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
- Paper Towels
- 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.
© Cooking Fearlessly - Recipes and Other Adventures from Hudson's on the Bend
By Jeff Blank, Jay Moore, with Deborah Harter
Photographs by Laurie Smith