EGG ROLLS
16 oz. pkg. shredded cabbage/coleslaw
2 lbs. walleye or pan fish, cut into 1-inch chunks
1 T. Old Bay Seasoning
1 pkg. egg roll wrappers
SAUCE
¾ cup mayo
¾ cup sour cream
1 T. garlic chili sauce
3 T. sweet chili sauce
1 tsp. Old Bay Seasoning
In a large bowl, mix cabbage, walleye and seasoning. Fill egg roll wraps and roll. Air fry about 15 minutes or deep fry until golden brown.
For the sauce, mix all ingredients together in a bowl. Best if made ahead of time and chilled.
ROLLING TIP: Make sure to wet edges of egg roll wraps before filling and rolling. We found the best method for rolling is folding the side flaps in first, pinching the bottoms down on both sides of the filling (this ensures the filling stays in), then rolling like a burrito.
SAUCY TIP: Though delicious as is, this sauce is also a great base to make the flavors your own. We added more garlic chili sauce for heat and a fresh squeeze of lemon for some acidity.
Recipe by Jason Bentz, Mountrail-Williams Electric Cooperative and Innovative Energy Alliance Cooperative
