BBQ Venison and Jalapeno Egg Rolls

Need a quick and easy venison recipe for your Christmas or New Year’s party? Want it to be in an easy-to-eat form that your party guests can grab and walk around with and eat with their fingers? Even better.

These Tex-Mex/Asian fusion egg rolls are the perfect holiday party food. Images by author

These Venison BBQ and Jalapeño Egg Rolls fill all those requirements and do it with great flavor to boot. Think of it as Tex-Mex-Asian fusion cooking.

Find egg roll wrappers in the refrigerated section at most grocery stores.

Honestly, you can wrap just about anything with an egg roll wrapper and deep fry it till crispy and golden brown and it will be good. These are better than good. Your guests will love them.

Start by chopping an onion and dicing either fresh or jarred jalapeño peppers.

Start by browning 1 pound of ground venison with 8 ounces of chopped bacon and the diced onion and jalapeño, either fresh or jarred.

Brown the venison with the peppers and onions.

Add your favorite bbq seasoning and salt and pepper to taste. Once the venison is fully cooked and the onions and peppers are soft and slightly caramelized, add a half cup of your favorite BBQ sauce. I like one on the sweet side for this to balance the heat from the peppers. Stir well. Once cooked through, remove from heat and allow the filling mixture to cool slightly.

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While the venison browns, shred an 8-ounce block of cheddar cheese. Yes, you can buy it already shredded, but shredding it yourself melts and tastes better.

Freshly shredded cheese melts better than pre-shredded.

Spread an egg roll wrapper on your work surface in a diamond configuration. Dip your finger in water and run it around the edges to moisten. This helps the wrapper stick together once rolled. Add a rounded tablespoon of filling, maybe a bit more, to the center of the wrapper. Don’t overfill, or your egg roll will come apart in the hot oil.

Place some filling onto the center of a wrapper.

Top the BBQ venison mixture with shredded cheese.

Top with cheese.

Fold in the outer corners over the filling, then roll. Moisten the outer edge again, if needed, to help it stick. Move the egg roll aside and continue until you have used all of your venison filling.

Fill the rolls until you have used all of the venison mixture.

While you assemble the rolls, heat two to three inches of vegetable or peanut oil in a deep pan or pot. Once the oil reaches 350 degrees, carefully add the egg rolls, a few at a time to prevent overcrowding the pan, to the oil. Fry for three to five minutes or until the wrapper is crisp and golden brown. Turn the rolls as they fry to brown all sides.

Fry in batches until the wrappers are crisp and golden brown. Drain on a paper lined tray or wire rack.

Once crisp, remove the rolls from the pan, allowing any excess oil to drain back into the pan. Place the cooked egg rolls on a paper lined tray or a wire cooling rack while you continue to fry the remaining egg rolls. With the addition of the BBQ sauce to the filling, these egg rolls don’t need a dipping sauce, making them the perfect party food to eat while mingling about.

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