Dove meals can become “same old, same old” for me. I am a dove popper zealot through and through. It is really the only way I prepare dove. So, when someone suggested I try something different, I first laughed in their face and said: “I don’t need something different. The dove popper is perfection. What I need is more dove poppers!” Then I started to think maybe I should quit being so stubborn and broaden my horizons. So, in attempt to grow as an eater of dove, a lover of the dove popper, and a human being in general, I gave dove egg rolls a try.
The dove egg roll is a nice twist for using the meat because it doesn’t try and hide the flavor of the dove. As I said with the popper, the bacon masks some of the flavors that make dove taste like...well,
dove. With the egg roll, there is no added fat to try and prop up the dove. The dove gets to mingle with cabbage and carrot flavors, but it still will taste very much true to the taste of just dove.
After reading about how to make an egg roll, dove egg rolls suddenly sounded like a brilliant idea. They sounded quick, fairly simple, and a very good template for using dove meat. Dove can be a difficult meat for some people. It is a very dark and lean meat, which means it can have a very overpowering and intense flavor. This is why the dove popper is my go to meal, the bacon adds fat to the dove and cuts down on the richness of the meat.
The egg roll is a popular Chinese American appetizer. Contrary to what the name implies, egg rolls usually do not contain egg. They instead are filled with a shredded cabbage mixture that can contain a variety of other ingredients and flavors. They are deep fried (insert drool here) and typically dipped in a sweet plum sauce, hot mustard, or other condiment (wipe drool here).
The Dove Egg Roll
For this recipe, the dove breast should be removed from the bones. I marinated the breasts whole and
then sliced them afterwards. For the marinade, I put about a cup of soy sauce in a medium size glass bowl. Add a tablespoon of ground ginger, a teaspoon of garlic powder, a quarter cup of sesame oil, and a tablespoon of sugar. Let the dove breasts marinade in the mixture for at least one hour, longer if you like.
The wonderful thing about egg rolls is you can add basically anything you like and create a fun little bite with the flavor of practically an entire mine. I kept things pretty traditional and simple for this dove egg roll: cabbage, carrots, green onions, and water chestnut. I even made it easy on myself by purchasing the pre-shredded cabbage and carrot mixture used to make coleslaw.
Preheat a wok or large skillet to high heat. Add a tablespoon of oil to the pan. You need a high heat oil like canola, vegetable, or avocado. Once the pan is good and hot, add in the shredded cabbage mixture.
Cook for a minute and then add in the sliced dove breasts. Cook for three or four minutes, stirring continuously. Next, add a half cup of soy sauce. I also sprinkled in some of the other flavors from my marinade at this point, like a teaspoon of ground ginger, some more garlic powder, and a tablespoon of sesame oil. Cook everything for two more minutes and remove from the heat.
In a large bowl, combine the cabbage and carrot mixture with a bunch of sliced green onion. Slice the
water chestnuts into slivers and add to the cabbage mixture. Remove the dove breasts from the marinade and slice into thin slivers. Set aside.
Making the Egg Rolls
I wish I could say I was amazing enough to make my own egg roll wraps, but I’m not. I use the premade ones and they are delicious! Anyway, lay out a wrap onto a clean surface. Position the wrap so it looks
like a diamond. On the bottom corner about a third of the way up the wrap, place two tablespoons of the dove and cabbage mixture. Fold the bottom of the diamond up and over the filling. Next, bring the
sides in to the center. Finally, roll the filling up until the top corners fold over the egg roll.
Dip your finger tips in a little cold water and wet the top fold on the egg roll. This will help
keep things in place. You can also brush it with a little egg wash if you would like.
A trick to making egg rolls with a little integrity to them is keeping things pretty. Make sure all
the folds and rolls are tight and just look nice. The prettier the egg roll the less chance it will fall apart.
Frying the Dove Egg Rolls
Once all the dove egg rolls are wrapped you are ready to start frying. There are two tips to
frying. First, make sure to let the oil come up to temperature before you start frying. Second, don’t overcrowd the pan or the oil temperature will drop and you’ll end up with sad, soggy rolls.
Fill a large dutch oven or deep fryer with a high heat oil, like vegetable oil. You could also use
canola, avocado, or even coconut oil. Vegetable or canola are going to be your more economical choices though because this requires a significant amount of oil. Bring the oil up to 350 degree Fahrenheit. I used a thermometer to make sure I reach the required temperature.
Once the oil is at temperature, add about three or four egg rolls to pot at a time. Cook the rolls
for about two minutes, and then roll them over and cook the second side an additional two to three minutes. Set the cooked dove egg rolls on a paper towel to drain off the excess grease and continue frying the rest of the rolls in small batches.
Serve the dove egg rolls with a sweet and sour dipping sauce or soy sauce.
Happy Hunting!
Dove Egg Rolls
Ingredients
- 1 Cup Soy Sauce
- 1 Tablespoon Ground Ginger
- 1 Teaspoon Garlic Powder
- 1/4 Cup Sesame Oil
- 1 Tablespoon Sugar
- 1 Package Egg Roll Wrappers
- 1 Bag Shredded Cabbage and Carrots
- 1 Bunch Green Onions
- 1 Can Waterchestnuts
- 1 Tablespoon Cooking Oil
- 1/2 Cup Soy Sauce
- 1 Teaspoon Ground Ginger
- 1 Teaspoon Garlic Powder
- 1 Tablespoon Sesame Oil
- 6 Dove Breasts Removed from the Bone
- Oil for Deep Frying
Instructions
- In a large glass bowl, mix together soy sauce, ginger, garlic powder, sugar, and sesame oil. Place full dove breasts into marinade.
- Cover and refrigerator at least one hour up to overnight.
- Once dove is finished in marinade, slice into thin slivers and set aside.
- Heat the tablespoon of oil over high heat. Once oil is hot, add shredded cabbage and carrots, green onions, and water chestnuts to the pan. Cook for one to two minutes.
- Add sliced dove breasts and cook for three minutes. Remember to stir things continuously.
- Add soy sauce, ground ginger, garlic powder, and sesame oil to pan. Cook one to two more minutes, Remove from heat.
- Lay egg roll wrapper in diamond shape on flat surface.
- Place two to three tablespoons of cabbage and dove mixture on bottom third of wrapper.
- Fold bottom corner of wrapper completely over mixture. Fold the two sides over and then roll once.
- Make sure things look pretty and tight, then continue rolling. Seal final flap with a touch of water.
- Heat a large dutch oven or deep fryer to 350 degrees.
- Once oil is up to temperature, place three or four egg rolls into hot oil. Cook for two minutes, flip in oil, and cook additional two minutes.
- Serve with a tasty dipping sauce!!!!