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Rare Tuna Spring Rolls With Lime And Soy
Ingredients
- 1 lb Piece sashimi tuna
- 1 Tbsp. Wasabi paste
- 2 Tbsp. Coriander leaves
- 2 Tbsp. Minced parsley
- 8 x Spring rolls wrappers
- Oil for deep frying
- 2 Tbsp. Lime juice
- 2 Tbsp. Soy sauce
Directions
- To make the spring rolls, cut the tuna into pcs 2cm wide and 10cm long.
- Spread each piece of tuna very lightly with the wasabi paste and roll the tuna in the coriander and parsley. Wrap each piece of tuna in a spring roll wrapper, using a little water to seal the ends.
- Deep fry the spring rolls in warm roll wrapper, using a little water to seal the ends.
- Deep fry the spring rolls in warm oil for 30 to 45 seconds or possibly till lightly golden brown.
- Drain on absorbent paper. Combine the lime juice and soy and place in small dipping bowls to serve with the tuna rolls and an Asian green salad.
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