Wild Recipes

Classic Venison Egg Roll


I love egg rolls….there I said it. This is not the first time we have shared egg roll recipes. You may remember Ryan’s Pheasant Philly Cheese Egg Rolls or my own Venison Chili Egg Rolls. Both recipes are absolutely delicious and this recipe is no different. The other two recipes are more unorthodox versions, whereas this recipe is more align with the traditional preparation. If you don’t have a food processor then try to mince the vegetables as small as possible. 

I did mix up the ingredients based on what I had on hand. I used Brussel sprouts instead of cabbage and decided to toss in some fresh oyster mushrooms. You can play around with the ingredients as you see fit. For dipping sauce, I recommend going with the traditional spicy mustard or sweet duck sauce.

Listen to the Recipe:

Serving Size: 15 Egg Rolls

Time to make: 45 minutes

Special Equipment: Pot or Pan for Deep Frying, Pastry Brush

Beer Pairing:  Malt Forward Stouts   

Also works with: Any Ground Game Meat

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1 lbs ground venison

½ tsp teriyaki sauce

½ tsp soy sauce

½ tsp garlic powder

½ tsp onion powder

8oz Brussel sprouts, halved

2 medium carrots, chopped

2 garlic cloves, chopped

1 tbsp minced fresh ginger

1 cup of chopped oyster mushrooms

1 tbsp soy sauce

½ tsp teriyaki sauce

½ tsp rice vinegar

½ tsp onion powder

½ tsp ground black pepper

15 egg roll wrappers

1 egg white

1 tsp water

Oil for frying

How to make it

  1. Bring a large pan to medium-high heat. Stir in the venison, teriyaki, soy sauce, garlic powder, and onion powder. Allow the meat the brown. Remove the meat from the pan and set aside to cool
  2. Place the Brussel sprouts, carrots, garlic, ginger, mushrooms, soy sauce, teriyaki, vinegar, onion powder, and black pepper into a food processor and pulse until diced and mixed well. 
  3. Using a large pan over medium high heat, add your vegetable mixture and cook for 5 minutes, stirring often.
  4. Remove the vegetable mixture from the pan and mix with the cooked ground meat. 
  5. In a small bowl, whisk the egg white and water together
  6. Place a pot or pan on the stove and add enough oil to deep fry the egg rolls. Bring the temperature to 350 degrees. 
  7. While waiting, place an egg roll wrapper on a flat surface. Orient the wrapper to have a point at the top and bottom of your working surface. Place 5 tbsp of the meat/veggie mixture in the bottom 1/3 of the wrapper. Fold the bottom over the mixture and then fold the sides inward. Roll the bottom towards the top point once and then apply the egg wash to the top point. Roll again to seal the top point to the main roll. Repeat this process until all wrappers are used. 
  8. Working in batches, place the egg rolls in the hot oil and cook until browned. 
  9. Remove from oil and allow the additional oil to drain off the egg rolls. 
  10. Enjoy!

Justin Townsend

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

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