.
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22
Place on a baking sheet and cover loosely with plastic wrap.
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23
Repeat with the remaining wrappers and filling.
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24
Leave 3/4 inch between each spring roll so they dont stick together, and replace the water in the pan or dish with hot tap water as needed.
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25
Heat the remaining oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat until it reaches 350 degrees F on a deep-frying/candy thermometer.
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26
Set a wire rack over a baking sheet; set aside.
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27
When the oil is ready, add 3 of the spring rolls.
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28
Fry, moving the spring rolls with tongs as necessary to keep them from touching and sticking together, and turning occasionally until crispy (they will not turn golden brown), about 4 to 5 minutes.
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29
Using the tongs, transfer the spring rolls to the rack.
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30
Repeat with the remaining spring rolls.
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31
Let sit until cool enough to handle, about 5 minutes.
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32
Cut each spring roll in half on the bias and serve with the dipping sauce.
