Wild In The Kitchen: Bream Egg Rolls

Mike Bolton | July 1, 2017

Bream Egg Rolls

6 large bream, filleted
6 cups cabbage, shredded
1 carrot, shredded
1 celery stalk, diced
2 tablespoons chopped onion
2 tablespoons soy sauce
1/8 teaspoon garlic powder
Black pepper to taste
10 egg roll wrappers
Vegetable oil for frying

Pour vegetable oil into a deep frying pan, and heat to 350 degrees. Fry bream fillets in skillet. Flake fillets with fork. In a large bowl, mix together cabbage, carrots, celery and onion. Stir in flaked bream, soy sauce, garlic powder and black pepper. Sprinkle mixture with cornstarch, mix and allow to sit 10 minutes. Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside. Place 2 or 3 tablespoons of the bream mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the bream mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers. Carefully place egg rolls into hot oil, and fry until golden brown.

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