Tuna Spring Rolls With Lime/soy Sauce

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

• Ready In: 20 mins
• Yields: 8 spring rolls

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

Directions

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.