The Story Behind the Food
Fishing for bluegills with kids is probably the easiest thing to do around here in North Dakota. You buy a dozen nightcrawlers, or let your kids dig their own out of your garden. Then you find a lake with a dock, rig up a small hook with a bobber, and stand back and watch the fun.
We like scaling our bluegills and frying them whole. But more times than not, I prefer to get a little more creative and serve something to my wife and daughter that is healthy and light and delicious. These spring rolls are a perfect recipe for that. Preparing these healthy meals with the wild game and fish we take from our land and water helped me lose 40 pounds two years ago. I feel much better, have more energy, and appreciate the fact that my lifestyle of hunting and fishing helped me get to a healthier place in my life.
- 8 ounces fully cooked boneless perch or other panfish fillets, diced
- 10 spring roll wrappers
- 7 ounces dry rice noodles, cooked & drained
- 1 1/4 cup purple cabbage, shredded
- 1 1/4 cup sweet potato, grated
- 5 baby carrots, cut into matchsticks
- 1/2 red bell pepper, cut into matchsticks
- 1/4 cup fresh spinach
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanut sauce
1. Set up rice paper-rolling station with all ingredients along with a shallow bowl with 1 inch of very warm water.
2. For each roll, slide a rice paper round in the warm water for 10 seconds to wet both sides, them place on a cutting board or dinner plate.
3. When rice paper is pliable, smear 1 teaspoon peanut sauce in the center of the lower third. Layer 10 cooked rice noodles, 1 Tablespoon cooked perch, 2 Tablespoons cabbage, 2 Tablespoons sweet potato, 4 carrot matchsticks, 4 bell pepper matchsticks, 1 teaspoon cilantro, and 4 - 6 fresh spinach leaves. Bring up the bottom edge to cover the filling and roll twice. Fold in the sides and finish rolling to seal. Present rolls, whole or cut in half with remaining peanut sauce for spooning onto the rolls.