Anytime we visit our favorite Chinese restaurant, an extra order of eggrolls are a given. But, as good as they are, they don't hold a candle to the eggrolls we make at home with ground venison. You can go all out by shredding your own red and green cabbage and cutting slivers of carrots, but it is a lot easier just to head to the local grocery and pick up a bag of cole slaw mix. The mix contains all three vegetables, and it takes much less time to open a bag than it does to shred it all by hand.
If you have never rolled your own eggrolls, there are several tutorial videos on Youtube to get you started. I like to serve the rolls with a high-quality soy sauce that the Bourbon Barrel Foods Barrel Aged Micro-brewed Soy.
2 pounds ground venison
1 package fresh coleslaw blend (usually about a pound)
1 onion, diced
1 clove garlic, minced
1 tablespoon Chef of the Future Orange Ginger
2 tablespoons soy sauce
2 tablespoons Ponzu sauce
2 tablespoons sesame oil
1 tablespoon white pepper
1 teaspoon salt
1 package wonton wrappers
1 raw egg, scrambled, for sealing edges of the wonton wrappers
Start by browning the ground venison in a non-stick skillet. Season the venison with the Orange Ginger, salt, white pepper and one tablespoon each of soy and Ponzu sauce. Reserve the browned venison in a bowl and add the sesame oil to the pan. Sauté the diced onion over medium-high heat till soft, about five minutes, then add the minced garlic. Stir and cook another minute or two until the garlic is cooked.
Add the cole slaw mix to the onion and stir till the cabbage begins to soften but still has a bit of crunch, about five minutes. Season the mixture with the remaining soy and Ponzu sauce then return the meat to the pan and mix well. Pour the mixture into a large bowl.
Heat an inch or two of vegetable or peanut oil in a heavy pan to 350 degrees. Drop the eggrolls into the hot oil. Just fry three to four at a time to prevent overcrowding the pan. Let the eggrolls fry for two minutes, the roll them over to fry the opposite side for another one to two minutes. Once the rolls are crunchy and golden brown all over, lift them from the oil with a slotted spoon, letting excess oil drain back into the pan. Lay the finished rolls on a paper towel-lined plate or on a cooling rack over a sheet pan.