Crispy Venison Spring Rolls

Most people don’t think of venison when they think of spring rolls, which is exactly why this recipe works so well. Thin-sliced backstrap or hindquarter marinated in soy sauce and ginger, stir-fried fast over high heat, then wrapped with dried apricots and shredded cabbage in a crispy egg roll wrapper — it’s an unexpected combination that makes venison taste like something completely different.

The apricots are not optional. They add a subtle sweetness that balances the savory marinade and cuts through the richness of the fried wrapper. Don’t skip them. The dipping sauce — soy, hoisin, brown sugar, and rice vinegar — takes about two minutes to make and ties the whole thing together.

This is the recipe I’d serve to someone who’s convinced they don’t like venison. Slice the meat as thin as possible, don’t overcook it in the wok — 45 to 60 seconds is all it needs — and fry the rolls in batches so they stay crispy. Serve them hot.

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5 from 1 vote

Crispy Venison Spring Rolls

Course: Main Course

Cuisine: American

Servings: 4 appetizer servings

Ingredients

• 1 1/2 cups venison from backstrap tenderloin or hindquarter, trimmed
• 2 tablespoons soy sauce
• 1 teaspoon fresh ginger minced
• 2 garlic cloves minced
• 2 tablespoons peanut oil
• 1/4 cup dried apricots thinly sliced
• 1 cup cabbage shredded
• 3 tablespoons fresh cilantro leaves minced
• 8 egg roll wrappers
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water
• oil for frying

Dipping Sauce

• 1/4 cup soy sauce
• 1 tablespoon hoisin sauce Asian section of your grocery store. It's there -- really
• 1 tablespoon brown sugar
• 2 tablespoons rice vinegar or white wine vinegar

Instructions

• Whisk together dipping sauce ingredients in a small bowl.
• Slice venison as thinly as possible into 2- to 3-inch strips. Combine sliced venison with next three ingredients, and marinate for 1 hour. Remove meat from marinade and drain. Stir-fry meat in hot peanut oil for 45 to 60 seconds over high heat in a wok or skillet. Transfer to paper towels to cool.
• In a small bowl, combine apricots, cabbage and cilantro. For each spring roll, lay the wrapper on a flat surface, and place about 2 to 3 tablespoons of the cabbage mixture on the lower third of the wrapper, forming an area of about 1 inch tall by 3 inches wide. Arrange cooked meat on top of cabbage. Turn in sides of wrapper to just overlap stuffing. Begin rolling egg roll by starting at the edge nearest you and rolling away from you, like a burrito. When you get to the edge, moisten it with a little of the cornstarch mixture to seal the edges like glue.
• Heat 3 to 4 inches of oil in a heavy pot over medium-high heat. When hot, carefully add spring rolls, one or two at a time, into the oil, and fry until golden brown. Drain fried rolls on paper towels. Arrange on a plate, and serve with dipping sauce on the side.