Pigeon Spring Rolls

Spring rolls are always a winner. For this recipe we’ve added some pigeon breast, and I have to say, they taste wonderful!


  • 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
  • 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

Pigeon Spring Rolls

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About Gary

Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.

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