Serves 8 (about 24 spring rolls)
Prep Time 0 minutes
Cook Time 0 minutes

Alaska Pollock:
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
Cornstarch mixture:
     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                                              

  1. 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.
  2. Preheat oven to 425?F. Place a cast iron grill pan or skillet in oven to preheat.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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