Method

1. Place the fish in a food processor. Process until smooth. Transfer to a bowl.
2. Add the spring onions, garlic, chilli, lemongrass, fish sauce and coriander. Mix until well combined. Divide into four equal portions. Shape into patties using wet hands and flatten slightly.
3. Heat the oil in a large frying pan over a medium heat. Fry the patties for about 6 minutes each side or until cooked through.
4. Meanwhile, toast the rolls until golden. Divide the baby Asian greens and cucumber among the bases of the rolls and top with the fish burgers. Drizzle with sweet chilli sauce and add some bean sprouts. Serve with the roll lid and extra sweet chilli sauce on the side.