RARE TUNA SPRING ROLLS WITH LIME AND SOY
Steps:
- 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.
SPRING ROLLS
Provided by Food Network
Categories appetizer
Time 2h30m
Yield 20 to 24 rolls
Number Of Ingredients 37
Steps:
- Prepare the filling. In a wok, stir-fry each vegetable separately in peanut oil. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodles, mushroom soy sauce, chili paste, sesame oil, and cilantro. Season with salt and pepper. Set aside to cool completely. When cool, blend the filling mixture with the aromatic mixture. When ready to form the spring rolls, squeeze out all the excess liquid.
- Make the spring rolls. Place about 1/2 cup of prepared filling per spring roll wrapper. Roll and seal edges with the egg wash. Repeat the process until all filling is used.
- In a deep pot, with about 4 cups peanut oil heated to 350 degrees F., deep-fry in batches of 4 until golden, about 2 to 3 minutes. Drain on paper towels. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. Serve immediately.
- Prepare the aromatic mixture. In a food processor, combine the ginger, garlic, green onions and red pepper flakes. Turn on machine, slowly add oil and process mixture to a puree. Saute mixture for 1 to 2 minutes. Season with salt, pepper and sugar. Set aside.
- Prepare the Hot Chinese Mustard Sauce. In a bowl, combine all the ingredients except the oil. Stir until well blended. Slowly whisk in the peanut oil until emulsified. Refrigerate, covered until needed.
SPICY TUNA ROLLS
Provided by Food Network
Time 40m
Number Of Ingredients 11
Steps:
- Combine tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper in a medium bowl. Cover tightly and refrigerate. Mix the mayonnaise and chili paste in a small bowl, cover and refrigerate. Slice the cucumbers lengthwise, as thinly as possible into approximately 5-inch lengths. Season with salt and pepper to taste. Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice. Roll up. The cucumber, when very thinly sliced, will stick together and stay rolled without a toothpick. Continue making rolls with the remaining ingredients.
- Top each roll with 1/4 teaspoon dollop of spicy mayonnaise and a sprinkling of sesame seeds.
TUNA SPRING ROLLS WITH LIME/SOY SAUCE
Make and share this Tuna Spring Rolls With Lime/soy Sauce recipe from Food.com.
Provided by JustJanS
Categories Tuna
Time 20m
Yield 8 spring rolls
Number Of Ingredients 8
Steps:
- Cut the tuna into pieces 3/4 inch square, and 4 inces long.
- Spread each stick of tuna lightly with the wasabi paste, then roll lightly in the fresh herbs.
- Wrap each of these in a spring roll wrapper, moistening the edges with a littlewater to seal.
- 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.
- Drain on absorbent paper.
- Combine the lime juice and soy, and serve alongside the tuna in small dipping bowls.
TUNA SPRING ROLLS
Make and share this Tuna Spring Rolls recipe from Food.com.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 30m
Yield 25 rolls
Number Of Ingredients 7
Steps:
- Cut tuna in 2cm wide x 6 cm long batons.
- Combine soy sauce, sesame oil and garlic.
- Brush onto tuna strip.
- Season with salt and pepper.
- Lay spring roll wrapper on work bench.
- Place piece of tuna at one end, Roll up and half way fold in sides then roll up completely.
- Seal ends with water.
- Repeat.
- Heat oil in wok and shallow fry a few at a time until golden brown.
- Drain on paper towel and serve.
SPICY TUNA ROLLS
Even if you're new to sushi making, this recipe for spicy tuna rolls is easy to make at home.
Provided by ChefJackie
Categories World Cuisine Recipes Asian Japanese
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cut off the bottom quarter of each nori sheet; reserve for another use.
- Combine chopped tuna, mayonnaise, green onions, and hot sauce in a bowl.
- Center 1 sheet of nori on a bamboo sushi mat. Wet your hands. Spread a thin layer of rice on the nori using your hands; press into a thin layer, leaving a 1/2-inch space at the bottom edge. Sprinkle with sesame seeds. Arrange 1/4 of the tuna mixture in a line across the rice, about 1/3 of the way down from the top of the sheet.
- Wet the uncovered edge of the nori. Lift the top end of the mat and firmly roll it over the ingredients. Roll it forward to make a complete roll. Repeat with remaining ingredients.
- Slice the rolls into 3/4-inch pieces using a wet knife. Serve immediately or refrigerate until serving.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 38.6 g, Cholesterol 30.8 mg, Fat 12.9 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 2 g, Sodium 103.1 mg, Sugar 0.6 g
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- In a bowl, combine all the ingredients, except for the last four. Mix using a fork until well combined then add the grated cheese and mix again to distribute evenly.
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- To fill, start with a piece of the leaf lettuce to create a bed on the lower portion of the wrap. Then spoon on top a row of the tuna and lastly, place the cucumbers and peppers on top. If you have other veggies you prefer, feel free to sub those in.
- To fold the spring rolls, carefully pull the left and right sides over on top of the filling, then lift the bottom and roll up. Use a bit of water on your finger to rub the roll to make a seal when complete.
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5/5 (1)Total Time 15 minsCategory Appetizer, Lunch, Main CourseCalories 211 per serving
- Prepare a hard, clean, and dry work space in front of you. Prepare one Spring roll at a time before moving on to the next.
- Placing your hands underneath for support, gently submerge a spring roll wrapper into a bowl of warm water, or through water from a faucet. Gently shake to remove excess water and lay the wrapper onto the work space.
- Place 1/4 of each ingredient onto a wrapper, starting about 1/3 of the way up from the bottom, making sure to leave at least 1-2 inches unfilled from both sides of the wrapper.
- Fold the bottom up and over the filling, then fold in both sides and continue rolling from the bottom up, using slight pressure to create a tight roll, but not too tight so as to tear the wrapper.
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