Venison Egg Rolls
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This recipe came to life when my husband Jon asked me to make an hors d’oeuvre for a dinner party we were going to one evening. I planned on taking a stab at making egg rolls that weekend anyway and had all the ingredients, so I decided that that’s what I would bring with us. This recipe is made with ground venison but can easily be made with any ground meat you choose. You can also substitute the plain ground venison out for venison sausage. Enjoy!
Servings: 6
Prep time: 30 minutes
Cook time:30 minutes
Also Make With: Any ground meat
Looking for more egg roll recipes? Try out these Venison Chili Egg Rolls!
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Venison Egg Rolls
6
servings30
minutes30
minutesKeep the screen of your device on
Ingredients
16 oz ground venison
1 small sweet onion diced
/3c green onion finely sliced
1 c matchstick carrots
head small green cabbage sliced thin
2 tsp ginger paste
3 tsp minced garlic
1 tsp roasted beef paste or beef bouillon
1 tsp chili flake oil
2 tsp tahini
tsp sesame oil
1 tbsp soy sauce
1 tbsp oyster sauce
splash rice vinegar
nasoya eggroll wraps
salt and pepper
16 oz bear oil (peanut if not available)
Preparation
- Heat pan on medium with sesame oil. Add sweet onion and garlic to the pan. Cook until tender, about five minutes.
- Add ginger, chili flake oil and beef paste. Stir until combined.
- Add cabbage and carrots along with splash of rice vinegar. Stir fry ten minutes on high heat.
- In a large bowl, mix venison, green onion, soy sauce, oyster sauce, tahini, seasoning.
Add contents of bowl to pan and stir fry until cooked. Add salt and pepper to your liking.
Transfer contents of the pan to a large bowl. - In second pan heat oil on medium-high heat.
- To assemble eggrolls, you’ll need a small bowl of water. This will be used to wet the edges of the wraps to form a good seal. Lay wraps in front of you so that they appear as a diamond. Take two small scoops of the filling and set it on the wrap. Fold point over the filling, then fold the sides on top. Lastly, wet the edges of the triangle and roll the wrap until it’s closed.
- Fry eggrolls in oil on medium to high heat for 10 minutes, turning frequently to avoid burning.
- Serve with a sweet chili dipping sauce.
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I made these last night for dinner. Our cat tried to steal one and she has never tried to steal food off the table before. Venison is not new to our food menu rotation, but these eggrolls are something else. I didn’t have tahini, so I used all natural creamy peanut butter. This recipe is wholeheartedly a keeper, and one that will be made more than once a year.