Thai Catfish Eggrolls – TCI

Thai Catfish Eggrolls

Serving Size: 4

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What you’ll need:

  • 4 U.S. Farm-Raised Catfish fillets cut into long strips, or nuggets
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 package shredded coleslaw mix
  • 5 tablespoons soy sauce, divided
  • ⅓ cup green onions
  • 2 tablespoons hoisin sauce
  • 12 egg roll wrappers

How to prepare:

Season catfish with salt and pepper.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add garlic and ginger, and cook for 1 minute. Add the coleslaw mixture; cook for 2 minutes. Add 3 tablespoons soy sauce; cook additional minute stirring well to combine.

Transfer to a bowl, and add green onions. In the same skillet, add the remaining oil. Add catfish, and cook for 6 minutes or until cooked through. (The catfish will break up into pieces.) Stir in remaining soy sauce and hoisin sauce; cook for 1 minute or until catfish is coated.

Place catfish in bowl with the vegetables; stir well to combine all the ingredients, and then let cool for 10 minutes.

Wrap the filling in wrappers according to the package directions. Cook in Air Fryer at 390˚ F for 5 minutes on first side. Flip, and then cook an additional 3 minutes.

Serve with dipping sauce of your choice.