Korean BBQ Squirrel Egg Rolls

Egg rolls are one of the perfect food mediums. They’re easy to handle, convenient to eat on the go, not terribly messy, tasty, and simple to make. Plus, you can fill them with just about anything. For an unusual take on a traditional egg roll, try squirrel for the filling.

These Korean BBQ style squirrel egg rolls are simple to make and will surprise your guests with the first bite. All images by Michael Pendley

Start by adding the dressed squirrel to the slow cooker. This is a great way to use older, tougher squirrels that might be a little too chewy for frying. Top the squirrel with beef broth, some sliced fresh ginger (you can find it in the produce section of most supermarkets, near the onion and shallots), and a little soy sauce.

Add soy sauce and sliced fresh ginger to the slow cooker broth with the squirrel and cook until the meat is tender.

Cook the squirrel until tender, about 6 hours on low for this batch, then remove it from the slow cooker and allow it to cool. Pick the meat from the bone and add to a bowl.

Pick the meat free from the bones.

Pour over some of the Korean BBQ sauce and stir to blend and evenly coat the meat. Set it aside.

Pour over some Korean style BBQ sauce and stir to evenly coat the squirrel meat.

For the rest of the filling, you can hand shred cabbage and carrots, or, easier, just pick up a bag of pre-shredded cole slaw mix from the produce section. You will need a package of egg roll wrappers, which you can find in the refrigerated section of your grocery. The only other thing you will need is oil for frying.

Pre-packaged cole slaw mix is the perfect easy accompaniment to the squirrel.

Start with a wrapper laid flat on your work surface in a diamond shape. Spoon a little of the shedded cabbage mixture onto the center of the wrapper. Top the cabbage with some of the sauced squirrel meat. Take care not to over fill the roll, or you won’t be able to fold it.

Fill a wrapper with the cole slaw mix and some of the BBQ squirrel.

Dip your finger in a bowl of water and trace it around the edges of the wrapper so that it sticks to itself when folded. Fold the outer points in, over the filling, then roll from bottom to top (or top to bottom if that feels right, as there are no hard and fast rules in egg roll folding).

Fill and roll wrappers until you run out of squirrel meat.

Once your roll is made, set it aside and continue wrapping the remaining rolls until you run out of filling. Store them in a single layer while you finish making the remaining rolls. The wrappers will stick to each other and tear if you stack them up.

Heat 2-3 inches of oil in a heavy pot over medium-high heat. Once the oil reaches 350 degrees, gently drop in a few rolls.

Heat 2-3 inches of oil in a heavy pot to 350 degrees, then fry the rolls, in batches, to a crispy golden brown.

Fry for 3-5 minutes or until the rolls float and are crispy and golden. Move cooked rolls to a wire rack and repeat until all rolls are fried. Serve with additional bulgogi sauce for dipping.