Light Bites Recipes - Fiery Tuna Spring Rolls Recipe

Ingredients

• 1 large chunk of very fresh thick tuna steak

• 45ml/3 tbsp light soy sauce

• 30ml/2 tbsp wasabi

• 16 mangetouts (snow peas), trimmed

• 8 spring roll wrappers

• sunflower oil, for deep-frying

• soft noodles and stir-fried Asian greens, to serve

• soy sauce and sweet chili sauce, for dipping

Serves 4

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Method:

1. Place the tuna on a board. Using a sharp knife cut it into eight slices, each measuring about 12 x 2.5cm/4 1/2 x 1 in.

2. Place the tuna in a large. non-metallic dish in a single layer. Mix together the soy sauce and the wasabi and spoon evenly over the fish. Cover and marinate for 10-15 minutes.

3. Meanwhile, blanch the mangetouts in boiling water for about  1 minute. drain and refresh under cold water. Drain and pat dry with kitchen paper.

4. Place a spring roll wrapper on a clean work surface and place a piece of tuna on top, in the centre.

5. Top the tuna with two mangetouts and fold over the sides and roll up. Brush the edges of the wrappers to seal.

6. Repeat with the remaining tuna, mangetouts and wrappers. Fill a large wok one-third full with oil and heat to 180°C/ 350°F or until a cube of bread browns in 45 seconds.

7. Working in batches, deep-fry the rolls for 1-2 minutes, until crisp and golden. Drain the rolls on kitchen paper and serve immediately with soft noodles and Asian greens.

8. Serve the spring rolls with side dishes of soy sauce and sweet chili sauce for dipping.