Nebraskaland

16 Nebraskaland • April 2023 Crispy fried egg rolls filled with ground venison, morel mushrooms and melted cheese. JENNY NGUYEN-WHEATLEY, NEBRASKALAND By Jenny Nguyen-Wheatley MORELS AND VENISON EGG ROLLS This is a versatile recipe. You can use just about any kind of meat. I used ground venison, but shaved or thinly sliced meat would work, too. If you like, substitute the shredded carrot and cabbage with finely chopped green pepper to the sauté for a more Philly cheesesteak-like vibe Aside from mozzarella, melty cheeses such as provolone, fontina and Gruyere are delicious. American and provolone cheeses are classic choices. Servings: 4-6 (about 15 eggrolls) Prep Time: 30 minutes Cooking Time: 30 minutes Ingredients: • 1 pound of ground venison • 2 tablespoons of olive oil • 6 green onions, all parts chopped • 2 tablespoons of Worcestershire sauce • Salt and pepper, to taste • Handful of morel mushrooms, finely chopped • Handful of coleslaw salad mix/ mixture of shredded cabbage and carrot • 4 cups of shredded mozzarella cheese • 3 cups of ketchup • 2 tablespoons of powdered mustard • Half cup of brown sugar • Tabasco sauce to taste • 1 package of egg roll wrappers • Frying oil 1. Heat olive oil in a large skillet over medium-high heat. When oil begins to shimmer, add venison and brown, breaking up the meat with wooden spoon. Then add chopped green onion, chopped mushrooms and coleslaw mix. Sauté until cabbage and carrot have wilted. Mix in Worcestershire sauce, salt and pepper to taste. If there's a lot of moisture from the meat, cook longer to reduce. You want this meat mixture to be fairly dry. Set aside to cool completely. Once cool, mix in shredded mozzarella cheese. 2. Meanwhile, make the dipping sauce by combining ketchup, powdered mustard, brown sugar and Tabasco sauce. Set aside until ready to serve. 3. Pour water into a small bowl. Assemble egg rolls: lay an egg roll wrap in front of you on a dry, clean surface so that it looks like a diamond with one corner pointing toward you. Place a moderate amount of the meat and cheese mixture along the middle of the wrap and then tightly fold the bottom corner over the filling. With your fingers, wet the two corners to the left and right with the water and fold those over. Wet the top corner and roll neatly to seal. Repeat with the rest of the egg rolls. Set aside and cover with a tea towel. (Keep the rest of the unused wrappers covered with a tea towel or plastic wrap while you work to prevent them from drying out.) 4. Heat frying oil to 325-350 degrees Fahrenheit. Fry egg rolls seam-side down first until golden brown and then turn over to brown the other side. Drain before serving and keep warm. Fry in batches — do not overcrowd the pan. Serve with the dipping sauce. Egg rolls will be hot! IN THE FIELD

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