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1
Combine white bass marinade ingredients into a ceramic bowl and mix together thoroughly. Add fish fillets to marinade and let marinate for 3 hours.
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2
To Make the pickled carrots; Put the carrots in a shallow bowl and cover with the vinegar. Add the salt and mix together. Let the carrots pickle for about 3 hours.
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3
To make the dipping sauce; Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
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4
While this fish is marinating, place the bamboo skewers in water.
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5
About 1 hour before you are ready to cook the fish go ahead and light the charcoal in a charcoal chimney. When the charcoal briquettes turn white they are ready to cook with.
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6
Remove the fish from the marinade and do not wipe off any liquid from the fish. Thread the fish onto the bamboo skewers.
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7
When the grill is hot, place the damp section of the bamboo skewer with the fish fillets over the white hot coals. Make sure that you turn the fillets often to avoid burning the fish or allowing the bamboo to ignite. The fish should cook very quickly.
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8
Take the rice paper and submerge in warm water for about 30 seconds until it is soft and malleable. Place the wrapper on a board and add a fish fillet.
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9
Add two pieces of cucumber to the rice paper.
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10
Add 3-4 pickled carrot slices to the rice paper.
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11
Add a few cilantro leaves to the rice paper.
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12
Add bean sprouts to the rice paper.
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13
Add lettuce and basil leaves to the rice paper.
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14
Fold both sides of the wrapper towards the center of the vegetables. Now roll the wrapper over the vegetables to form the spring roll.
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15
The spring roll is now ready to serve.
