Duck Sping Rolls with Dipping Sauces

Prepare the fillings by arranging the cooked duck slices, steamed zucchini slices, steamed sweet potato slices, sage leaves, basil leaves, and cilantro leaves on a clean work surface.

Fill a shallow bowl with warm water. Dip one spring roll wrapper into the water for 2-3 seconds until it becomes pliable and slightly sticky.

Place the dampened wrapper on a clean work surface. Arrange one slice of duck, one slice of steamed zucchini, one slice of steamed sweet potato, and one leaf each of sage, basil, and cilantro in a horizontal line across the lower third of the wrapper, leaving space on the sides.

Fold the bottom edge of the wrapper over the filling, tucking it tightly, then fold in the left and right sides to form an envelope shape.

Roll the wrapper away from you firmly until sealed, creating a tight cylinder with the seam facing downward. Repeat steps 2-5 with the remaining ingredients to form 6 spring rolls.

Heat a shallow pan or wok with oil over medium-high heat until shimmering. Working in batches if needed, carefully place the spring rolls seam-side down in the hot oil.

Fry for 2-3 minutes on the first side until the wrapper turns golden brown and crispy.

Flip the spring rolls gently and fry the other side for another 2-3 minutes until evenly golden and crispy throughout.

Transfer the fried spring rolls to a plate lined with paper towels to absorb excess oil.

Allow the spring rolls to cool for 1-2 minutes before serving, which helps set the exterior and makes them easier to handle.

Arrange the duck spring rolls on a serving platter and serve hot with Thai dipping sauces of choice, such as sweet chili sauce, peanut sauce, or fish sauce-based dipping sauce.