- 1 lb of Ground Venison
- 4 tbsp Soy Sauce
- ¼ tsp Garlic Salt
- ½ tsp Minced Garlic
- Optional - Live Wild Bazaar-B-Q
- Coleslaw
- ½ tsp Fish Sauce
- 1 tbsp Teriyaki Sauce
- Sweet Thai Chili Sauce
- Egg Roll wrappers
- Vegetable Oil
- Cup of water
Start by browning the ground venison. Add 1 tbsp of Teriyaki sauce, ¼ tsp of garlic salt, and ½ tsp of minced garlic to the ground meat and mix. Optional- add a packet of Live Wild Bazaar-B-Q to the meat and mix. Finish browning the meat, remove from heat and set aside.
Add coleslaw to the skillet. Mix in 4 tbsp of soy sauce, ½ tsp of fish sauce, and 1 tbsp of Thai sweet chili sauce. Cook until tender, mixing frequently.
Add the coleslaw to the ground meat and mix.
Lay out the egg roll wrappers, add ¼ - ½ cup of the ground meat mix on the wrapper. Wrap the egg roll wrappers and use a little bit of water on the edge of the wrapper to help seal the roll.
Add vegetable oil to the skillet, bring up the heat so that when the roll touches the oil it begins to bubble. Add the egg rolls to the oil, cook them until they are golden brown.
Plate and serve with Thai Sweet Chili Sauce.
