By
our way of thinking
in the winkelman house,
the only thing better
than classic take-out
food, is classic chinese
made fresh in my own
kitchen with wild game.
And this week, we’ll
be putting together
some venison egg rolls
that, let me tell ya,
are the absolute best.
So let’s get
started.
I
brown
the ground venison
and add some garlic
powder in a skillet
and then add the soy
sauce, onion, celery,
sprouts and
chestnuts. Simmer this
and remove from the
heat . I then roll
2-3 tbsp of this mixture
in the egg roll skins
tucking
in the sides. I always
have a small dish of
water on side to seal
edges
of the egg rolls. I
mix the remaining ingredients
and pour
over the top of the
egg rolls Then
I'll just fry
these in 350 degree
oil until they’re
nice and brown all
the way around—about
5-6 minutes.
Delicious
egg rolls just
like you love ‘em,
only with all the great
flavor and benefits
of wild game. If i
were you, i wouldn’t
plan on any leftovers.
Brown ground venison
and garlic powder in
skillet, add soy sauce,
onion, celery, sprouts
and chestnuts simmer
and remove. Roll 2-3
tbsp in egg roll skins
tucking in the sides.
Have small dish of water
on side to seal edges
of the egg rolls. Fry
in oil until done on
both sides. Mix remaining
ingredients and pour
over egg rolls and serve.
