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Grilled Catfish Summer Rolls

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Grilled catfish summer rolls are a light and healthy meal you can cook on your grill. While the first go around with rice paper wraps can be a little frustrating, once you learn not to overload the roll (which I did) you'll be fine. Just make more of them!

If you're on a grain free diet, you can also try substituting the rice paper wraps with Nori seaweed wraps, the kind used for Sushi. I haven't tried this yet, but I think I might give it a go. You'll also want to replace the soy sauce with Tamari wheat free soy sauce to stay in line with that goal.

Servings: 4-6

Cuisine: Grill

Course: Dinner, Appetizer

Cook Time: Prep - 45 min / cook - 7 min

Ingredients - Grill Catfish Summer Rolls

Spring Rolls

12 ounces catfish fillets
3 tablespoons hot chili-garlic sauce, divided
8 large round rice paper wrappers
1 English cucumber, cut into thin Julienne strips
1 carrot, cut into thin Julienne strips
2 radishes, cut into very thin Julienne strips
2 scallions (white and light green parts) cut into think julienne strips
3 ounces roughly chopped lettuce leaves
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro leaves

Sauce

1/2 cup fresh lime juice (4 limes)
2 tablespoons granulated sugar
4-1/2 teaspoons fish sauce or 1 tablespoon soy sauce
1 tablespoon minced lemongrass
1 teaspoon peeled, grated fresh ginger
1 garlic clove, minced

Directions

While bringing your grill to direct cooking temperature of about 500° F, place 3 tablespoons of chili sauce in a small bowl to get it ready for brushing on your fish.
Make sure all of the other ingredients for the grilled catfish summer rolls are chopped, sliced or whatever.
Brush the catfish fillets on both side with 2 tablespoons of the chili-garlic sauce and then brush with olive oil. Make sure you leave a tablespoon of the garlic sauce for later.
Grill the fillets over direct heat with the lid closed. Turn them after 3 minutes and cook another 2-3 minutes until center is opaque. Remove from the grill and discard skin.
Break the grilled catfish into small chunks and toss with the remaining chili-garlic sauce.
Assemble the summer rolls using one rice paper wrapper at a time (the will stick together once wet). Soak the wrapper in hot water for 30 seconds.
Remove from the water once soft and place on your cutting board and blot dry. Place a few pieces of catfish in a horizontal line, just below the center line of the wrapper. One of the things I found was that it's better to create many wraps than try to put all your fish into one. Believe me, I tried and failed. These are even more fragile that burrito wraps. As you'll see below, mine are probably just a little bit too plump. I got the job done, but will definitely try to make smaller rolls next time
Top with the remaining ingredients. Then fold the wrapper by placing the bottom of it over the filling. Then fold in the sides and roll it up tightly.
I covered mine and put in the refrigerator for later. When you're ready to serve, mix the sauce ingredients in a small bowl. Cut the grilled catfish summer rolls in half and serve them with the sauce on the side in a dipping bowl