Venison Egg Rolls

Egg rolls can be a whole meal if you want them to be. They make a great party food and are very much a crowd pleaser. They can be a little labor intensive, but as hunters, we know how much better it tastes when you put in the work. You won’t regret adding this one to the recipe arsenal. And you can’t have too many sauce options.

Ingredients

• 1 pound ground venison
• 2 bags coleslaw mix
• 1 container of your mushroom of choice about 8 ounces (I used cremini this time, but have used oyster or portabello)
• 3 cloves garlic (you can use fresh, squeeze bottle, jarred, or frozen)
• 1 Tablespoon of soy sauce
• 1 package of egg roll wrappers
• Oil for frying
• Dipping sauces of your choice (duck sauce, sweet and sour sauce, soy sauce, Bang Bang, Sriracha, or whatever combination you like! It’s fun to try different ones)

Instructions

• Brown meat in a large skillet, breaking up the venison with a spatula, until meat is browned and cooked through.
• Add in mushrooms and garlic.
• Stir in the coleslaw mix. Cook until cabbage is wilted, about 3-4 minutes. 
• Stir in the soy sauce then remove from heat.
• Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions. Make sure you get as much liquid out of the mix as possible before putting it in the wrapper.
• To seal the edge of the egg roll, get a small bowl of water and dip your finger in it and use it to lightly moisten the edge and seal.
• Finish prepping all your egg rolls for frying and put on a cookie sheet. Prep a pyrex dish or cookie sheet with paper towels for after frying.  
• Pour 2-3 inches of oil into a deep pot, or prep your fryer of choice.
• Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
• Remove onto prepped dish with paper towels to drain, then serve with dipping sauce of your choice.