The following recipe for Fish Meat Egg Rolls is from SurvivalBlog reader Mrs. Alaska.
She notes: “I have used freshly caught and/or frozen fish of six different species for this dish – all delicious, but you could try canned fish, too.
This is based on a recipe I first discovered through the wonderful, national organization called BOW: Becoming an Outdoor Woman. Its courses and weekends are offered through the state departments like Fish and Game. Highly recommended for both women and men (my husband attended, too).”
Ingredients
-
Egg roll wrappers (not wonton wrappers – they are super small)
-
Fish of choice, boned, and cut into finger shaped pieces. You can leave the skin on many species.
-
Cream cheese, cut into finger shaped pieces
-
Other cheese of preference, like cheddar, sliced into finger shaped planks
-
Onion, diced
-
Jalapeno or chili peppers, chopped
Directions
Keep the wrappers covered or they will dry out.
Have a finger bowl with water in it.
Have all other ingredients chopped and accessible on a platter before starting. You will have to estimate the amount of each ingredient given the number of egg rolls you intend to make.
Lay out 4 egg roll wrappers on a cookie sheet. Wet your finger in the finger bowl and draw a wet line along all four edges of the wrapper.
On each square wrapper, arrange the other ingredients diagonally, on top of each other, multi-layered (fish, onion, jalapeno, cheeses) with enough wrapper above and below the narrow ends to touch when you fold them over the food.
Then roll one remaining side of the wrapper tightly over the finger of food and toward the far corner. If the corner is loose, touch the inside with a watery finger so it will paste to the roll.
TIGHT is key. If your roll is loose, the oil will get in and the ingredients will get greasy or spill out.
Set the finished roll aside.
Make the rest of your egg rolls.
I recommend putting a cookie sheet of non-touching egg rolls in the freezer, if you have one (covered with saran wrap, a cloth, or foil) for an hour to tighten the rolls before frying. If no freezer, you should heat the oil while assembling the rolls and cook them immediately. Otherwise, the egg roll wrappers will dry and crack.
ou can cook these in an air fryer if you have the electricity for its 1700 watt draw or in a pan or in an oven.
The texture will vary depending on whether you cook it in hot oil or in the air fryer or oven. I have enjoyed all three.
In a medium-sized cast iron pan with 1/2 inch of hot, melted Crisco, I cook 4 rolls at a time (with space between them) over medium heat and turn the tubes 2 or 3 times, every 3-4 minutes. A larger pan can accommodate more egg rolls at a time.
For the air fryer, I heat the appliance to 400 degrees, lightly oil the pan and the egg rolls and turn every 5 minutes until they look crispy.
For the oven, I heat the interior to 400 – 450 degrees and turn the rolls every 5 minutes until they look done, but they will not be as crispy as the other two methods.
When you remove the rolls, lay them on paper napkins or paper towels to absorb any excess grease. If making many batches, you can keep them warm in a warm (low) oven.
SAUCES
I love offering a variety of sauces, dips, and dressings for meals. For this one, here are some that have been popular:
*low salt soy sauce
*lemon or lime aioli (basically mayo with the citrus juice and zest)
*aioli with chipotles in adobo sauce (my personal favorite
*vinegar based dips:
chimichurri sauce (cilantro and other herbs in vinegar)
vinegar, sesame oil, peanut butter, and soy sauce (a family staple sauce)
Serving and Storage
These egg rolls can be made in advance, frozen before cooking, and then fried fresh for a meal or appetizer.
They can be reheated after cooking, but the texture degrades.
—
Mrs. Alaska blogs at: Alaskauu1@gmail.com
—
Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!