This recipe is a great example of a way a home cook can stretch an expensive ingredient like sea bass.

Yields: 14 spring rolls

Spring Roll Ingredients

  • ½ lb. Chilean sea bass, cut into ¼-in cubes
  • 1 lb. kani (imitation crab), shredded
  • 3 tbsp. mayonnaise
  • 1 tbsp. sesame oil
  • ½ tsp. mirin (Mirin is a Japanese rice wine, a staple in Japanese cuisine. It’s the ingredient that’s traditionally used to flavor sushi rice. It has a very low alcohol content and a strong, sweet flavor, so you only need a little bit.)
  • ½ tsp. kosher salt
  • 14 sheets feuille de brick or spring roll wrappers
  • oil, for frying

Dipping Sauce Ingredients

  • 6 tablespoons sweet chili sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon fresh minced ginger
  • 1 minced garlic clove


  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.
  4. Whisk all dipping sauce ingredients together in a small bowl. Serve alongside spring rolls.