Vietnamese Pollock Spring Rolls

35% of millennials are now eating smaller meals they call snacks and munchies.

Menu Part

Appetizers, Chefs Favorites, Entrees


8 each Oven Ready Breaded Pollock Fillets 1 oz.
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon minced lemongrass
1 tablespoon peanut oil
1 tablespoon sesame oil
1 tablespoon soy sauce
1/4 each peeled & julienned seedless cucumber
8 each cilantro sprigs
8 each basil leaves
1/4 bunch julienned scallions
1 ounce bean sprouts
1 ounce julienned carrots
2 ounces cooked rice noodles
8 each rice paper wraps
8 ounces spicy peanut sauce
1 ounce roasted & chopped peanuts


  1. Cook rice noodles to suggested cooking directions on package.
  2. Add the veggies to the noodles and mix well.
  3. Cook the crispy pollock just before filling the rice wrapper with the noodle salad and the pollock.
  4. In warm water soak the rice wrapper for approximately 20 seconds or until pliable.
  5. Put the desired amount of filling into the wrapper the add the pollock to the center and roll, garnish with peanuts and cilantro sprig and serve immediately.

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