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Venison Eggrolls

Updated: Jan 31

Christmas is right around the corner and what better way to show off that deer you harvested this fall than to bring an appetizer of it... am I right?!?
This recipe is such a unique and flavorful way to use up ground venison. I promise everyone will love it!

For a visual/ hands on of how I prepared this recipe, follow and check out Bloom Outdoors on Tik-Tok.


  • 1 pound ground venison

  • 1 package egg roll wraps

  • 1 bag tri-color coleslaw

  • 1/2 tablespoon butter

  • 4-5 slice green onions

  • 1/4 cup chopped red onion

  • 1 tablespoon minced garlic

  • 2 tablespoons sesame oils

  • 2 tablespoons soy sauce

  • 1 cup water


  1. Place butter in a skillet over medium-high heat. Spread butter all around pan. Once butter is completely melted, add in red onion and garlic.

  2. Cook the red onion and garlic together for about three minutes.

  3. Stir in venison and allow the meat to brown.

  4. Once the venison is completely cooked, add sesame oil and soy sauce.

  5. Allow this mixture to simmer together for a couple minutes then add the whole bag of coleslaw mix (ends up being 2.5 cups) and green onion.

  6. Combine well and remove from heat.

  7. Add 4 cups of vegetable oil to a saucepan and bring it to the temperature of 250F.

  8. While the oil is warming, place an eggroll wrapper on a flat surface and prepare the eggrolls.

  9. Place the filling in the middle of each wrap. Fold the bottom over the mixture and then fold the sides inward. Roll the bottom towards the top point. Dip you finger in water and and seal the point. Repeat this process until all wrappers are used. 

  10. Place a couple finished eggrolls in the hot oil and cook until browned.

  11. Remove from oil and place over a plate of paper towel, allowing any additional oil to drain off.

  12. Enjoy!

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