crushed red pepper flakes
peanut or canola oil for frying
mint, cilantro and basil for garnish
Preheat oil to 375 degrees.
In a blender, combine lime juice, garlic, sugar, red pepper flakes, fish sauce and water and blend until well mixed. Transfer sauce to a bowl and add carrots. Set aside.
Cut each snapper fillet into 4 strips and marinate in a little bit of sauce for about 10 min.
Wrap each snapper strip in a spring roll wrapper and seal with a little sauce along the edges.
Fry the snapper rolls for 1-2 minutes or until golden brown. Transfer the rolls to a plate lined with paper towels to absorb excess oil.
Place rolls on top of lettuce leaves, garnish, and serve with remaining sauce.