Description
A delicious twist on classic egg rolls, featuring rich ground venison and fresh vegetables wrapped in a crispy shell.
Ingredients
Scale
- 1 lb ground venison
- 1 cup shredded cabbage
- 1 carrot, shredded
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- 1 package egg roll wrappers
- Oil for frying
Instructions
- In a large skillet, heat a tablespoon of oil over medium heat. Add the ground venison and cook until browned, about 5-7 minutes.
- Add the cabbage, shredded carrot, chopped green onions, minced garlic, soy sauce, and ginger to the skillet. Cook for an additional 4-5 minutes until the vegetables have softened.
- Remove from heat and let the mixture cool slightly in a bowl.
- Lay an egg roll wrapper flat, place about 2 tablespoons of the venison mixture in the center, fold over the bottom corner, then fold the sides in and roll tightly. Seal edges with a dab of water.
- Heat oil in a deep fryer or large pot to 350°F. Fry the egg rolls in batches until golden brown, about 4-5 minutes.
- Remove and let them drain on paper towels. Serve hot with your favorite dipping sauce.
Notes
Leftover egg rolls can be stored in an airtight container in the refrigerator for about 3 days. Reheat to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg