Venison Egg Roll in a Bowl

Do you love egg rolls? You’ll love this recipe! It features all of the flavors and ingredients of classic egg rolls but without all the extra time consuming work it takes wrapping the egg rolls and cooking them. The Egg Roll Bowls are filled with ground venison, veggies and a flavorful sauce that is ready in no time.

Venison Egg Roll In a Bowl recipe

Why You’ll Love This Recipe

  • It’s Easy: with only a few simple steps, making this recipe is a breeze.
  • It’s Quick: everyone loves a meal thats ready in less than 30 minutes.
  • It’s Simple: this recipe is full of simple and affordable ingredients that are easy to find.
  • It Reheats Great: this recipe reheats well in the microwave the next day for a great lunch.

Recipe Alterations:

Want to make this recipe your own? Try any of these variations fit to your taste buds:

  • Add sliced Mushrooms
  • Add sliced Bell Peppers
  • Crack an Egg

Venison Egg Roll in a Bowl

Venison Egg Roll In a Bowl recipe

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All of the flavors you love about egg rolls transformed into an easy one skillet meal the entire family will enjoy. Plus, no time wasted wrapping the eggrolls!

  • Author: Jenn Homa
  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 0 hours
  • Yield: 46 servings 1x
  • Category: Dinner
  • Cuisine: Asian


  • 1 tablespoon Olive Oil
  • 1 pound ground Venison
  • Salt and Black Pepper
  • 1 tablespoon Minced Fresh Ginger
  • 1 tablespoon Minced Garlic
  • ½ large Onion, Thinly Sliced
  • 23 cups Shredded Cabbage
  • ¼ cup Shredded Carrots 
  • ¼ cup Low Sodium Soy Sauce
  • 2 teaspoons Sesame Oil
  • 1 tablespoon Sriracha (Optional)
  • 1 teaspoon Sugar
  • 1 Green Onion, Thinly Sliced
  • 1 tablespoon Sesame Seeds


  1. Heat oil in a large skillet over medium/high heat. Add in ground venison and cook until just no longer pink, about 5 minutes, breaking up the meat as it cooks. Season with salt and black pepper to taste. 
  2. Add in the carrots and onions and saute for 5-7 minutes until the onion is tender. 
  3. Add in garlic and ginger and cook for 30 seconds to one minute, stirring constantly. 
  4. Add in cabbage, soy sauce, sesame oil, sriracha and sugar. Sauté for 5-7 minutes or until the cabbage is tender. 
  5. Serve garnished with green onions and sesame seeds

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