Elk Lumpia

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If you’ve ever spent time on or near a military base, chances are you’ve eaten Filipino food. Its this beautiful blend of simplicity and complex flavors that led it to be one of my favorite cuisines. We would go to the little restaurant in a strip mall, just outside of base, and be absolutely stuffed full with all the food they would give us. The one thing we always made sure to get extra of was the lumpia. Lumpia is the Filipino version of an egg roll, but so much better. Simple aromatics lightly seasoned build the base of this dish, but after that, you are free to play with the flavors as you like!

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Naturally, I had to put a wild game twist on this though! I used ground elk meet for this dish and it turned out to be one of my favorite renditions of it! After I built the base, I wanted to up the flavor in this one so I added a teriyaki sauce and a ghost-pepper soy sauce. Both of which came from Tacticalories Seasoning Co. It added a slight heat and a great flavor to this that blew it out of the water. Additionally, you can add whatever flavors you like in it! Sriracha, chili paste, hoisin sauce, the possibilities are endless! Just make sure to write down the versions of it you like!

You can also wrap and freeze these for use later. Just thaw them and fry them in a pan! Great quick appetizer or snack!

Elk Lumpia

Recipe by Gunnar Emberg
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1 onion, minced

  • 3 cloves garlic, minced

  • ½ cup minced carrot

  • Freshly grated thumb of ginger

  • 1lb ground elk (any ground wild game)

  • Salt

  • Pepper

  • 2 tsp soy sauce

  • ½ cup minced green onion

  • 2 tbsp minced cilantro

  • Egg roll or Lumpia wrappers

  • 1 egg, beaten

  • Sweet chili sauce for dipping

  • Optional:

  • Teriyaki sauce

  • Sriracha sauce

  • Hoisin Sauce

  • Chili Paste

Preparation

  • Heat pan over medium heat. Peel and grate thumb sized piece of ginger root. Mince carrot, onion, and garlic.
  • Sauté garlic, onion, carrot, and ginger until onions are slightly translucent. While those are cooking, mince green onion and cilantro.
  • Add ground elk and cook until crumbled into very small pieces.
  • Once cooked, add salt, pepper, soy, cilantro, green onion, and remove from heat.
  • Mix in any additional flavoring to your liking.
  • Allow mixture to cool.
  • Place wrapper in a diamond shape in front of you, adding about 2-3 tablespoons of filling. Roll over once, tuck in sides, and roll until almost to the end, using egg wash on final corner as glue.
  • Adding about ¼ – ½” of oil to a pan and allow to come to temp over medium heat. Fry each lumpia until golden brown on each side. 1-2 minutes per side depending on your oil temperature.
  • Dip in sweet chili sauce and enjoy!

Gunnar Emberg

Gunnar has devoted his life to his passion for hunting and wild game cooking. This has led him to create his own archery company, Orskot Archery. Orskot Archery focuses on ethical hunting using modern equipment, as well as scratch-made wild game food. Gunnar’s connection to nature is deeply rooted in him and drives his passion for the outdoors. When he’s not hunting, Gunnar can be found in the kitchen working on recipes for his upcoming cookbook.

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