Homemade Walleye Egg Rolls Recipe

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!

30 mins.
20 mins.
10 mins.

When your state fish is walleye, you are bound to have endless experimental ways to fry, cook, and bake it! This walleye egg roll recipe is sure to be a hit at any gathering, anywhere. Not just in Minnesota! Start by heating up the oil on your Camp Chef Burner, setting the burner to 375°. Next, you are going to want your walleye filets deboned and skinned, and then cut into smaller cubes. Cut the walleye into about ½ inch cubes, or bite sized pieces. Add 2 tbsp Cajun seasoning, a bag of coleslaw, and give it a good stir. Take your egg roll wrapper and place some American cheese, followed by the walleye/coleslaw mixture, and fold it up. It’s now time to fry up your egg rolls, about 3 at a time, for 4-6 minutes. To make your dipping sauce, mix together, mayonnaise, sweet chili sauce, chile-garlic sauce, lime, and sesame oil. Slice your egg rolls, dip them in some sauce, and enjoy!


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



  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.