Summer Rolls with Kish Redfish

The filling

1. Wash and pat dry holy basil leaves.
2. Peel and thinly slice the ripe mango.
3. Julienne the carrots into thin strips. Save 10 strips for the sauce.
4. Thinly slice the red chili.
5. Pick fresh cilantro leaves.
6. Rinse bean sprouts and set aside.
7. Slice the cucumber thinly.
8. Pour some of the vinegar sauce over the carrots, cucumber, mango, and beansprouts and let marinate for 15 minutes.
9. Heat oil in a frying pan and season the Small Redfish fillets with salt and pepper. Fry the fish until golden brown and crispy. Drain on paper towels and set aside.

The rolls

1. Fill a shallow dish with warm water.
2. Dip a rice paper sheet into the water for a few seconds until it softens.
3. Place the softened rice paper on a clean surface.
4. Layer holy basil leaves on the rice paper.
5. Add slices of mango, julienned carrots, red chili, cilantro, bean sprouts, cucumber, and a piece of crispy fried Small Redfish.
6. Fold the sides of the rice paper over the filling.
7. Roll from the bottom, tucking the filling tightly.
8. Continue rolling until you have a neat and secure summer roll.
9. Sprinkle the rolls with sesame seeds.