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Tuna Spring Rolls

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“An elegant finger food. Makes 25 spring rolls.”
READY IN:
30mins
YIELD:
25 rolls
UNITS:
US

Ingredients Nutrition

  • 1 kg tuna, trimmed
  • 30 ml ketjap manis (Indonesia thick soy sauce)
  • 2 teaspoons sesame oil
  • 1 garlic clove, peeled and chopped
  • salt and pepper
  • 25 spring roll wrappers
  • peanut oil, for shallow frying

Directions

  1. Cut tuna in 2cm wide x 6 cm long batons.
  2. Combine soy sauce, sesame oil and garlic.
  3. Brush onto tuna strip.
  4. Season with salt and pepper.
  5. Lay spring roll wrapper on work bench.
  6. Place piece of tuna at one end, Roll up and half way fold in sides then roll up completely.
  7. Seal ends with water.
  8. Repeat.
  9. Heat oil in wok and shallow fry a few at a time until golden brown.
  10. Drain on paper towel and serve.

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