Vietnamese Pollock Spring Rolls

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

Menu Part

Appetizers, Chefs Favorites, Entrees


8eachOven Ready Breaded Pollock Fillets 1 oz. (Item# 075470)
1tablespoonminced ginger
1tablespoonminced garlic
1tablespoonminced lemongrass
1tablespoonpeanut oil
1tablespoonsesame oil
1tablespoonsoy sauce
1/4eachpeeled & julienned seedless cucumber
8eachcilantro sprigs
8eachbasil leaves
1/4bunchjulienned scallions
1ouncebean sprouts
1ouncejulienned carrots
2ouncescooked rice noodles
8eachrice paper wraps
8ouncesspicy peanut sauce
1ounceroasted & 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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