Tuna Spring Rolls With Wasabi |
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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 4 |
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An easy and tasty spring roll appetizer. Ingredients:
2 cloves garlic |
1 tbsp cracked black peppercorns |
2 chilies |
3 oz coriander leaves |
1 tbsp lime juice |
12 sliced pickled ginger |
1 tbsp fish sauce (nam plao) |
1 tbsp wasabi powder or prepared wasabi |
1 egg, beaten |
7 oz mayonnaise |
12 oz tuna fillet |
4 10-inch spring roll skins |
4 sheets of nori seaweed |
4 romaine lettuce leaves, blanched for a few seconds to make pliable |
dark soy sauce and tabasco sauce for garnish |
peanut or vegetable oil for pan frying |
Directions:
1. Finely chop garlic, chilies and coriander leaves, and mix with all remaining ingredients and set aside.
2. Slice tuna into four batons and season with salt and black pepper. Wrap each baton with a piece of seaweed. (Dampen seaweed with water to make it pliable, if necessary, trimming edges.)
3. Lay each wrapped baton on a romaine leaf
4. Top tuna with 3 slices of pickle ginger, then roll up the leaf.
5. Place each leaf bundle on a spring roll skin and wrap, tucking in ends.
6. Seal with beaten egg.
7. Heat a little oil in a non-stick frying pan over medium-high heat.
8. When hot, pan fry tuna rolls for about 1 minute, or until just golden brown. (Tuna should be rare in the middle.)
9. Slice rolls and divide between serving plates.
10. Garnish with drops of dark soy sauce, Tabasco sauce and wasabi.
11. Serve immediately.
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