Egg Rolls Gone Wild

Egg rolls can be labor intensive but it is a labor of love and it is worth it. The end result is a perfect testimony to the symphonic harmony of fresh vegetables and fowl all rolled into one simple finger food.You can use duck, pheasant, grouse, chicken, or others. Or you can use ground beef, pork or venison or any combination thereof.

You can shortcut the the hand and knife work by using a food processor.

You can serve them with a half dozen or more asian style sauces that you can buy ready made or you can make your own. I served mine with a sweet and sour sauce using balsamic vinegar, garlic, ginger and orange marmalade, as well as with a Chinese hot mustard involving only Tabasco sauce stirred into cheap yellow mustard.

Ingredients:
3 c shredded cabbage
1 c finely chopped celery
1 c grated carrot
1 c grated mushrooms of your choice
1 c finely julienned red and green sweet peppers
3/4 c julienned green onions
1 1/2 c already cooked julienned fowl, wild or domestic
1 large clove minced garlic
1 tsp powdered ginger or 1 tbls fresh grated ginger
soy sauce to taste
1 egg and 1/4 c water stirred for eggwash
8 egg roll skins
1 1/2 to 3 c veg oil depending on the size of your pan, to deep fry egg rolls
Method:
1) Chop, shred, julienne, mince all ingredients as appropriate. Preheat a large frying pan with enough oil to just cover the bottom to med heat, add vegetables and cook over med heat, stirring occasionally till vegetables are tender - about 10 minutes.

2) Add garlic, ginger and meat to pan and cook and toss until hot - a minute or 2.
3)Empty ingredients from pan into a strainer and let drain a couple of minutes.
4)Place ingredients into a large flat bowl and add soy sauce to taste, stir and let cool till just warm.

5) Place an egg roll skin on counter top like like a diamond shape - as on a compass N would be the top corner, S the bottom corner pointing at your stomach, right and left corners would be E and W. With a brush or your finger put egg wash around the edges of the skin. Add 2 tablespoons of filling mixture on the bottom half of the skin and fold S over the filling, then E and W and roll it up to cover N.Place on a dry dish towel and continue rolling others.
6) Fry 2 or 3 at a time in med(325 degrees - one number less than med on my electric burner) hot oil until golden brown - 2 or 3 min per side. You need only enough oil for the egg rolls to float. The smaller the pan, the less oil you will need. I used a 1 1/2 inch deep by 8 inches diameter pan and 1 1/2 c oil. You only need to turn them over once. When they are golden on both sides remove from pan with tongs and drain on paper towels.

7) Serve with various sauces.