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1
Make the vinaigrette: In a bowl, whisk together lemon juice, pink pepper, white pepper, and salt.
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2
Whisk in honey.
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3
Drizzle in olive oil in a slow stream to emulsify.
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4
This is a temporary emulsification and needs to be whisked just before serving.
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5
In a heated pan with olive oil saute the potatoes.
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6
Season with salt and pepper.
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7
Cover the pan and roast until potatoes are tender.
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8
Add sun dried tomatoes to the pan.
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9
Transfer mixture to a bowl.
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10
With a hand-held masher, mash the mixture until fluffy.
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11
Check for seasoning.
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12
Place the potatoes mixture into a pastry bag fitted with a round tip.
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13
To hydrate the rice paper wrappers, fill a large bowl with warm water.
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14
Place the wrappers in water for about 3 minutes until soft.
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15
Remove one wrapper at a time from the water, lay out on a flat surface, and blot with a paper towel.
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16
Pipe a 5-inch strip of mashed potatoes in the center of the wrapper.
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17
Lay a tuna bar and a piece of scallion evenly next to the potato.
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18
Roll into a spring roll.
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19
In a very hot pan with oil saute the spring rolls quickly, browning all sides.
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20
Cook on very high heat, making sure not to cook the tuna.
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21
Cut each spring roll into 5 pieces.
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22
Brush with olive oil.
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23
Drizzle with the vinaigrette and serve immediately.
