Wild Boar Curry Spring Rolls With Chutney

It’s been a frustrating hunting season so far, heaps of deer and pigs on the game camera, but they are so nocturnal we can’t get a legal shot. After much determination and dedication to getting this animal, who moved back and forth between two tree stands and sometimes disappeared for a few days at a time, Corky finally shot this nice boar just before dark, about 250-pounds. We butchered him up and placed him in an ice bath with apple cider vinegar and lemon juice for 4 days. We then processed and froze all of the meat. It has turned out to be the best wild pork we have ever had, very tender. We divided it into a few roasts, back straps and tenderloins and ground the rest after careful trimming. I used the grind meat in these spring rolls and served them with some good store bought chutney, found in the international section in your supermarket. Good chutney brands are Pataks Mango Chutney and Mrs. H S Balls Original Recipe Chutney. Really delicious!


  • 2 Tbsp. canola oil
  • 1 cup finely chopped onion
  • ½ cup finely chopped celery
  • ¼ cup finely chopped carrots
  • 2 Tbsp. curry powder
  • 1 pound ground wild pig meat
  • 2 Tbsp. soy sauce
  • ½ cup frozen green peas thawed
  • 2 Tbsp. corn flour
  • Salt and pepper to taste
  • One package of egg roll wrappers, find in the produce section
  • Chutney for dipping


  1. Over a medium heat sauté the first 4 ingredients until just cooked through.
  2. Add curry powder and ground pig meat. Brown the pork stirring to stop any sticking.
  3. When cooked add soy sauce and thawed peas.
  4. Sprinkle the corn flour over the meat and stir in until mixture is slightly thickened.
  5. Add salt and pepper to taste.
  6. We process our own meat so there is no added salt, if you use a meat processor there may be significant salt in the meat.
  7. Cool in refrigerator until ready to make rolls. Follow the instructions on the packaging. I pan fry mine in a non-stick pan with a little canola oil in batches and place them in a warm oven until ready to serve with the chutney on the side for dipping. The rolls can be made ahead and stored in the fridge for a couple of days before cooking.

Make more than you think you will need, they will get gobbled up fast!

Born in New Zealand, Maggie Rosaine has always enjoyed coming up with cool recipes for the fresh fish and wild game that her family managed to catch. She has a degree in nutrition from the University of Illinois and when not cooking or developing recipes, she enjoys photography and takes all of the ...