Hunt to Table: Ginger Javelina & Swiss Chard Egg Rolls

Javelina is more palatable then most people realize. Ultimately, when it comes to cooking I like to think of my favorite Peccary as just a very lean pork. On another note, who says egg rolls are just an appetizer? Adam and I paired these egg rolls with our homemade habanero mesquite bean dipping sauce and they were so good we gobbled all of them down between the two of us…and we’re not sorry. This recipe will feed 2 hungry wild game enthusiasts for dinner or if you are feeling generous, serve as an appetizer to share with friends and family.

Ingredients

  • Olive oil
  • ¾ pound of Javelina ham, deboned and chopped into small pieces
  • 1 clove minced garlic
  • 1 teaspoon of minced ginger
  • 1 cup cabbage, shredded
  • 1 cup swiss chard or any colorful garden green
  • 2 carrots, shredded
  • 2 green onions, chopped
  • 1 tablespoon soy
  • 1 tablespoon sesame oil
  • 2 carrots, shredded
  • 2 green onions, chopped
  • 1 tablespoon soy
  • 1 tablespoon sesame oil
  • 1 tablespoon fish sauce
  • Egg roll wrappers
  • 1 egg lightly beaten
  • 1 tablespoon fish sauce
  • Egg roll wrappers
  • 1 egg lightly beaten
  • Peanut oil for frying

Want an extra kick? Add a chopped jalapeño to your veggie mix and/or chili paste.

Method

  1. Add a tablespoon of olive oil to a cast iron skillet on medium-high heat. Add garlic, ginger and veggies. Saute 2-3 minutes, stirring to prevent garlic from burning.
  2. Add your wet ingredients- soy, sesame, and fish sauce. Stir to incorporate.
  3. Set veggies aside to cool. You can even put them in the fridge.
  4. In the meantime, salt and pepper your chopped Javelina meat.
  5.  Add another tablespoon of olive oil to the same cast iron pan. Add your javelina and brown on both sides.
  6. Once your javelina is browned you can add it to the same bowl as your veggies and mix. This is your egg roll filling.
  7. Beat an egg (we use duck eggs).
  8. Set up your egg roll making station with wrappers, beaten egg wash and filling.
  9. Add 1 heaping tablespoon of the filling to the egg roll wrapper and roll like a burrito. Before tucking in the ends, brush them with the egg mixture. This helps glue the wrapper together. Feel free to use as much of the egg wash as you need. As the egg rolls sit, the wash drys up and acts as a glue.
  10. In a cast iron pot, heat up your cooking oil.
  11. Once all of your egg rolls are assembled you can fry them until golden brown (about three minutes) in batches. Make sure to let them cool on a wire rack with paper towels underneath to catch the oil.
  12. Cut in half for presentation, or just enjoy! 
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