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Ingredients
- 1 lb Piece sashimi tuna
- 1 Tbsp. Wasabi paste
- 2 Tbsp. Coriander leaves
- 2 Tbsp. Minced parsley
- 8 x Spring rolls wrappers
- Â Â Oil for deep frying
- 2 Tbsp. Lime juice
- 2 Tbsp. Soy sauce
Directions
- To make the spring rolls, cut the tuna into pcs 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 warm roll wrapper, using a little water to seal the ends.
- Deep fry the spring rolls in warm oil for 30 to 45 seconds or possibly till lightly golden brown.
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 79g | |
| Calories 57 | |
| Calories from Fat 16 | 28% |
| Total Fat 1.87g | 2% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1812mg | 76% |
| Potassium 272mg | 8% |
| Total Carbs 10.94g | 3% |
| Dietary Fiber 4.8g | 16% |
| Sugars 1.12g | 1% |
| Protein 3.59g | 6% |
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