Walleye Salad Rolls with Peanut Sauce - HuntFishMB Recipes

Created by: Josh McFaddin

If you’ve ever set foot into a Vietnamese restaurant, you’ll know that the salad rolls, typically stuffed with shrimp, BBQ pork or both, are an absolute must-have. If you have yet to try salad rolls, you will make this recipe and never regret it. I’ve long been a fan of any style of a salad roll. They’re lite, jam-packed with exotic flavour and will punch you right in the mouth with a hit of vibrant freshness. It’s easy to prep all of these ingredients ahead of time as well, to be assembled and enjoyed really anywhere.

You can feel free to use any fish for this recipe, but with walleye being the most popular fish to eat, I find that the fisher folks I know, as well as myself, are always looking for new ways to consume this rather mild wild flesh and this is most definitely a method you’ll try more than once.

• Start by pouring boiling water over the rice noodles and letting them sit for a minute, until soft. Strain the water and set it aside.
• Start by salting your walleye. Coat the meat generously and set aside for 10-15 minutes, then rinse in cold water and pat dry. This salting step can be skipped but it helps to firm up the texture of the meat nicely.
• Season the walleye with pepper and place in a hot pan, with a touch of oil and sear until cooked through. Then set aside to cool.
• Add warm water to a shallow dish. You’ll use this water to soften the sheets of rice paper. One at a time, place a sheet into the water and let sit for a few seconds until soft. It does not take long for them to soak up water to become soft and sticky, so keep an eye on them and handle them with care.