Ingredients
- Alaska Pollock:
- 3 lbs. 3 lbs. Alaska Pollock, 2 oz. ea. 1x2 inch strips
- 1 Tbsp. 1 Tbsp. Chinese chile paste
- 1/4 cup 1/4 cup soy sauce
- Canola or olive oil spray, as needed
- Filling:
- 3 oz. 3 oz. rice noodles, thin (mai fun)
- 1 lb. 1 lb. mushrooms, sliced
- 8 oz. 8 oz. red bell pepper, julienned
- 4 oz. 4 oz. carrot, peeled and shredded
- 4 cloves 4 cloves garlic, finely minced
- 1 oz. 1 oz. ginger, fresh, finely minced
- 1/2 cup 1/2 cup soy sauce
- 6 6 green onions, thinly sliced
- 1 bunch 1 bunch cilantro, finely chopped
- 1 tsp. 1 tsp. chile flakes
- Cornstarch mixture:
- 1 1 tsp.cornstarch mixed with
- 1 Tbsp. 1 Tbsp. cold water
- 1 package 1 package (about 24) egg roll skins, 4x4 inch
- Spicy Dipping Sauce*:
- 1 cup 1 cup rice vinegar
- 1 cup 1 cup sugar
- 4 cloves 4 cloves garlic, minced
- 2 Tbsp. 2 Tbsp. Chinese chile paste
Servings:
Units:
Instructions
- Alaska Pollock: Season pollock with mixture of Chinese chile paste and soy sauce. Spray oil in saut pan and sear fish. Remove from pan,
- refrigerate or reserve.
- Preheat oven to 425?F. Place a cast iron grill pan or skillet in oven to preheat.
- Rice Noodles: Place rice noodles in bowl and cover with boiling water; let set for 15 minutes to soften. Drain thoroughly, return to bowl.
- Reserve.
- Filling: Spray saut pan with oil spray. Saut mushrooms, bell pepper, carrot, garlic and ginger until softened. Add soy sauce, onions,
- cilantro and chile flakes. Add cornstarch mixture. Cook 2-3 minutes and stir into softened rice noodles. Cool filling. Strain to remove
- excess moisture.
- Preparing Egg Rolls: Brush the edges of the egg roll skins with water. Place 1 Tbsp. of filling on the lower half of the egg roll skin;
- top with pollock strip. Roll tightly.
- Cooking: Spray egg rolls with oil and place in oven on pan or skillet for 4 minutes, turn and cook another 4 minutes. Repeat with
- remaining 2 sides for total cooking time of 16 minutes.
- Assembly: Cut on the diagonal and serve with Spicy Dipping Sauce.
- Spicy Dipping Sauce: In a small saucepan, heat rice vinegar, sugar, minced garlic and Chinese chile paste until sugar is dissolved. Cool
- and reserve until serving time.
- *Substitute Chinese mustard or purchased Sweet Sour Sauce
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