Vietnamese Pollock Spring Rolls

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

Menu Part


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


  1. Cook rice noodles to suggested cooking directions on package.
  2. Add the veggies to the noodles and mix well.
  3. In warm water soak the rice wrapper for approximately 20 seconds or until pliable.
  4. 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.
  5. 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.

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