Vietnamese Pollock Spring Rolls
35% of millennials are now eating smaller meals they call snacks and munchies.
Menu Part
Ingredients
| 8 | Each | Oven Ready Breaded Pollock Fillets 1 oz. (Item# 075470) |
| 1 | Tablespoon | Ginger, Minced |
| 1 | Tablespoon | Garlic, Minced |
| 1 | Tablespoon | Lemongrass, Minced |
| 1 | Tablespoon | Peanut Oil |
| 1 | Tablespoon | Sesame Oil |
| 1 | Tablespoon | Soy Sauce |
| 1/4 | Each | Seedless Cucumber, Peeled & Julienned |
| 8 | Each | Cilantro Sprigs |
| 8 | Each | Basil Leaves |
| 1/4 | Bunch | Scallions, Julienned |
| 1 | Ounce | Bean Sprouts |
| 1 | Ounce | Carrots, Julienned |
| 2 | Ounces | Rice Noodles, Cooked |
| 8 | Each | Rice Paper Wraps |
| 8 | Ounces | Spicy Peanut Sauce |
| 1 | Ounce | Peanuts, Roasted & Chopped |
Directions
- Cook rice noodles to suggested cooking directions on package.
- Add the veggies to the noodles and mix well.
- In warm water soak the rice wrapper for approximately 20 seconds or until pliable.
- Cook the crispy pollock according to box instructions at 350°F until 165°F internal temperature just before filling the rice wrapper with the noodle salad.
- Put the desired amount of filling into the wrapper, then add the pollock to the center and roll, garnish with peanuts and cilantro sprig and serve immediately.
