Makes: 20 egg rolls
Ingredients:
2½ pounds ground nutria
1/2 pound ground wild boar
1/2 pound crawfish tails, chopped fine
1/2 cup water chestnuts, chopped
1/2 pound shiitake mushrooms, chopped
1/4 cup sliced green onions
1½ tablespoons Thai-style seasoning
20 egg roll wrappers
1 egg, beaten
Peanut oil for deep-frying
Procedure:
1. In a large bowl, mix the nutria, wild boar, crawfish, water chestnuts, mushrooms, onions, and Thai
seasoning. Brown the mixture in a heavy skillet over medium-high heat.
2. Remove from the heat, drain, and cool.
3. Place 2 ounces of the mixture in each egg roll wrapper. Follow directions on the wrapper package for
rolling and sealing the egg rolls.
4. Pour 3 inches of oil into a heavy, deep saucepan. Heat the oil to 350°. Fry the egg rolls until golden brown
5. Place three egg rolls in another wrapper and brush the edges of the wrapper with the beaten egg. Fold the edges over to create a bundle. Repeat until you have used up all the egg rolls. Fry the bundles until golden brown.
6. Slice open each bundle across the top on the bias. Place the egg rolls upright on a plate and serve with a sweet and spicy sauce.
Restaurant: Prejeans Restaurant, 3480 NE Evangeline Thruway Lafayette, Louisiana
Recipe Type: Authentic
Submitted By: Prejeans RestaurantRecipe Type: Authentic
Recipe Author: Prejeans Restaurant
Chef's Background:
Original Photograph By: Prejeans Restaurant/joeroman.com
Photograph Retouched By: Recipe Spy
Source: http://www.joeroman.com/wordpress/wp-content/uploads/2011/01/roman.bonappetit2.pdf