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Crispy Baked Alaska Pollock Egg Rolls

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Pollock Spring Roll on a wooden plate with a red dipping sauce
Wild Alaska pollock is paired with rice noodles, fresh vegetables, and savory seasoning, then baked until crunchy and served with a spicy dipping sauce.
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Servings: About 24 single egg rolls
  • Yield: About 24 egg rolls

Ingredients

  • Alaska Pollock

  • 3 lb Alaska pollock, cut into 2 oz (1 x 2-inch) strips
  • 1 Tbsp Chinese chile paste
  • ¼ cup soy sauce
  • Canola or olive oil spray, as needed

  • Filling

  • 3 oz thin rice noodles (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 fresh ginger, finely minced
  • ½ cup soy sauce
  • 6 green onions, thinly sliced
  • 1 bunch cilantro, finely chopped
  • 1 tsp chile flakes

  • Cornstarch Slurry

  • 1 tsp cornstarch
  • 1 Tbsp cold water

  • Egg Rolls

  • 1 package egg roll wrappers (about 24), 4 x 4 inch

  • Spicy Dipping Sauce*

  • 1 cup rice vinegar
  • 1 cup sugar
  • 4 cloves garlic, minced
  • 2 Tbsp Chinese chile paste

Preparation

  1. Step 1 Alaska Pollock

    In a bowl, combine Chinese chile paste and soy sauce. Toss pollock strips to coat evenly.
    Heat a sauté pan lightly sprayed with oil and sear pollock until just cooked. Remove from pan and reserve (refrigerate if needed).

  2. Step 2 Rice Noodles

    Place noodles in a bowl and cover with boiling water. Let stand 15 minutes to soften.
    Drain thoroughly and return noodles to the bowl. Reserve.

  3. Step 3 Filling

    Lightly spray a sauté pan with oil. Sauté mushrooms, red bell pepper, carrot, garlic, and ginger until softened.
    Add soy sauce, green onions, cilantro, and chile flakes.
    Stir in cornstarch slurry and cook 2–3 minutes until thickened.
    Fold vegetable mixture into softened rice noodles. Cool completely, then strain to remove excess moisture.

  4. Step 4 Assemble Egg Rolls

    Preheat oven to 425°F. Place a cast iron grill pan or skillet in the oven to preheat.
    Brush edges of egg roll wrappers lightly with water.
    Place 1 Tbsp filling on the lower half of each wrapper and top with one pollock strip.
    Roll tightly, sealing edges.

  5. Step 5 Bake

    Lightly spray egg rolls with oil and place on the hot pan.
    Bake 4 minutes, turn, and bake 4 minutes.
    Repeat turning for remaining sides, cooking a total of 16 minutes, until crisp and golden.

  6. Step 6 Serve

    Cut egg rolls on the diagonal and serve warm with Spicy Dipping Sauce.

  7. Step 7 Spicy Dipping Sauce

    Combine rice vinegar, sugar, garlic, and Chinese chile paste in a small saucepan.
    Heat gently, stirring until sugar dissolves.
    Cool and reserve until ready to serve.

    * Substitute Chinese mustard or prepared sweet-and-sour sauce, if desired.

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