Egg rolls

Caribou, Water Chestnut and Sweet Corn Egg Rolls

Caribou is one of my favorite Yukon treats, and if you happened to get one during hunting season (or have generous friends) then you’re going to find yourself with a bit of ground. These egg rolls make use of a bunch of tinned goods while still letting the main ingredient shine. If you’re not a hunter, you can substitute any sort of ground meat you’d like and these egg rolls will still turn out delicious.

Since these egg rolls are baked, not deep fried, they tend to reheat even better than their less healthy brethren. Just pop them in a 375-degree oven and cook until the outside has regained its crisp texture.

Makes approximately 25 egg rolls


1 teaspoon toasted sesame oil

2 ribs celery, finely chopped

3 cloves garlic, finely chopped

2-inch piece fresh ginger, finely chopped

1 onion, finely chopped

2 pounds ground caribou (moose, pork, and chicken are all great substitutes)

3 tablespoons soy sauce

2 tablespoon oyster sauce

1 tablespoon rice vinegar

1 teaspoon sugar

1 can water chestnuts, drained and thinly sliced

1 can peaches and cream corn, drained

Salt, to taste

Pinch red pepper flakes (optional)

1 package egg roll wrappers

1 egg, beaten

2 tablespoons canola oil


1. Set oven at 425 degrees. Have on hand a lined baking sheet.

2. Heat the toasted sesame oil in a large cast iron skillet over medium high heat until shimmering then add celery, garlic, ginger and onion and cook until vegetables begin to soften, about 5 minutes. Add the ground meat and cook until browned, about 6 minutes. Then add soy sauce, oyster sauce, rice vinegar, sugar, water chestnuts and corn then cook until all the liquid is fully absorbed. The time will depend on what meat you end up using, but anywhere between 5 and 15 minutes. Taste the meat mixture and season to taste with salt and red pepper flakes if using.

3. Place one wrapper on a cutting board and place 2 tablespoons of filling in the center. Brush edges of wrapper with beaten egg then fold wrapper around filling. Repeat with remaining filling and wrappers until all of both are fully used. Brush each egg roll with canola oil then place on lined baking sheet.

4. Bake in the oven for 10 minutes, then flip each egg roll and cook for an additional 5 minutes. Let cool slightly before serving.

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