Anglers are always looking for a new way to enjoy their catch. Frozen fish are best if used before 6 months. Even canned, smoked, or pickled fish have a shelf life. It’s a shame to waste these hard fought and caught tasty trophies. 

Fresh fish is the best. Here is a recipe that is a unique twist on presentation. Making fish into tasty finger food is fun and worth the effort. Currently, the Yellow Perch and walleye bite is on. These fish are perfect for this recipe. 

Try this wonderful Perch Fish Rolls recipe. You can use any flaky fish that has been canned, poached, or steamed. Just add them last, since they are already cooked. Shredded raw fish works well. The recipe portions will vary in amounts based on how many fish you plan to use. This recipe is for 12 Fish Rolls. 

• 12 egg roll wrappers
• 1 cup of chicken broth
• 1 tbsp of Soy Sauce
• 1 tbsp of Dry Sherry
• 1 tsp of Ground Ginger
• 1 tsp of cornstarch
• 1 tbsp of Canola oil
• 8 oz. of shredded fish/perch. raw
• ½ cup of chopped onion
• ½ cup of chopped celery. 
• ½ cup of Bean sprouts are optional but make for a traditional egg roll appearance. 
• 1 coarsely grated carrot
• 1 cup of finely chopped cabbage. A little Red Cabbage adds color and flavor.
• 1 lightly beaten egg white for sealing the wrappers.
• Peanut oil, Canola oil, or Olivelle Burnt Orange olive oil for frying. Each adds a different taste. The Peanut oil is tasty, but the Olivelle olive oil is healthy and flavorful.

Combine the soy sauce, ginger, sherry, broth, and cornstarch in a bowl. 

In a Wok, or frying pan, heat the oil for frying. Once the oil is hot, add the fish, carrot, onion, celery, cabbage, and cook until the fish is cooked, and the onions are slightly browned. Now, pour the seasoned broth into the wok and stir. Cook until the sauce begins to thicken. Remove from the heat.

To assemble the egg rolls, spoon 2-3 tablespoons of the perch/fish filling onto the bottom corner of the egg roll wrapper. Too much will make rolling the wraps harder to do. Roll the bottom corner over the filling. Brush the other side with egg white and fold them over the center. Roll into a tight package. (If this confuses you, check out a YouTube video on how to wrap an egg roll.)

Fill the wrappers and lay them onto wax paper. Cover with a damp towel while you work. 

Now use a deep fryer and select your cooking oil. You can also use the Wok. Just add enough oil to do the job. Once the oil is 375 degrees, slip in the egg rolls. Do not overcrowd them as you let them fry for 3-4 minutes. A cast iron Dutch Oven inverted lid is also a great frying vessel. You can also Air Fry or Bake the rolls.

Once they are golden brown, place them onto a rack to cool and drain. A paper towel will work but will keep the rolls oily. The grate allows the oil to completely drip away and off the egg roll. 

Serve with hot fried rice. I also prepare some dipping sauces for added flavor fun.  

Roll on!

Montana Grant