I’m always searching for new recipes to use my lean venison ground meat. Recently, my boyfriend and I made a trip to his parent’s house. He had made a request for a lumpia dinner. Luckily, his mom agreed. Keegan described it as a “Philipino eggroll.”
- 1 medium sized carrot
- 2 small sticks of celery
- 1 lb of venison burger
- 20 egg roll wrappers
- 1 tsp salt
- 1 tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tsp olive oil
- 1 egg
- 1 tsp water
- 1 quart of vegetable oil
Finely dice the carrot and celery and mix them together in a skillet. Add olive oil and cook over medium heat for about 2 minutes, or until nearly soft. Then, add venison and mix together on medium heat, cooking until venison is cooked all the way through.
Once your mixture is fully cooked, place it in a strainer to get rid of any excess oil or grease, and let sit for about 30 minutes until cooled completely, stirring every 5-10 minutes. While the mixture is cooling, get the egg roll wrappers and put together egg wash using the single egg and a teaspoon of water. Whisk the egg and teaspoon of water together in a small dish. Take the meat mixture and scoop it into a bowl.
Get out a cookie sheet to place the egg rolls and a cutting board to roll the egg rolls on. Use a spoon to dish out a small serving to fill the egg roll onto the egg roll sheet. Use the egg wash on each seam to seal the egg roll. Place each finished egg roll onto the cookie sheet for convenience.
Heat vegetable oil to medium heat until hot enough to fry. You can use a cooking pot or a fryer. Place the lumpia in the hot oil and fry until golden brown. Let cool for 10 minutes on a paper towel to soak up extra oil.
This venison recipe is best served with sweet and sour sauce or sweet chile sauce. And just like that, you have a great lunch or lumpia dinner!
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