Asian-Inspired Elk Spring Rolls
Prep time: 10 Minutes
Cook time: 6 mins (depending on the desired doneness)
Method: Pan Searing
Here’s proof that cooking with ground meat is anything but boring! Gigi Eats took our ground elk and turned it into these delightfully fresh Asian Spring Rolls made with coconut wraps. Inspired by a cooking class she took with her family in Vietnam that had them scouring local markets for the freshest ingredients, this recipe is easy to make and is perfect as an app (hello, Super Bowl 53 parties) or as your main with a veggie side dish! She uses our Ground Elk for a rich, flavorful taste but you can, of course, use Bison, Venison or any other ground meat you like.
Recipe & Photography by Gigi Eats. Be sure to check out her blog here.
Recipe: Asian-Inspired Elk Spring Rolls
- 1/2 lb Ground Elk
- 1/2 Small Carrot, grated
- 3 Tbs Jicama, grated
- 2 Tbs Pickled Ginger, minced
- 2 Coconut Wraps, cut into pieces
- Tamari Sauce or Coconut Aminos, optional Parsley, garnish
- Mix the ground elk with the carrot, jicama, and pickled ginger.
- Cut/Rip the coconut wraps into 12 pieces.
- Place some of the ground elk meat mixture on one side of the coconut strip you cut up and then roll into a cigar-like shape.
- Heat a skillet over medium heat, after spraying with non-stick cooking spray.
- Place the coconut-wrapped ground elk meat onto the skillet and cook on each side for about 3 minutes. Do pay attention as the coconut wrap could easily burn.
- Remove from heat when the meat is cooked to your liking.
- Serve your elk spring rolls with a bit of tamari sauce or coconut aminos!