Elk & Chanterelle Mushroom Egg Rolls

Name: Elk & Chanterelle Mushroom Egg Rolls
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4-8
Cuisine: Asian
Ingredients: 1# JHBMCo. ground elk; 1 cup chanterelle (or other) mushroom, chopped; 1 cup carrot, grated; 1/2 cup celery, minced; 1 cup cabbage (green or Napa), shredded; 6 ea. garlic cloves, minced; 1 Tbsp fresh ginger, finely minced; 1 Tbsp soy sauce; 3 tsp. kosher salt; 2 tsp. ground black pepper; 2 tsp. vegetable oil; 1 tsp. sesame oil; 1ea. package of standard egg roll wrappers; oil to fry

Dec 21, 2021Jackson Hole Buffalo Meat Admin

Elk & Chanterelle Mushroom Egg Rolls

Rated 5.0 stars by 1 users

Cuisine

Asian

Author:

Jackson Hole Buffalo Meat Co

Servings

4-8

Prep Time

30 minutes

Cook Time

1 hour

We know wild chanterelle mushrooms may not be easily obtained in your area, so we recommend substituting fresh shiitake, oyster, or button mushrooms that can be found at most supermarkets!

Elk & Wild Chanterelle Mushroom Egg Rolls yield: 24

Image of Elk & Chanterelle Mushroom Egg Rolls

Ingredients

1# JHBMCo. ground elk
1 cup chanterelle (or other) mushroom, chopped
1 cup carrot, grated
1/2 cup celery, minced
1 cup cabbage (green or Napa), shredded
6 ea. garlic cloves, minced
1 Tbsp fresh ginger, finely minced
1 Tbsp soy sauce
3 tsp. kosher salt
2 tsp. ground black pepper
2 tsp. vegetable oil
1 tsp. sesame oil
1ea. package of standard egg roll wrappers
oil to fry

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Directions

Heat a large sauté pan over med/high heat and add 1 tsp. of vegetable oil, JHBMCo. ground elk, 2 tsp. salt and 1 tsp. black pepper.
Briefly cook, while breaking up the meat with a wooden spoon or heat proof spatula.
Transfer cooked meat to a colander to drain any juices.
Place drained elk meat in a mixing bowl and save colander to use again.
Place pan back on the heat and add 1 tsp. vegetable oil, sesame oil, garlic, ginger, mushrooms, cabbage, carrots, soy sauce and sauté until just softened. Approximately 3-4 minutes.
Transfer cooked mushroom and vegetable mix to the colander to drain and cool.
Transfer vegetables to the cooked, ground elk mixing bowl and mix together.
Separate wonton wrappers and fill with 2 Tbsp of the cooked elk mixture.
Fold and roll (see photos) and seal with water.
Layout the finished rolls on a lined sheet tray and loosely cover with a towel to keep from drying out.
*they can be frozen at this stage
Fill a heavy bottom pan, preferably cast iron or enameled Dutch oven, with 2-3” of oil (we like peanut or vegetable) and heat to 370F
Carefully(!) fry until golden, then transfer to a rack to drain.
Serve with your favorite dipping sauce and enjoy!