Hot spring rolls will be crispy on the outside, and succulent and soft on the inside. Serve them while hot with sweet chilli sauce and cream and chilli sauce or one of your choice. Some fresh chilli, lime and chopped spring onions will also come in handy.
Tear the sea bass fillets into smaller pieces. Put the glass noodles in a bowl, cover with hot water and leave for 5 minutes to soften, stirring occasionally, then strain.
Prepare and chop the vegetables. Add oil to a heated wok and briefly fry the ginger and garlic, then add the spring onions, stir briefly, followed by the carrots, and, finally, cabbage. Fry the vegetables for a while longer, stirring constantly, then add salt and the strained noodles and pour over the soy sauce and the corn flour that you mixed with water. Stir everything briefly, then remove from the heat, transfer the stuffing from the wok to a bowl and allow to cool. When the stuffing is cooled, add the pieces of fish and mix everything. If you wish, you can now add more spices and some finely chopped chilli to the stuffing.
Fill the pastry by placing a little bit of stuffing in the bottom corner, then wrap, fold both sides of the pastry towards the middle, and continue rolling the pastry. Towards the end of the roll, coat the top of the pastry with water so that it sticks better, and roll to the end.
Heat the oil in the wok, carefully add 4–5 rolls and fry them until golden all over. Take out the finished fried rolls and place on kitchen paper to drain off the excess fat.