In a resealable plastic bag, combing cilantro leaves, olive oil, fish sauce, soy sauce, lime juice, garlic, and red pepper flakes. Swish it around so it mixes, and place the fish in. Let marinate in the fridge for 30-60 minutes.
Meanwhile, make the sauce by combining the lime juice, fish sauce, sugar, garlic, jalapeno, and cilantro in a small mixing bowl. Stir together until combined.
Preheat an outdoor gas grill to high heat. Lay down a piece of foil to cook your fish on.
Remove fish from bag and discard marinade. Cook fish for 3-5 minutes per side until it flakes easily from a fork.
1 Clove garlic, chopped
1 Thai chili, chopped
Fresh juice from 1/2 lime
1 Tbs. Chopped cilantro
Pinch of salt and pepper
12 Large tail-on shrimp, peeled & deveined
6 Egg roll wrappers, cut into half diagonally (2 triangles from 1 wrapper)
Cornstarch water: 1 Tbs. Cornstarch and 4 Tbs. Cold water
Sweet chili sauce to serve
In a mixing bowl, combine garlic, chili, lime, cilantro, salt and pepper. Add the shrimps and marinate for 10 minutes.
Place a shrimp on left side of a triangle egg roll wrapper, leaving the tail out. Bring the left edge of the wrapper tightly over the shrimp, and roll half way. Brush the other corner of the wrapper and fold the top corner down and continue to roll tightly. Repeat with rest of the shrimps and egg roll wrappers.
Fry in 375°F until golden brown and shrimp is cooked, about 3 minutes. Serve with sweet chili sauce for dipping.