Saturday, July 9, 2016

For a change of pace, we're going to jump 700 years, an ocean, and half a continent.  I woke up with walleye and wild rice egg rolls on my mind.  I suppose it's not surprising, considering I first tasted them just a few days after the Fourth of July.  They don't sound that good--but they're delicious!

What is surprising (or maybe it isn't?) is that I can't find a recipe for walleye and wild rice egg rolls online.  Maybe if I had more time, but I've spent the morning hauling wood (preparation for dealing with tree damage in a storm) and sanding cupboards (preparation for new veneer) and now have to go teach.

This recipe, however, fits quite well with The Blue Bells Chronicles because wild rice is a big thing in Minnesota.  If Shawn and Amy come back to Minnesota for a bit in Book Five, they will without a doubt have some wild rice--and in fact, they will go to the North Shore and have these egg rolls.  More on wild rice and Minnesota in another post.

Now, with no further ado (because we do not want ado in their egg rolls!), here's the closest thing I found, which I assume can be stuffed into egg rolls and fried.

4 walleye fillets
2 c. light chicken bouillon
1 tbsp. lemon juice
1/4 c. butter (1/2 stick)
3 tbsp. chopped onion
3 c. cooked wild rice, about 2/3 c. uncooked
1/3 c. chopped fresh dill

  1. Poach the fillets in chicken broth and lemon juice, until the sides of fillets flake easily.
  2. Remove the walleye to a platter and keep warm. Save the fish broth!
  3. Saute the onion in melted butter and wild rice briefly, just enough to soften the onion and heat the rice. 
  4. Add 1/4 cup of the fish-chicken broth and dill weed to your wild rice.
If I were to try this at home (which I will), I would then flake the walleye, mix it with the wild rice, and follow these directions from a completely different (chicken and wild rice egg roll--totally different) recipe:

  1. Mix all ingredients together
  2. Spray a pan and line up the egg roll wrappers (just like the Captain and his children--no need for a whistle, however)
  3. Brush egg white on top of the wrappers and fill with the mixture.
  4. Roll the wrappings, tuck in the corners
  5. Brush more egg white on top of each roll.
  6. Cook for 15 minutes at 425 degrees, turning once.  They should be slightly brown.
  7. Eat with a sumptuous smile, rolling of eyes, and cries of delight over how delicious they are.
This last is a vital step.  DO NOT SKIP IT!!!

Enjoy!

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