Rare Tuna Spring Rolls with Lime and Soy

1. 1

   To make the spring rolls, cut the tuna into pieces 2cm wide and 10cm long.

2. 2

   Spread each piece of tuna very lightly with the wasabi paste and roll the tuna in the coriander and parsley.

3. 3

   Wrap each piece of tuna in a spring roll wrapper, using a little water to seal the ends.

4. 4

   Deep fry the spring rolls in hot roll wrapper, using a little water to seal the ends.

5. 5

   Deep fry the spring rolls in hot oil for 30 to 45 seconds or until lightly golden.

6. 6

   Drain on absorbent paper.

7. 7

   Combine the lime juice and soy and place in small dipping bowls to serve with the tuna rolls and an Asian green salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.