Easy Venison Egg Roll in a Bowl with Coleslaw Mix
This Easy Venison Egg Roll in a Bowl with Coleslaw Mix has all the ingredients of Egg Rolls, but without the work of wrapping and frying. This Egg Roll Bowl is made with ground venison and veggies in a flavor-packed sauce, and ready in just 25 minutes.
Servings: 4 servings
Ingredients
- 1 pound ground venison or beef
- 2 Tablespoons olive oil or avocado oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ yellow onion, diced
- ½ cup shredded carrot
- 2 Tablespoons minced garlic
- 4 cups tri-color coleslaw (16 ounces)
- 1 teaspoon ground ginger
- 3 Tablespoons soy sauce
- 2 teaspoons sesame oil
- ½ teaspoon sugar
- 2 Tablespoons green onions, chopped
- ¼ teaspoon sesame seeds, optional
Instructions
- Set a large skillet over medium heat and add 1 Tablespoon of oil. Once hot, add ground venison and brown until no longer pink, about 5 minutes, breaking up the meat with a spatula as it's cooked. Season with salt and pepper. Transfer cooked venison to a large plate.
- In the same large skillet, add remaining 1 Tablespoon of oil with onion and carrots and sauté until onion is tender, about 5 minutes, stirring occasionally.
- Add the minced garlic and cook another 1 minute, stirring constantly.
- Add the cabbage, ginger, soy sauce, sesame oil, and sugar. Continue sautéing for another 5 minutes, stirring occasionally, or until the cabbage is tender.
- Add cooked venison back in and mix until well combined. Serve immediately and garnish with green onions and sesame seeds.
