Recipe courtesy of Donna Hay
Save Recipe Print
Level:
Easy

Ingredients

Directions

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Parker House Rolls

Recipe courtesy of Bobby Flay

No-Knead Cloverleaf Rolls

Recipe courtesy of Ree Drummond

Albacore Tuna with Celery and Walnuts

Recipe courtesy of Geoffrey Zakarian

Rare Tuna Spring Rolls with Lime and Soy

Recipe courtesy of Donna Hay

Spring Rolls

Recipe courtesy of Wolfgang Puck

Spring Rolls

Recipe courtesy of Wolfgang Puck

Spring Rolls

Recipe courtesy of Food Network Kitchen

Crispy Potato Spring Rolls with Tuna Sushi in a Lemon Thyme Vinaigrette

Recipe courtesy of Anthony Ambrose

Browse Reviews By Keyword