I have had this recipe for a while, thought some body might like to try it....

Venison EggRolls:

1 lb ground venison
Med. onion
Block of Pepperjack cheese
Taco seasoning mix ( your brand choice )
Salsa
Sour cream
lettuce
Package of Eggrolls

Brown the venison in a med. size pan. Chop up the onion and add to the venison and cook until onions are clear and soft.

When the onions are clear, add the Taco seasoning and cook per the instructions. When you have the venison done, set aside and let cool for a few minutes.

Take the block of Pepperjack cheese and cut 1/4" strips of cheese off the end of the cheese, and then cut another 1/4" off of the strips to make little 1/4" sticks of cheese. You can make them bigger if you like, just don't make them so big that the sticks won't fit in the eggroll.

Take the eggroll from the package and put 1 tablespoon of the venison mixture on to the center of the eggroll, and then lay a piece of the Pepperjack cheese on top of it and then roll the eggroll per the instruction on the eggroll package.

While you are makeing the eggrolls, heat up a deep fryer or a pan with some some oil deep enough to fry the eggrolls in. When oil is hot, deep fry the eggrolls until golden brown on both side.

I serve the eggrolls ( a couple per plate ) with salsa, lettuce and sour cream over the top of the eggrolls. Along with sides of refried beans and mexican rice.

Enjoy.....