Homemade Walleye Egg Rolls Recipe

A new and fresh way to serve up your walleye! SCHEELS Pro Angler Team, Josh and Bri Douglas, fry up some homemade walleye egg rolls. The crunch of the egg roll paired with the zesty dipping sauce is a for sure fan favorite!

Ingredients

Egg Rolls:

• 2 lbs. walleye filets
• 2 tbsp Cajun seasoning
• 1 bag coleslaw
• American cheese slices
• Egg roll wrappers
• Peanut oil

Dipping Sauce:

• ¾ cup mayonnaise
• 2 tbsp Thai sweet chili sauce
• 1 tbsp chile-garlic sauce
• ½ lime, juiced
• 1 tsp sesame oil

Tools

• Camp Chef 2 burner propane stove
• Cast iron Dutch oven
• Oil thermometer
• Fry basket

Instructions

1. Take the walleye filets and cube into 1-inch chunks. Season the walleye with 2 tablespoons of creole/Cajun seasoning. Use a little less if you don't like them spicy.
2. Add the coleslaw and mix together.
3. Take a package of egg roll wrappers and lay each egg roll wrapper in the shape of a diamond.
4. Put a half slice of American cheese just below the center of the wrap and add about 2 heaping tablespoons of the fish mix and roll.
5. Take the right and left corners and fold them into the center. Roll the wrapper from the bottom to the top, wetting the very tip with water on your fingertip to glue it together.
6. Deep fry at 350° until golden brown. Takes about 4-6 minutes.
7. Prep dipping sauce as needed.