Elk & Chanterelle Mushroom Egg Rolls
4-8
30 minutes
1 hours
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
Elk & Wild Chanterelle Mushroom Egg Rolls yield: 24
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!
