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Chargrilled Sea Bass Summer Rolls with Pineapple Dipping Sauce

Fresh rice paper rolls filled with grilled marinated sea bass, vermicelli noodles, and crisp vegetables served with pineapple dipping sauce.

HealthySeafoodDairy FreeGluten FreeSummerLow-Fat
Estimated Nutrition
Calories
142.3
kcal / serving
1422.5 kcal total
Carbs
22.2g
per serving
221.7 g total
Fat
1.5g
per serving
14.8 g total
Protein
10.2g
per serving
102.4 g total
Cook Time
20
minutes
Serves
10
rolls
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Sugar
CondimentsSauces
2
tbsp
Fish Sauce
added to taste
2
tbsp
Fish Sauce
for dipping sauce
Fruits
4
tbsp
Lemon Juice
0.5
piece
Pineapple
thin matchsticks
250
g
Pineapple
crushed or puréed
1
tbsp
Lemon Juice
for dipping sauce
GrainsCereals
10
piece
Rice Spring Roll Wrappers
100
g
Rice Vermicelli
cooked
NutsSeeds
1
clove
Garlic
peeled and chopped
4
sprig
Dill
chopped
2
stalk
Lemongrass
lightly crushed
1
bunch
Dill
torn into sprigs
Seafood
1
piece
Sea Bass
whole, cleaned, and de-scaled
Vegetables
1
piece
Bird's-Eye Chilli
red, finely chopped
50
g
Ginger
peeled, roughly chopped
200
g
Carrots
shredded
1
piece
Cucumber
thin matchsticks, seeds removed
1
piece
Courgette
thin matchsticks
1
piece
Bird's-Eye Chilli
finely chopped, to taste

Method

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