Ingredients

½ lb ground venison

1 tbsp sesame oil

¼ tsp salt

⅛ tsp black pepper

¼ tsp ground onion powder

½ tsp ground sage

2 cloves garlic, crushed

½ tbsp ginger, fresh ground 

2 tsp ground lemongrass

½ tbsp rice vinegar

2 tbsp teriyaki sauce 

2 eggs, divided 

2 tbsp panko

⅓ head of cabbage finely shredded

4 - 5 large carrots peeled and shredded

or

1 lb cabbage - carrot coleslaw mix

½ cup green onions cut finely

Canola, vegetable, or peanut oil for frying, approximately 1 to 2 liters

2 package of Egg Roll Wrappers, 2 lbs or 40 wrappers

1 cup Thai Sweet Red Chili sauce for serving

Directions

Heat about 2 to 2 ½ inches of oil in pan over medium heat to 350 degrees F. 

In a medium sized bowl, add the ground venison, salt, black pepper, onion powder, sage, crushed garlic, ginger, lemongrass, vinegar, teriyaki sauce, and one egg. Mix well. Add the panko to the meat and mix in. In a medium or large wok, heat the sesame oil and add the meat and spices. Brown the meat on medium high heat until it is half cooked. Add the shredded cabbage, carrot and green onions. Sauté over medium high heat until cabbage becomes opaque, approximately 5 - 7 minutes.

In a medium bowl, beat the other egg until well incorporated. This egg wash will be used to seal each egg roll once wrapped.

On a clean surface, lay out one egg roll wrapper with a corner pointed toward you. Place the meat and vegetable mix in a rectangle toward the front and middle of the paper. Use a brush to spread a little bit of the egg wash along the edge. Fold the corner nearest you in over the meat mix together to make a triangle, fold the sides in and brush your egg wash over the top corner and exposed sides. Roll tightly. Seal the edges with the egg wash. Fill and seal each wrapper. Once all your egg rolls are assembled, use a thermometer to check the temperature of your oil.  Do not burn your oil! If it is smoking, it is too hot. Once the oil reaches 350 degrees F, use a slotted metal spoon to gently lower the egg rolls into the oil, one at a time. Fry for 2 to 3 minutes then use your metal spoon to turn them. Fry each batch for about 5 minutes total. Fry in several small batches. Place the cooked egg rolls on a plate lined with a few layers of paper towels to soak up the excess oil. 

Serve as an appetizer at your next party with a generous cup of Thai Sweet Red Chili Sauce.