I’ve been told you really shouldn’t combine multiple recipes to create a single new dish. I usually believe this advice as I’ve done that, worked from different recipes. Ya did you know that doesn’t work so well when baking, the mixing, not the advice. The advice is pretty sound. You really do not want to know what I’ve done to several cakes, cupcakes….oooohh bad, was very very bad.
I mean, you can combine different elements or portion from different recipes, such as a frosting from one recipe and a cake base from another. That is fine. Go ahead, mix and match like a mad scientist. Knock yourself out, have a ball. Just do not combine two different base recipes or two different frostings… that’s when well intended creations turn into freakish frankenstein cakes of the witching hour. Sure it’s close to Halloween but I’m certainly not going to eat that; perhaps prop it on my front porch to scare little kiddies… but no we’re not eating that.
Besides the last one I created ended up so dense I’m fairly certain I invented a new type of brick. Hey we win some lose some.
This recipe however is perfect for mixing, matching, combining and white coats and beakers. I had in my head what I wanted to do make. I love egg rolls and could eat them solely when we get Chinese take out. This is the main reason I wanted something that was more of a meal. I wanted an egg roll with fish. period! Where to start.
Recipes of course. I just couldn’t find a single recipe that really “did it” for me besides it was morphing as I went along. I pulled the sauce almost verbatim from my 2011 Disney World Food & Wine Festival cookbook and only made a minor addition of the soy sauce. The mixture ended up being a mish-mash of my own spin, and several basic pork roll recipes, including the package of egg wraps.
Don’t let the lengthy recipe below scare you, this took a little prep and time but it really wasn’t difficult at all. Most of the time time was spent wrapping and cooking the egg rolls.
Heat the sesame seeds in a dry skillet just until they are fragrant. Then mix all the sauce ingredients together and pop it in the fridge for a good chill.
I’m all about mis en place and you definitely want to get everything chopped, minced, measured and poured before you start cooking here. The mixture cooks fast once everything is ready. Some cabbage, carrots, onion, bean sprouts, ginger, soy sauce, white fish… you know good stuff.
Cook up the ginger and garlic then add the fish for a couple of minutes. Invite the veggies and pour in the soy and oyster sauces. Cook it all up again for a couple of minutes and let’s get down to business.
Heat some oil, about three inches, to 320 degrees. While that warms to the idea of fish egg rolls, lets get rolling.
Spoon about a 1/4 cup diagonally on a wrap. Add some water around the edges and roll. Bottom corner, sides, top corner. Seal good and time to cook.
Two to three minutes in a rolling oil bath cooks these up brilliantly.
I have to say these were Uh-mazing! Mr. Sweet Butter said they were the best egg rolls he ever had and would be happy eating them every week.
coming from him, that’s a keeper for sure. I need to spend a day making tons of these and just freeze them. It’s a recommendation because I completely support freezing everything. Cook once, eat thrice, I say.
So, if you find yourself in an experimental mood and want to play with your food, use this recipe as your blank slate. Go nuts and leave the cake recipe in tact. It’s just better left alone.
Hope you enjoy!
- 1 tablespoon White sesame seeds
- ⅓ cup Real mayonaisse
- 1 tablespoon water
- 1 tablespoon Low sodium soy sauce
- 1½ teaspoons Sesame oil
- 1½ teaspoons Lemon juice
- 1 teaspoon Garlic, minced
- ½ teaspoon Sea salt
- ¼ teaspoon Black pepper
- 1 pound or 2 large White fish fillets
- 2 cups Cabbage, shredded
- 1 medium Onion, chopped
- 2 medium Carrots, shredded ( about 1 cup )
- 2 tablespoons Low sodium Soy sauce
- ½ can (7oz) Bean sprouts
- 2-3 tablespoons Fresh Ginger, crushed
- 1½ tablespoons Oyster sauce
- 2-3 tablespoons Sesame oil or olive oil is fine.
- 20 egg roll wrappers
- Canola or safflower oil
- Toast sesame seeds in a small, dry skillet on medium heat until light brown. Remove from heat and set aside. Do not burn them.
- Combine remaining ingredients in a small bowl, add cooled sesame seeds.
- Stir and chill until ready for use.
- Combine the carrots, onion, bean sprouts and cabbage in a bowl and set aside.
- Dice fish into small cubes, about the size of the tip of your thumb.
- Heat sesame or fish oil in a large skillet on medium heat. Add garlic and ginger and cook until fragrant.
- Add fish and cook 5-7 minutes or until done but not falling apart (Swai fish or sea bass work well).
- Add vegetable mixture and toss in soy sauce and oyster sauces.
- Cook 2-3 minutes until veggies begin to soften. (adjust seasoning and soy sauce to desired taste).
- Remove from heat.
- Heat 2-3 inches of oil to 320 degrees.
- While oil is heating add about ¼ cup of mixture to the center of the egg wrappers diagonally.
- With a pastry brush, paint the edges of the wrap with a very light coating of water. Don’t over do it here, just enough to seal the edges.
- Roll the bottom corner over the mixture.
- Fold in the side corners and seal.
- Wrap the roll completely and seal the top corner.
- (imagine how an envelope is folded).
- Add egg rolls to oil 2-3 at a time and rolling constantly, cook 2-3 minutes until golden brown.
- Remove and drain.
- Serve and top with Kimchi sauce.