Venison Taco Egg Rolls

As far as I’m concerned, two of the greatest ground meat delivery systems ever invented are the taco and the egg roll. This recipe combines them into a dish that is easy to make, easy to serve, and easy to eat on the go — one that I am sure will be as big a hit with your crew as it is with mine.

Taco, meet egg roll. Egg roll, meet taco.

Start by browning a pound of ground venison in a large skillet with the chopped pepper and onion. Once the meat is cooked through and the peppers and onions are soft, add the salsa and taco seasoning. Stir to combine and simmer for a few more minutes until the mixture thickens a bit. Remove the pan from the heat.

Brown the meat, onions, and peppers, then add salsa and taco seasoning.

Find egg roll wrappers in the refrigerated section of most large supermarkets.

Egg roll wrappers can be found in most large markets.

To build the egg rolls, lay a wrapper out flat on your work surface. Turn it so that it is diamond shaped with the points facing north, south, east, and west. Spoon a bit of meat (about 2 tablespoons) onto a spot just below the center of the wrapper.

Spoon meat filling onto egg roll wrapper.

Sprinkle on cheese and lettuce. Roll the north-facing point over the filling.

Add cheese and lettuce.

Fold in the east and west corners. Roll the whole shooting match toward the south point.

Fold corners in over the filling.

A dab of water on the south point will help the roll stick together. Move it to a plate or tray and continue with the next.

Roll and seal the egg roll with a dab of water.

While you make the rolls, heat two to three inches of vegetable oil in a medium saucepan. Once the oil reaches 325-350 degrees, carefully add three to four rolls. Don’t overcrowd the pot. Fry for 3-4 minutes or until the wrapper is crispy and golden brown.

Fry until the wrappers are crisp and golden brown.

The meat filling is already fully cooked, so all you are doing is crisping the shell and melting the cheese inside. Once the rolls are crisp, move them to a wire rack or paper-towel-lined sheet pan and continue the process with the remaining rolls.

Continue frying, in batches, until all egg rolls are cooked.

Serve with salsa and sour cream for dipping, if desired.