Tuna Spring Rolls with Lime Soy Sauce

⏱ 20 mins 🍽 8 spring rolls 🏷 Tuna

These crispy tuna spring rolls offer a delightful contrast of textures and flavours. Sashimi-grade tuna is coated with wasabi and fresh herbs, then wrapped and fried until golden. The result is a crisp exterior with a tender, rare centre. They are served with a simple, tangy dipping sauce made from lime juice and soy. This recipe yields eight spring rolls, making it perfect for sharing as a starter or light meal.

Tuna Spring Rolls with Lime Soy Sauce

Ingredients

  • 500 g tuna, sashimi grade
  • 1 tablespoon wasabi paste
  • 2 tablespoons coriander leaves
  • 2 tablespoons chopped fresh parsley
  • 8 spring roll wrappers
  • oil, to deep fry
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce

Method

  1. Slice the tuna into pieces measuring 3/4 inch square and 4 inches long.
  2. Lightly coat each tuna stick with wasabi paste, then roll them in the chopped fresh herbs.
  3. Enclose each prepared tuna stick in a spring roll wrapper, using a little water to dampen the edges for sealing.
  4. Fry the spring rolls in batches of 2 or 3 for 30-45 seconds, until they turn a light golden colour. the interior will remain quite rare.
  5. Place the cooked spring rolls on absorbent paper to drain.
  6. Mix the lime juice with the soy sauce and serve this dipping sauce alongside the tuna rolls in small bowls.

Nutrition (per serving)

Sodium322100 mg

Recipe details

CategoryTuna
AuthorJustJanS