Squirrel egg rolls


Jeff Williams

Arkansas Game and Fish Commission

1 pound diced or ground squirrel

1 teaspoon ground ginger

1 teaspoon garlic powder

2 cups shredded cabbage

2 ounces shredded carrots

8 (7-inch) egg roll wrappers

2 tablespoons flour

2 tablespoons water

1 quart peanut oil

2 tablespoons sesame seeds (optional)

Season squirrel with ginger and garlic; mix thoroughly. Brown in a skillet; set aside.

Heat peanut oil in another skillet or heavy sauce pan to 375 degrees. While oil is heating, combine flour and water to form a paste. Combine cabbage, carrots and squirrel in another bowl.

With one corner of egg roll facing you, place about a third of a cup of cabbage, carrot and squirrel mixture in middle of egg roll. Fold corner facing you over filing. Brush flour and water paste on other three corners. Fold over corners on ends of filling toward middle of egg roll and tighten. Roll egg roll and filling toward last corner and seal. Practice makes perfect; refer to instructions on egg roll package for further direction.

Fry egg rolls in oil, turning as they turn golden brown. Drain on paper towels and top with sesame seeds if desired.

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