Crispy Ground Venison Egg Rolls
Enjoy a delicious twist on a classic with these crispy ground venison egg rolls, packed with flavor and perfect for sharing with family and friends.
Ingredients
Main Ingredients
- 1 pound ground venison Look for lean options or grind your own for freshness.
- 1 cup shredded cabbage Green cabbage works well, red adds color.
- 1 cup shredded carrots Fresh is best, but pre-packaged works too.
- 1/2 cup green onions, chopped Adds a fresh, mild onion flavor.
- 2 cloves garlic, minced Essential for aromatic kick.
- 1 tablespoon soy sauce Use low-sodium if preferred.
- 1 tablespoon Worcestershire sauce Adds complexity.
- 1 teaspoon ground ginger Or use fresh ginger.
- to taste salt Don’t skip seasoning.
- to taste pepper Don’t skip seasoning.
- 1 pack egg roll wrappers Check for freshness.
- Oil for frying neutral oil like canola or peanut oil Use a high smoke point oil.
Instructions
Preparation
- Heat about 2 tablespoons of oil in a large skillet over medium heat.
- Add ground venison and cook until browned, about 5-7 minutes.
- Stir in the shredded cabbage, carrots, green onions, garlic, soy sauce, Worcestershire sauce, ginger, salt, and pepper. Cook until vegetables are tender, about 5-7 minutes.
- Remove from heat and let the mixture cool slightly.
- Place a spoonful of the venison mixture onto the bottom corner of an egg roll wrapper, fold the corner over the filling, fold in the sides, and roll tightly, sealing the edges with a dab of water.
Cooking
- Heat enough oil for frying in a deep pan to 350°F (175°C).
- Fry egg rolls in batches for about 3-4 minutes per side until golden brown and crispy.
- Remove from oil and drain on paper towels.
Notes
For storage, keep in an airtight container in the fridge for up to three days. Assemble and freeze for longer storage.