Quick and satisfying, this Eggroll in a Bowl with Ground Venison is packed with bold Asian flavors and is ready in just 20 minutes. It's a low carb, keto friendly recipe that tastes like your favorite takeout, without the wrapper or the guilt.
I started making this dish out of my love for Asian food and the need to use up the venison in my freezer. The flavor of ground venison pairs so well with garlic, ginger, and sesame oil - especially when cooked alongside ground pork for a little extra richness. If you like this, you might also enjoy my Thai Basil Venison, another low carb favorite with bold flavor.
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Why This Venison Eggroll in a Bowl is a Weeknight Favorite
Keto & low carb friendly: No wrapper, no added sugar, just flavor packed veggies and meat.
Fast & easy: Dinner is on the table in 20 minutes. Perfect for busy weeknights.
Great use for venison: A delicious way to enjoy lean ground deer meat without gamey flavor.
Key Ingredients
Ground Venison: Lean and rich in protein, a healthy wild game option.
Ground Pork: Balances the venison with added fat and flavor.
Green & Red Cabbage: Classic eggroll filling that's crisp-tender when sauteed.
Sesame Oil: Brings a toasty, nutty depth to the dish.
Garlic & Ginger: Fresh aromatics that build bold, authentic flavor.
Coconut Aminos or Soy Sauce: Adds a salty umami without added sugar and a great soy-free alternative.
Unseasoned Rice Vinegar: Gives just the right amount of acidity to balance the dish.
Green Onions (Scallions): Adds freshness and a mild onion bite.
Ingredient Substitutions
Instead of ground venison use ground pork, ground chicken, ground turkey, or lean ground beef.
Olive oil can be used in place of sesame oil, though it will have a milder flavor.
Use ½ to ¾ teaspoon of ground ginger or 1 teaspoon ginger paste in place of freshly grated ginger.
Recipe Variations
Add shredded carrots or bell peppers for a pop of color and a little crunch.
Spice it up with sriracha or red pepper flakes while cooking the emat.
Top it with a fried egg for a hearty breakfast version (and extra boost of protein).
Top Tips
- Use a microplane to grate ginger for best flavor and less fiber.
- Pre-shred your cabbage or grab a bagged slaw mix to save time.
- Don't overcook the cabbage. Keep it just tender for the best texture.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days. This reheats well in the microwave or in a skillet. It also makes a great make-ahead lunch!
Serving Suggestions
Serve this Eggrol in a Bowl hot with a drizzle of sriracha or sprinkle of sesame seeds. For a full meal, pair it with
More Ground Venison Recipes You'll Love
- Venison Breakfast Sausage
- Easy Venison Sloppy Joes
- Venison Meatball Alfredo
- Venison Potstickers
Why Use Venison for an Eggroll Bowl
Ground venison is the perfect protein for a healthy eggroll in a bowl because it is incredibly lean and nutrient dense. Unlike traditional pork-based versions, using venison provides a deep, savory flavor that pairs beautifully with the brightness of fresh ginger and the umami of coconut aminos. You can check out the full nutritional profile of venison vs. beef at the USDA FoodData Central.
For more on the benefits of harvesting your own meat, refer to the wild game resources provided by Penn State Extension.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Eggroll in a Bowl with Ground Venison
Equipment
- Large skillet , or wok
- Sharp knife , or mandoline
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Ingredients
- ¾ pound ground venison
- 6 ounces ground pork
- 1 tablespoon sesame oil
- 2 green onions , sliced, white part only with greens reserved
- 2 large garlic cloves
- 1 teaspoon grated fresh ginger
- ¼ cup diced onion
- 3 cups white cabbage thinly sliced
- 1 cup red cabbage thinly sliced
- 2 tablespoons coconut aminos
- 1 tablespoon unseasoned rice vinegar
- Sriracha sauce optional
- Toasted sesame seeds optional
Instructions
- Heat the sesame oil n a large skillet over medium heat until hot. Add the scallions, garlic, and ginger. Toss and cook for 1 minute
- Add the ground venison and pork. Chop the meat into smaller pieces and cook, stirring for 8 minutes or until the meat has begun to brown.
- Add the cabbage, coconut aminos, and rice vinegar. Toss to coat. Cook for 8 minutes, or until cabbage has wilted and cooked and ground meat is browned.
- Serve with a drizzle of sriracha sauce (if using) and sprinkle with sesame seeds (if using)
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