Spring rolls are always a winner. For this recipe we’ve added some pigeon breast, and I have to say, they taste wonderful!
Ingredients
- Pigeon breasts, sliced very finely
- 2cm piece of ginger, grated
- 1 red chilli, finely chopped
- 2 handfuls of ramson leaves and stems, shredded1 pepper, finely sliced
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- Rice flour pancakes (it’s just easier than making them!)
- Olive oil
How to make the Pigeon Spring Rolls
- Heat a pan and add a tbsp of olive oil
- Quickly stir fry the ginger and chilli
- Add the pigeon and stir fry for 2 – 3 minutes
- Add the ramson
- Add the soy sauce and rice wine vinegar and stir fry for another minute
- Spoon the mixture into a sieve over a bowl and allow to cool for a minute or two
- Prepare the pancakes according to the instructions on the packet
- Spoon a little of the mixture into each of the pancakes, fold in the ends and roll
- Shallow fry until golden brown
We sometimes make pigeon spring rolls on our 1 Day Foraging Course.
You can see plenty of photos from this and all of our other courses on our Facebook page.
