Ingredients for Tuna Spring Rolls
- 200g sushi-grade tuna, cut into 2cm x 6cm batons
- Ketjap Manis
- 1 tablespoon sesame oil
- Garlic Clove
- Salt And Pepper
- Spring Roll Wrappers
- Peanut Oil
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How to Make Tuna Spring Rolls
- In a small bowl, whisk together soy sauce, sesame oil, and minced garlic.
- Add salt and pepper to the mixture.
- Brush the soy sauce mixture evenly over each tuna baton.
- Lay a spring roll wrapper on a clean, flat surface.
- Place a tuna baton at one end of the wrapper.
- Fold in the sides of the wrapper, then tightly roll up from the bottom, tucking in the sides as you go.
- Moisten the edge of the wrapper with a little water to seal.
- Repeat steps 4-7 with the remaining tuna and wrappers.
- Heat about 1 inch of vegetable oil in a wok or large skillet over medium heat.
- Carefully add a few spring rolls to the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.
- Remove spring rolls with a slotted spoon and place on a wire rack or paper towel to drain excess oil.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
2g
Carbs
1g
