International Recipes

Thai Catfish Eggrolls

Thai Catfish Eggrolls


  • 4 U.S. Farm-Raised Catfish fillets cut into long strips, or nuggets
  • 2 tablespoons vegetable oil, divided
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 package shredded coleslaw mix
  • 5 tablespoons soy sauce, divided
  • 1/3 cup green onions
  • 2 tablespoons hoisin sauce
  • 12 egg roll wrappers
  • Salt and pepper to taste


  1. Season catfish with salt and pepper.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add the garlic and ginger, and cook for 1 minute.
  3. Add the coleslaw mixture; cook for 2 minutes.
  4. Add 3 tablespoons soy sauce; cook an additional minute, stirring well to combine.
  5. Transfer to a bowl, and add green onions.
  6. In the same skillet, add the remaining 1 tablespoon oil.
  7. Add catfish and cook for 6 minutes or until cooked through (the catfish will break up into pieces).
  8. Stir in remaining soy sauce and hoisin sauce; cook for 1 minute or until catfish is coated.
  9. Place catfish in bowl with the vegetables; stir well to combine all the ingredients, and then let cool for 10 minutes.
  10. Wrap the filling in wrappers according to the package directions.
  11. Cook in air fryer at 390 degrees F for 5 minutes on first side.
  12. Flip and then cook an additional 3 minutes.
  13. Serve with dipping sauce of your choice.


Recipe and photo used with permission from: The Catfish Institute

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