Easy Bison Eggrolls
Get ready for a fusion of southwest flavors and Asian cuisine. Bison steak is sauteed to tender perfection then rolled up into an egg roll wrapper and fried until golden. Packed with firey flavor, these southwest-infused egg rolls are the best of both worlds. Bison stew meat is perfect for wrapping up with crunchy cabbage and peppers because it stays tender even after deep frying.
Easy Bison Eggrolls
Ingredients
- 16 oz Great Range Premium Bison Stew Meat
- 2 tablespoons butter
- 1/2 tablespoon cumin
- 1 tablespoon paprika
- 1/2 tablespoon cayenne pepper
- 1 cup white onion - diced
- 1/2 cup red and orange bell peppers - diced
- 1-2 jalepenos - diced
- 1/4 cup diced green chiles
- 1 cup Mexi-corn or southwest corn - drained
- 1 cup black beans - drained & rinsed
- 1 package shredded cabbage
- 1/2 cup red onion - diced
- 2-3 green onions - chopped
- 1 cup fresco cheese - crumbled
- 1/2 cup cheddar cheese - shredded
- 24 eggroll wrappers
- 1 cup water
- 3 cups vegetable oil - for frying
For Serving
- 1 cup sour cream
- 1/2 cup cotija
- 2-3 green onions - chopped
Instructions
-
In a skillet over medium high heat, melt the butter until frothy. Add the bison stew meat and sear by stirring the meat around the pan until just starting to brown but isn’t cooked through, about 3-5 minutes. Season with cumin, paprika and cayenne pepper.
-
Leaving the bison meat in the pan, add in the white onion, bell peppers, jalapenos and chiles. Stir in the corn and black beans. Saute 3-5 minutes.
-
Next stir in the shredded cabbage, red onion and green onion. Stir by lightly tossing in the pan until the cabbage is wilted, about 5-8 minutes.
-
Transfer the mixture to a large bowl and cool until no longer steaming – about 30-60 minutes. Stir occasionally to allow the filling to cool evenly.
-
Prep a work space with the egg roll wrappers, a bowl of water and bison filling. Use a spoon to scoop about ¼ cup of filling on to the center of the egg roll wrapper. Wet your fingers in the water and rub around the edges of the wrapper to seal it.
-
Pull the corners of the wrapper inward and then fold the bottom corner over the top of the filling, pulling it toward you as you roll the filling forward to wrap it in the filling. Fold in the corners as you roll to make sure the filling is secured with no holes.
-
Preheat a deep fryer or 2-3 inches of vegetable oil in a pot to 425 F. Fry in batches of 3-4 egg rolls, for 3-5 minutes per batch. The egg rolls will be lightly golden when ready (the color will darken as they cool).
-
Rest the cooked egg rolls on a plate lined with a paper towel to catch excess oil. Just prior to serving, sprinkle on fresh cotija and green onion. Serve with a side of sour cream. Enjoy!
Recipe Notes
Like The Starving Chef on Facebook and subscribe on YouTube for weekly recipes. You can find this recipe, and many others, with step-by-step pictures on The Starving Chef Blog.
