Venison Egg Rolls with Peanut Butter Recipe

Discover a unique twist on a classic appetizer with these Venison Egg Rolls with Peanut Butter. Combining the rich, gamey flavor of venison with the creamy, nutty taste of peanut butter, this recipe is a delightful fusion of savory and bold. Perfect for gatherings or a special family dinner, these egg rolls are crispy, flavorful, and sure to impress. Below, we present the recipe in the Tandoor recipe format for easy integration into your recipe management system.

Recipe: Venison Egg Rolls with Peanut Butter

Serves: 4 (makes 12 egg rolls)
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Category: Appetizer
Cuisine: Fusion, Asian-Inspired

Ingredients

• 1 lb ground venison
• 1/2 cup creamy peanut butter
• 12 egg roll wrappers
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1/4 tsp black pepper
• Vegetable oil (for frying)
• Optional: Sweet chili sauce for dipping

Instructions

1. In a large skillet, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
2. Add ground venison to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes until browned and fully cooked. Drain excess fat.
3. Stir in shredded cabbage, carrots, green onions, soy sauce, hoisin sauce, and black pepper. Cook for 3-4 minutes until vegetables soften slightly. Remove from heat and let cool slightly.
4. Mix in peanut butter until evenly distributed, creating a creamy filling.
5. Lay an egg roll wrapper flat (diamond shape). Place 2-3 tablespoons of the venison mixture in the center. Fold the bottom corner up, tuck in the sides, and roll tightly, sealing the edge with a dab of water. Repeat for all wrappers.
6. Heat 1 inch of vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry egg rolls in batches, turning occasionally, for 2-3 minutes until golden and crispy. Drain on paper towels.
7. Serve hot with sweet chili sauce or sweet and sour sauce for dipping.

Notes

Ensure the venison is lean to avoid greasy egg rolls. For a baked option, brush egg rolls with oil and bake at 400°F (200°C) for 12-15 minutes, flipping halfway. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven for best texture.

Nutrition (Per Serving, 3 Egg Rolls)

Calories: 420 kcal | Protein: 25g | Fat: 22g | Carbohydrates: 30g

These venison egg rolls with peanut butter are a game-changer for appetizer lovers. The peanut butter adds a creamy, nutty depth that pairs surprisingly well with the robust venison, while the crispy wrapper ties it all together. Perfect for hunters or anyone looking to try something new, this recipe is both unique and approachable. Pair with a dipping sauce and enjoy!