Stuffed Dove Breast Egg Rolls

A MUST WITH VENISON ALSO

Ingredients:
• 6 dove breasts, cleaned and trimmed
• 1 tbsp Musket Powder Ranch Blend
• 12 Nashua egg roll wrappers
• 1-2 fresh jalapeños, sliced
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• Vegetable oil, for frying

Instructions:
1. Season the Dove Breasts:
• Rub the dove breasts with Musket Powder Ranch Blend. Let them sit for 15 minutes to absorb the flavors.
2. Cook the Dove Breasts:
• Heat a pan over medium heat and cook the dove breasts until just done (about 3-4 minutes per side). Remove from heat and allow to cool slightly, then shred or chop into small pieces.
3. Prepare the Filling:
• In a mixing bowl, combine the shredded dove breast, cream cheese, cheddar cheese, and sliced jalapeños.
4. Assemble the Egg Rolls:
• Lay out a Nashua egg roll wrapper on a clean surface. Place about 2 tablespoons of the filling mixture in the center of the wrapper. Fold in the sides, then roll up tightly, sealing the edges with a bit of water.
5. Fry the Egg Rolls:
• Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully place the egg rolls in the oil and fry for about 3-5 minutes, or until golden brown and crispy.
6. Drain and Serve:
• Remove the egg rolls from the oil and drain on paper towels. Serve hot with your favorite dipping sauce.