At first glance this may seem like a lot of work…but most of the prep can be done ahead. Then all you have to do is assemble and sit back and impress your friends and family!
In a world that is very aware of high nutrition these are the perfect use for our organic, free range and natural harvests. Traditionally they are made with sliced pork or chicken and shrimp with an Asian style peanut dipping sauce. Of course, we're going to shake that up a bit... stay tuned.
These may seem to be very complicated but after you get all the components prepped they are actually very simple and fast to assemble. The fillings can range from rice noodles to truffle roasted mushrooms. Be creative and come up with your own interesting filling combos.
Venison Spring Rolls
- 1 pack of Vietnamese style rice noodles (these come in a variety fo sizes) pick the one you like best
- 1 pack round rice paper disks
- Spring greens
- Mint & cilantro
- Chili spiked pickled carrots*
- Truffle roasted mushrooms*
- Thin sliced venison loins/sirloin/top round - that has been grilled or pan seared to rare – medium rare (a great way to spread out some of your limited leftovers)
- Asian Chili & Ginger Remoulade*
Truffle Roasted Mushrooms
- 2-3 packs of Asian Mushrooms- Shiitake, Mitake, Baby Oyster Mushrooms etc – you can use what ever product is available
- 2 tbsp fresh garlic, minced
- 1/2 bunch scallion whites, diced
- 1-2 tbsp white truffle oil
- S & P to taste
Cut the mushrooms into long strips, toss with the rest of the ingredients. Lay them out on a sheet pan and place them in an 375° F oven for about 20 minutes or until they are a light brown and there is no liquid on the pan. Allow to cool to use.
Chili Spiked Pickled Carrots
- 2-3 large carrots, peeled and cut into julienne
- 1 jalapeno, sliced thin
- Pickling brine
- 2 cups water
- 1 cup light vinegar – sherry, cider, champagne etc
- 2 tbsp sugar
- 1 tsp sea salt
- 1 sliced lemon
- 2 bay leaves
- Star anise (optional)
Place all the ingredients for the brine in a pot and bring to a boil. Adjust the seasonings according to your taste. Pour the brine over the carrots. Cover and allow to sit in the fridge overnight.
Asian Chili and Ginger Remoulade
- 2 cups of mayonnaise
- 2 tbsp chopped pickled ginger, you can also use fresh
- ½ bunch of scallions, green part
- 2 -3 tbsp asian style chili sauce, my favorite is crispy chili sauce by Laoganma (available on Amazon)
- Splash soy sauce
Mix all the ingredients. This sauce can be used on anything that you want that Asian flare and will last for months in the refrigerator.
To Assemble
Soak the rice noodles per the instructions on the package. This will vary depending on the size, brand and whether they are fresh or dried. Take the rice disks and dip them into warm water for 3-4 seconds. They will bloom as they sit. Place them on a towel. Arrange as many as you will stuff for your group.
Lay a thin layer of the sliced venison on each disk. Follow with the noodles, greens, herbs, pickled carrots and roasted mushrooms. Fold the ends of the disks to lock in the fillings. Take the bottom of the disks and fold them over the fillings. With a firm hand roll the folded bottom towards the top until you go past the edge. Place the rolled spring rolls on a lightly dampened towel and cover with another damp towel to keep them nice and fresh. Continue until all your desired rolls are done.
These can be made a couple of hours ahead. Just pull them out when you're ready to serve all your gratefully surprised friends and family. Served with the chili ginger dipping sauce, extra sliced green chilies, and pickled carrots.
