Wild Recipes

Venison Egg Rolls

4.7 from 3 votes

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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

Recipe by Natalie Auer
4.7 from 3 votes
Course: Wild RecipesCuisine: American


Prep time


Cooking time


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  • 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

  • 1 tsp Harvesting Nature Small game blend (optional)

  • splash rice vinegar

  • nasoya eggroll wraps

  • salt and pepper

  • 16 oz bear oil (peanut if not available)


  • 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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Natalie Auer

Natalie Auer is an avid cook and new hunter/angler. She lives in the beautiful Hudson Valley of New York State with her two sweet children and wonderful husband Jon. She attended college in Poughkeepsie New York at Marist College School of Business and studied Fine Arts. She works in banking and loves to spend as much time as she can outdoors with her family.

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