Crispy Elk Egg Rolls (Wild Game Recipe for Hunters)
A crispy, high-protein way to use your elk (or beef) that’s simple, flavorful, and perfect after a long day outdoors. This is one of our favorite ways to turn wild game into something everyone will eat.
Yield
About 8 egg rolls per 1 pound of elk steak
(You’ll use small portions so they roll properly and stay sealed.)
What You’ll Need
Elk steaks (fully cooked, then chopped) or if you don’t have elk, substitute for beef
Broccoli slaw
Remi Warren Live Wild Citrus Pepper seasoning (or your favorite wild game seasoning)
Avocado oil (for frying)
Water (for sealing the eggrolls)
Mae Ploy sweet chili sauce (for dipping)
How to Make Elk Egg Rolls
1. Cook the Elk
Season your elk steaks with your citrus pepper seasoning (or your favorite elk/beef seasoning) and cook fully.
Once cooked, let rest briefly, then chop into small, bite-sized pieces.
2. Assemble the Egg Rolls
Lay out one egg roll wrapper
Add a small portion of chopped elk (don’t overfill)
Top with broccoli slaw
Roll tightly into egg roll form, sealing the edge with a small amount of water.
3. Heat the Oil
In a separate pan, heat avocado oil over medium heat until hot.
4. Fry Until Crispy
Place egg rolls into the oil and cook, turning as needed, until:
Golden brown
Crispy on all sides
Keep a close eye—they cook quickly and WILL burn. I only do about 2 eggrolls at a time so I can closely watch them
5. Serve
Remove from oil and let rest briefly.
Serve warm with sweet chili sauce for dipping.
Tips for Best Results (Wild Game Cooking)
Smaller portions = easier rolling and will stay together better
Don’t overcrowd the pan when frying
Crisp on all sides for that perfect crunch
If you’re cooking multiple rolls at a time, set the oven on your warm setting and put the egg rolls in the oven to stay warm while you’re cooking the rest of the rolls.
