Venison Egg Rolls with Citrus Hoisin Dipping Sauce - Twin Dragon Asian Wrapper Challenge
Venison Egg Rolls with Citrus Hoisin Dipping Sauce - Twin Dragon Asian Wrapper Challenge
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Servings: 12
Ingredients
- 1 pound venison sausage any variety of pork sausage will do
- 1 tablespoon fresh grated ginger
- 1 tablespoon minced fresh garlic
- 1 teaspoon sesame oil
- ½ teaspoon onion powder
- ¼ teaspoon Chinese 5 spice
- 1 tablespoon light soy sauce
- 2 large red or yellow bell peppers Julienne
- 12 Twin Dragon Asian Egg Roll Wrappers
- 2 tablespoons flour
- 3 tablespoon water
- 4 cups vegetable oil for frying
FOR THE CITRUS HOISIN DIPPING SAUCE:
- ¼ cup hoisin sauce
- ¼ cup red pepper jelly
- 1 cup orange marmalade
- 3-4 tablespoons water
Instructions
- Heat sesame oil in a medium saucepan. Cook garlic and ginger for 3 minutes
- Add venison sausage, onion powder, Chinese 5 spice, and soy sauce. Cook until meat is crumbly and no pink remains
- Allow mixture to cool
- Mix flour and water together to use to seal egg rolls
- Julienne red and yellow peppers (thin match sticks)
- Open egg roll wrappers and place on a clean surface with one corner of wrapper facing you. Place 4 tablespoons cooled meat mixture in the center of the wrapper.
- Place about 4-6 slices of Julienne red and yellow pepper on top of meat
- Wet all the edges with flour mixture with your finger. Fold corner edge (side facing you) into the middle and tuck under the meat mixture. Fold up the two sides and secure. Wrap into a cigar share.
- Fry egg rolls until lightly browned
- Serve with Citrus Hoisin Dipping Sauce
Citrus Dipping Sauce:
- Heat all ingredients in a saucepan over medium heat until melted. Keep warm until ready to serve
Notes
by Rebecka Evans