Ingredients for 20 small sheets or 10 large spring rolls
1 Greek aquaculture sea bass (about 500-600 gr)
1 small piece of ginger
Juice from ½ lemon
5 tbsp soy sauce
150 gr cabbage, finely chopped
1 medium onion, finely sliced
3 carrots, grated
1 small egg, beaten
2 tsp sugar
3 spring onions, finely chopped
60 gr vermicelli noodles
20 spring roll sheets
Canola or sunflower oil for frying the spring rolls
1 egg white, beaten, to seal the rolls
For the sauce
3 tbsp sugar
6 tbsp lime juice
100 gr lukewarm water
2 tsp rice vinegar
3-4 tsp fish sauce
1 tbsp sweet chili sauce
1 small fresh chili pepper, finely chopped, if desired
1 small carrot grated
1 piece ginger
Marinate the fish in ginger, 4 slices of lime, 2 tbs soy sauce, and lemon juice.
Poach in water for about 20 minutes.
Meanwhile, soak the vermicelli in hot water (not boiling) for 6-7 minutes, rinse with cold water, drain well and cut them.
Sauté the onion and cabbage in a small amount of canola/ sunflower oil for a few minutes. Then add the carrot. Cook for another 2-3 minutes, then remove from stove.
Carefully clean the fish, season, and set aside the flesh.
Add the fish to the cooled vegetable mix and season with the rest of the soy sauce.
Add the egg, sugar, vermicelli, and spring onion and mix well.
Place a small amount of filling on the spring roll sheet and roll tightly.
Wash the final corner of the spring roll with the egg white and roll to seal.
Continue with the rest of the rolls.
Heat the oil in a deep pan and fry the spring rolls on medium heat until golden-brown.
Remove and place on absorbent paper.
For the sauce, mix all the ingredients together and serve.