Texas Bandera Smoked Quail Egg Roll

With New Mexico Green Pepper with Manchurian Tomatillo-Hoisin Sauce

To get all these flavors together, we crossed county lines, state lines, and an ocean. The Bandera quail is from Bandera, Texas. We get our goat cheese from Dripping Springs in Hays County, and Hatch chilies from New Mexico are the best. Traditional oriental hoisin sauce takes an entirely new turn when mixed with Hudson's famous Tomatillo White Chocolate Sauce (TWCS) - an incredibly rich green mole.


Bronze Rub

  • ½ cup of toasted and ground coriander seeds
  • 1 tablespoon ground onion, onion powder
  • 3 tablespoons lemon pepper
  • 1 teaspoons oregano, dried
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt

Texas Bandera Smoked Quail Egg Roll

  • Serves: 6-8
  • 6 boneless smoked quail, small dice
  • ¼ cup Bronze Rub
  • ½ cup diced green chilies, Hatch or Anaheims
  • ½ cup goat cheese
  • 1 tablespoon shallots, minced
  • 2 tablespoons garlic, minced
  • ½ cup jicama, small dice
  • 1 bunch green onion tops, fine dice
  • 2 bunches cilantro leaves, roughly chopped
  • 2 limes, juiced
  • 1 teaspoon salt
  • 1 egg
  • ½ cup milk
  • 16 egg roll wrappers
  • 1 quart canola or vegetable oil
Texas Bandera Smoked Quail Egg Roll


Bronze Rub

Our favorite on many things, low salt with a little spice.

Mix together in a food processor and use freely.

Texas Bandera Smoked Quail Egg Roll

Smoke quail using ½ Bronze Rub. Set aside.

Dice the smoked quail and mix with remaining Bronze Rub.

Combine chilies, goat cheese, shallots, and garlic and reserve.

Mix jicama, green onion, chopped cilantro, lime juice, and salt and reserve.

Whisk the egg with the mil to make egg wash.

In center of each egg roll wrapper, place 1 tablespoon quail mixture, 1 tablespoon goat cheese mixture, and 1 tablespoon jicama mixture.

Fold egg roll wrappers around fillings. Follow the directions on the package. Brush last fold with egg wash to seal.

Deep fry in oil until golden brown. Do this in batches of 4 so the oil doesn't cool down. The egg rolls will float, so you will have to keep turning them to get even browning. It will probably take a couple of minutes to crisp the outside and heat the innards. If rolls have been refrigerated, increase cooking time to 3 -- 4 minutes.


6 Smoked Chicken Thighs


  • Food Processor or Sharp Knife
  • Pastry Brush
  • Spoon
  • Paper Towels
  • Tongs
  • Wok or 5qt. Dutch Oven


It's a good idea to smoke the bird ahead of time - a day ahead is good. You can also wrap the rolls as much as six hours ahead and refrigerate.