| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
Clprime3 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Piece sashimi tuna |
| 1 |
tb |
Wasabi paste |
| 2 |
tb |
Coriander leaves |
| 2 |
tb |
Chopped parsley |
| 8 |
|
Spring rolls wrappers |
|
|
Oil for deep frying |
| 2 |
tb |
Lime juice |
| 2 |
tb |
Soy sauce |
INSTRUCTIONS
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.
Converted by MC_Buster.
Per serving: 40 Calories (kcal); trace Total Fat; (5% calories from fat);
3g Protein; 8g Carbohydrate; 0mg Cholesterol; 2069mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0070
Converted by MM_Buster v2.0n.
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