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Fried Morels and Venison Egg Rolls Recipe

Light and crispy egg rolls filled with ground venison, morel mushrooms, shredded cabbage, and cheese.

Fried Morels and Venison Egg Rolls Recipe

Fried Morels and Venison Egg Rolls served with a Tabasco-Ketchup dipping sauce on the side. (Jenny Nguyen-Wheatley photo)

I first made a variation of these egg rolls years ago. I was working near Philadelphia and while out to dinner with coworkers one night, I discovered fried Philly cheesesteak egg rolls: hot and cheesy, yet much lighter and pleasantly crispy compared to a giant hoagie. So, when I got home, I made wild duck “cheesesteak” egg rolls, and it has been a hit since.

This is a versatile recipe. You can use just about any kind of meat you can think of. I used ground venison because it’s easy but shaved/thinly sliced meat is more traditional. If you like, add finely chopped green pepper to the sauté. I chose to keep it simple—the spice will come from the dipping...

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