Tuna Spring Rolls With Lime/soy Sauce

READY IN: 20mins
Recipe by JustJanS

Froma cook book "Marie Claire" I've been loaned. I haven't made these yet.

Top Review by Mia in Germany

Made this for Unrated Asian Recipe Tag Game - my first approach to home made spring rolls! And did they turn out great - I made four small rolls only for myself for dinner, but I could have eaten eight of them!! They are so easy to make and so incerdibly tasty - just WOW! Made them with rice paper, because I didn't know how else to get gluten free wrappers, and as I used my last crop of parsley for chimichurri, and fresh coriander leaves are nearly not available here, I used burnet, dried coriander leaves and some fresh thai basilicum leaves. I don't think this affected the original taste much, because the wasabi is a little stronger than the herbs anyway :D Next time I'll make them with parsley - I'm going to make them very often now! Thanks for posting this fantastic recipe!

Ingredients Nutrition


  1. Cut the tuna into pieces 3/4 inch square, and 4 inces long.
  2. Spread each stick of tuna lightly with the wasabi paste, then roll lightly in the fresh herbs.
  3. Wrap each of these in a spring roll wrapper, moistening the edges with a littlewater to seal.
  4. Deep fry the spring rolls 2 or 3 at a time for 30-45 seconds-or until lightly golden-they will still be quite rare when you eat them.
  5. Drain on absorbent paper.
  6. Combine the lime juice and soy, and serve alongside the tuna in small dipping bowls.

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