Finding creative ways to use ground wild game is key to enjoying a well-rounded variety of cuisine. This recipe does well as an appetizer, although it’s so good, we’ve devoured it as the main course. Plus, it takes advantage of many ready-made components to make this a quickie, and it’s equally as delicious whether made with the mince of wild game birds or even venison. 

For this go-round, we made use of the drumstick meat of wild turkeys, as grinding is an ideal way to use meat others think too tough for delicious dining. 

Prep Time: 10-15 minutes
Cook Time: 5-15 minutes
Serves: 6+



Ground wild turkey egg rolls with wrappers
These Twin Dragon wrappers work well for homemade egg rolls. (Photo: Kristin Alberts/


  • .5 to 1 pound ground wild game (this one with ground turkey drumstick meat)
  • 2.5 cups raw shredded cabbage (preferably a fresh head, but a bag of finely shredded slaw will work)
  • 2-3 ounces shredded carrots (unless using a bag of coleslaw with carrots already in it)
  • Egg roll wraps 7 to 8-inch squares (we get the 20-count package)
  • 3 cloves garlic, finely minced
  • 2 green onions or wild leeks, finely sliced
  • 2 tsp soy sauce
  • 1 tsp onion powder
  • 1.5 tsp ground ginger
  • .5 tsp black pepper
  • .5 tsp salt
  • One egg, beaten (for egg wash sealant)
  • Peanut oil (if frying)
  • Favored Dipping Sauce: soy, Thai chili, or duck sauce


Heat a tablespoon of your chosen oil in a medium skillet. Add the ground meat and season with the ingredients above. Cook until just done and crumbly, breaking up as you go to get the finest mince possible. A ground meat chopper makes this task much easier. 

If necessary, add a little more oil, as wild game is typically much drier than pork or beef. Then, add the shredded cabbage, carrots, onions, minced garlic, and soy sauce, cooking until cabbage is wilted, usually around 4-5 minutes. Remove from heat and prepare to wrap. 

If frying in oil, start heating that oil now. If you prefer to air fry, get that unit ready. 



About 1/3 cup of filling per wrapper should do it. Don't overfill, or the wrapper will tear. (Photo: Kristin Alberts/

Lay out one egg roll wrapper at a time, like a diamond, on a flat work surface. Add roughly 1/3 cup of filling close to the center of the wrapper, but nearer the bottom point of the diamond. Do not overfill. Roll tightly, starting with the first corner over the top, then folding the right and left corners in. Finally, roll up the rest of the way and seal with the egg wash.



Before and after frying – quite a transformation! (Photo: Kristin Alberts/

We can do this the traditional way – fried in oil – or the oil-free way, in the air fryer. Both turn out just fine but with a slightly different flavor. Let’s face it – fat does add flavor and lends a more traditional egg roll with the bubbly and crispy shell. The air fryer way, though, is still delicious and with less mess – read, oil splatter – and smell. However, we’ve found that either slightly brushing or spraying the rolls with oil before adding to the air fryer leads to a more aesthetically pleasing and crispy result. 

If using oil, heat the juice to roughly 350 degrees and place the rolls into the hot oil, turning occasionally to get all sides nicely browned and crispy. This should take roughly 5-7 minutes. Remove from oil and drain on paper towels before plating. 

If using the air fryer, set to approximately 8-10 minutes at 375 degrees. Do not overload the air fryer, though, or cook time will be longer with less-than-desirable results. 



I enjoy these served with sweet Thai chili sauce, soy sauce, and/or duck sauce. (Photo: Kristin Alberts/

Get those freshly fried egg rolls onto the plates of your waiting audience as soon as possible. They’ll be hot, crispy, and ready for dipping. To that end, serve the wild game egg rolls with any number of bathing liquids. While you can concoct your own homemade sauce, we usually keep this one quick. Some favored options? Sweet Thai chili sauce, soy sauce, and duck sauce are easy dips.  

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