3 lbs. Alaska Pollock, 2 oz. ea. 1x2 inch strips
1 Tbsp. Chinese chile paste
¼ cup soy sauce
Canola or olive oil spray, as needed
3 oz. rice noodles, thin (mai fun)
1 lb. mushrooms, sliced
8 oz. red bell pepper, julienned
4 oz. carrot, peeled and shredded
4 cloves garlic, finely minced
1 oz. ginger, fresh, finely minced
½ cup soy sauce
6 green onions, thinly sliced
1 bunch cilantro, finely chopped
1 tsp. chile flakes
1 tsp.cornstarch mixed with
1 Tbsp. cold water
1 package (about 24) egg roll skins, 4x4 inch
Spicy Dipping Sauce*:
1 cup rice vinegar
1 cup sugar
4 cloves garlic, minced
2 Tbsp. Chinese chile paste
Alaska Pollock: Season pollock with mixture of Chinese chile paste and soy sauce. Spray oil in sauté 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 sauté pan with oil spray. Sauté 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