Crispy Potato Spring Rolls with Tuna Sushi in a Lem

Name: Crispy Potato Spring Rolls with Tuna Sushi in a Lemon Thyme Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lemon juice; 1 teaspoon ground pink peppercorns; 1/2 teaspoon white pepper; 1 teaspoon sea salt; 1/2 cup honey; 1 1/2 cups olive oil; 1/2 bunch lemon thyme; 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice; Olive oil; Salt and pepper; 1 ounce julienne of sun dried tomatoes; 4 green onions, green parts only, cut into 5-inch long pieces; 4 12 -inch rice paper wrappers; 3 ounces #1 Sushi Grade Yellowfin Tuna, cut into 5-inch long bars

Servings: persons

1 cup lemon juice
1 teaspoon ground pink peppercorns
1/2 teaspoon white pepper
1 teaspoon sea salt
1/2 cup honey
1 1/2 cups olive oil
1/2 bunch lemon thyme
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
Olive oil
Salt and pepper
1 ounce julienne of sun dried tomatoes
4 green onions, green parts only, cut into 5-inch long pieces
4 12 -inch rice paper wrappers
3 ounces #1 Sushi Grade Yellowfin Tuna, cut into 5-inch long bars

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

1422

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup lemon juice, 1 teaspoon ground pink peppercorns, 1/2 teaspoon white pepper, 1 teaspoon sea salt, and more.

Yes, Crispy Potato Spring Rolls with Tuna Sushi in a Lemon Thyme Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crispy Potato Spring Rolls with Tuna Sushi in a Lemon Thyme Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions