Venison Egg Roll in a Bowl
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!
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Total Time: 0 hours
- Yield: 4-6 servings 1x
- Category: Dinner
- Cuisine: Asian
Ingredients
Scale
- 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
- 2–3 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
Instructions
- 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.
- Add in the carrots and onions and saute for 5-7 minutes until the onion is tender.
- Add in garlic and ginger and cook for 30 seconds to one minute, stirring constantly.
- Add in cabbage, soy sauce, sesame oil, sriracha and sugar. Sauté for 5-7 minutes or until the cabbage is tender.
- Serve garnished with green onions and sesame seeds
Find it online: https://jenndanella.com/venison-egg-roll-in-a-bowl/