Debone herrings, remove remaining bones with tweezers. Rinse cooled fillets, dry and place side by side, skin side down, in a work bowl. Using a meat tenderizer, pound lemongrass until fibrous and coarsely chop. Rinse limes under hot water and rub dry. Finely grate the zest and squeeze 2 tbsp lime juice. Chop cilantro, mix with salt, sugar, 1. iinette zest and lemongrass and spread evenly over fillets. Cover, weigh down and refrigerate for 24 hours. Rinse herring thoroughly with cold water and dry.
2. toast sesame seeds in a dry frying pan, turning to the other side, until golden brown. Clean spring onions, cut the white and light green into very thin rings. Stir mustard with ketjap manis, 10 tbsp water, 2 tbsp lime juice and 1 tbsp sesame oil.
Clean and rinse radish and cucumber. Do not peel cucumber, slice both as thinly as possible or shave if necessary. Place rice paper sheets one against the other on damp kitchen towels and brush both sides evenly with lukewarm water. Layer the soft sheets alternately with radishes and cucumbers, place 1 fillet on each and roll up tightly.
Make twelve rolls like this. Cut ends straight with a sharp kitchen knife and divide each roll into three pieces.
Mix onion rings and sesame seeds into the sauce. Dip the rolls in it.
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