This recipe, which appeared in the original "Eat the Invaders!" article in 2004, was prepared by the folks at Prejeans in Lafayette, Louisiana. Finding ground nutria and wild boar could be a challenge, but it takes invasivorism to the next level.
Makes 20 egg rolls
2 1/2 pounds ground nutria
1/2 pound ground wild boar
1/2 pound boiled crawfish tails, chopped fine
1/2 cup water chestnuts, chopped
1/2 pound shiitake mushrooms, chopped
1/4 cup sliced green onions
1 1/2 tablespoons Thai-style seasoning
20 egg roll wrappers
Peanut oil for deep-frying
1 egg beaten
In a large bowl, mix the nutria, wild boar, crawfish, water chestnuts, mushrooms, onions, and Thai seasoning.
Brown the mixture in a heavyskillet over medium-high heat.
Remove from the heat, drain, and cool.
Place 2 ounces of the mixture in each egg roll wrapper.
Follow directions on the wrapper package for rolling and sealing the egg rolls.
Pour 3 inches of oil into a heavy, deep saucepan.
Heat the oil to 350 degrees.
Fry the egg rolls until golden brown.
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 of the egg rolls.
Fry the bundles until golden brown.
Slice open each bundle across the top on the bias (diagonally).
Place the egg rolls upright on a plate and serve .
