Rare Tuna Spring Rolls with Lime and Soy
You can never have too many hor d'oeuvre recipes, so give Rare Tun If you have coriander leaves, lime juice, soy sauce, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Spring. From preparation to the plate, this recipe takes roughly 45 minutes. It is a pretty expensive recipe for fans of Vietnamese food. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet.
Instructions
To make the spring rolls, cut the tuna into pieces 2cm wide and 10cm long.
Spread each piece of tuna very lightly with the wasabi paste and roll the tuna in the coriander and parsley. Wrap each piece of tuna in a spring roll wrapper, using a little water to seal the ends. Deep fry the spring rolls in hot roll wrapper, using a little water to seal the ends. Deep fry the spring rolls in hot oil for 30 to 45 seconds or until lightly golden.
Drain on absorbent paper.
Combine the lime juice and soy and place in small dipping bowls to serve with the tuna rolls and an Asian green salad.