Sea Bass Spring Rolls

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Makes 14 spring rolls


½ lb    Chilean sea bass, cut into ¼-inch cubes

1 lb    kani (imitation crab), shredded

3 Tbsp    mayonnaise

1 Tbsp    sesame oil

½ tsp    mirin

½ tsp    kosher salt

14    sheets feuille de brick or spring roll wrappers

  • oil, for frying


  1. In a medium bowl, combine sea bass, kani, mayonnaise, sesame oil, mirin, and salt.
  2. Spread filling over the bottom-center of each wrapper. Fold in sides; roll up tightly.
  3. Heat oil in a saucepan or deep fryer. Add spring rolls, a few at a time, and fry until golden brown, about 3-4 minutes.

At Mocha Bleu, the restaurant they were “invented” at, these spring rolls are served alongside sweet ginger sauce for dipping. To make your own, whisk together: 6 tablespoons sweet chili sauce, 2 teaspoons soy sauce, 2 teaspoons rice wine vinegar, 2 teaspoons sugar, 1 teaspoon fresh minced ginger, and 1 minced garlic clove.

Recipes from Secret Restaurant Recipes by Leah Schapira and Victoria Dwek

Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications


  1. Lily Kwan says

    This recipe looks very tasty. Thanks for sharing!

  2. These look and sound so good! I love seafood and would have it everyday if I could.

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