Chargrilled sea bass summer rolls with pineapple dipping sauce

These fresh spring rolls are easy to make in advance for a summer barbecue and a world away from deep-fried takeaway versions.

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For the marinade

For the summer rolls

  • 1 whole seabass, de-scaled, cleaned
  • 10 rice spring roll wrappers
  • 100g/3oz rice vermicelli, cooked according to the packet instructions
  • 200g/6oz carrots, shredded
  • ½ pineapple, peel and core removed, cut into thin matchsticks
  • 1 cucumber, seeds removed, cut into thin matchsticks
  • 1 courgette, cut into thin matchsticks
  • 1 bunch fresh dill, torn into small sprigs

For the pineapple dipping sauce