Prepare the guinea fowl: Preheat oven to 375 F. Preheat fat-fryer to 400 F.
Season the guinea fowl breast with Cajun spice and set aside for 10 minutes. In a fry- ing pan, heat grapeseed oil to high heat and sear the meat on both sides.
Roast the meat in preheated oven for about 8 minutes, or until it is a little under cooked. Set aside.
To prepare the vegetable filling: Place the wok over high heat and heat a few table- spoons of sesame seed oil; mix all the vegeta- bles together and stir fry for about 5 minutes. Season with Cajun spice and soy sauce. Place the vegetables in a colander or sieve to drain the liquid. Cool them down and mix in a bowl with sesame seeds.
To make hoisin cream: In the saucepan mix hoisin sauce, heavy cream and white wine to- gether over medium high heat. Bring to a boil and blend well. Keep warm.
To finish: Cut guinea fowl breasts into strips. Divide the meat and vegetables into 8 portions and wrap in spring roll wrappers. Make tight cylinder shapes.
Deep fry in a preheated fat fryer for about 5 minutes, or until golden crisp. Place on the paper towel.
To serve: Cut spring rolls into half (or whole if preferred), and pour hoisin cream sauce around the dish.
Keyword chicken, guinea fowl, Irish recipes, wild game