Fish Taco Eggrolls

Directions

1. Preheat your Blackstone griddle to medium-high heat.

2. In a bowl, whisk together sour cream, mayonnaise, lime juice, garlic, honey, Street Taco seasoning, and cilantro. Set aside a portion to use later as a dipping sauce.
3. Toss the coleslaw mix with the remaining dressing. Taste and adjust seasoning with Street Taco seasoning or salt and pepper.
4. Rub the halibut with a little oil and season generously with Street Taco seasoning.
5. Lightly oil the hot griddle and wipe to coat the surface.
6. Place the fish on the griddle, seasoned side down. Drizzle with a bit more oil and season the top.
7. Cook until the first side is seared, then flip. Remove from the heat once the fish is cooked through and flakes easily.
8. Reduce the griddle temperature to low–medium.
9. Lay an egg roll wrapper on a cutting board. Spoon about 2 Tbsp of the dressed coleslaw into the center, then top with a few pieces of halibut.
10. Moisten the edges with water or beaten egg.
11. Fold one corner up over the filling, then fold in the two side corners. Roll tightly toward the remaining corner to seal. Repeat with remaining wrappers.
12. Drizzle a little oil on the griddle. Place the egg rolls seam-side down and cook, gently turning with tongs to brown all sides. Add more oil as needed until crisp and golden.
13. Enjoy hot with the reserved slaw dressing as a dipping sauce.