Venison Egg Rolls

Venison Egg Rolls

A healthy venison egg roll stuffed with ground venison burger, garlic, and ginger, sesame oil sautéed cabbage, carrots, and onions. It’s belly-filling and diet-friendly with only 293 calories per serving–three egg rolls. Yum!

There are so many different ways to fix egg rolls. Seriously, you can stuff them with whatever your heart desires. Of course, I made these with ground venison burger. They are delicious with venison sausage, too. Whatever you use, they’ll be great! 

Naturally, most of us expect cabbage, carrots, onions and some type of meat and some spices. What you put in your egg rolls oftentimes depends on where you are from. People have many different tricks to rolling and sealing them, too and some like to bake them instead of frying them. Myself, I like to bake a few and fry the rest. Baking them is healthier, but frying them get’s them more crispy. 

Egg rolls can be intimidating if you’ve never made them, but there are lots of videos on YouTube and I’ll do my best to tell you how in detail as well. If you’re concerned, watch the YouTube video with Chef Robert Danhi. He offers some great tips and shows you step-by-step directions for rolling the egg roll. Click here!  

Feel free to print our recipe card:

Venison Egg Rolls

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 24 Egg Rolls

Serving Size: 3 Egg Rolls

Calories per serving: 293

Fat per serving: 5 g

Venison Egg Rolls


  • 1 lb venison, ground
  • 24 egg roll wraps
  • 1 Tbsp. cornstarch mixed with 1/4 cup of cool water (for sealing egg rolls)
  • 1.5 tsp. sesame oil
  • 2 cups of cabbage, chopped
  • 1  1/2 cups of shredded carrot
  • 1/2 cup of onions, chopped
  • 2 Tbsp. minced garlic
  • 3 tsp. ground ginger
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper


  1. Fry the venison in a skillet on medium-high heat just until it's done, which should be about 7 minutes. Remove from the heat, drain any excess oil, and add the minced garlic, ginger, salt and pepper and heat another minute.
  2. In a large skillet on medium-high heat add 1 tsp. of sesame oil and add cabbage, carrots, and onions. Cook this for about 3 minutes, stirring often.
  3. Mix the venison mixture and cabbage mixture together and let this cool completely. I like to put it in a couple of large plates so it will cool faster. Sort of tilt the plates so that any moisture that remains can be removed by dabbing with a paper towel.
  4. In a small bowl, mix 1 Tbsp. of cornstarch with 1/4 cup of cool water and set it aside. We will use this to help seal the egg rolls.
  5. Now assemble the egg rolls. Lay the wrapper on a cutting board in the shape of a diamond, place 1/4 cup (4 Tbsp.) of the egg roll mixture in the center of the wrap and spread it out about an inch or so from the corners.
  6. Fold the bottom corner over the filling and then sort of roll it back to help tighten the filling. Fold in the sides and brush a tiny amount of the cornstarch mixture on them.
  7. Then roll the egg roll towards the final corner. You can add a little cornstarch mixture to the final corner tip if needed.
  8. Now, check the edges to make sure they are tightly rolled and sealed properly, making adjustments as needed.
  9. If baking, preheat the oven to 400ºF. Line a cookie sheet with parchment paper and place the egg rolls, flap-side down, spaced a couple of inches apart. Brush with sesame oil and bake until browned, about 12 minutes.
  10. If frying, place them on a piece of parchment paper until you are ready. Heat a deep fryer to 350°F and gently put about 6 (depending on the size of the fryer) egg rolls in the oil. Fry until golden brown, about 1.5--2 minutes, turning occasionally. Place on wire rack to cool.


If you don't have time to chop and shredded the cabbage and carrots, use 3.5 cups of pre-shredded cole slaw. If the pre-shredded cole slaw contains onions, use 4 cups.

This goes great with steamed brown rice and veggies and I love to dip them in soy sauce, sweet and sour sauce, or ranch dressing.

The good, the bad and the delicious…

  • Venison Egg Rolls are low in calories, very high in protein, vitamin A, iron, and vitamin C.
  • It also might be too high in cholesterol and sodium for some. 

See tips below for making this a more diet-friendly recipe. 

Venison Egg Rolls Nutrition Facts

The nutrition facts below are for baked egg rolls. If you fry yours the calories and fats will be somewhat higher. 
 Yields: 24 Venison Egg Rolls  Serving: 3 Egg Rolls
Calories 293  Calories from fat: 15
   % Daily Value*
Total Fat 5 g  8%
 Saturated Fat 2 g  11%
 Monounsaturated Fat 0 g
 Polyunsaturated Fat 0 g
 Trans Fat 0.0 g
Cholesterol 54 mg  18%
Sodium 613 mg  26%
Potassium 136 mg  4%
Total Carbohydrates 41 g  14%
 Dietary Fiber 2 g  10%
 Sugars 3 g
Protein 20 g  40%
Vitamin A 69% Vitamin C 18%
Calcium 4% Iron 22%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. 

To make this recipe more diet-friendly…

  • To lower the sodium you could omit the added 1/2 tsp. of salt or use a salt alternative, but this will not make much of a difference. You could also use a lower sodium egg roll wrapper. In my experience, the Nosoya brand, which is the brand I used and calculated the nutrition facts with, is the healthiest wrapper.
  • The cholesterol is coming from the venison, the egg roll wraps, and the sesame oil. To lower the cholesterol, you could use a lower cholesterol brand of wraps and a healthier oil. You could also eat less than the serving amount, which is 3. If your venison burger doesn’t have any added fat, the overall cholesterol level would be drastically lowered.
  • Whatever changes you make to your venison egg rolls, you can recalculate the nutrition facts at

Bon Appétit

Venison Egg Rolls


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