Best 3 Tuna Spring Rolls With Limesoy Sauce Recipes
Indulge in the vibrant flavors of Southeast Asia with our tantalizing Tuna Spring Rolls paired with a zesty Limesoy dipping sauce. These Vietnamese-inspired appetizers are a delightful symphony of textures and tastes, featuring tender tuna, crisp vegetables, and aromatic herbs wrapped in delicate rice paper.
Accompanying the Tuna Spring Rolls is an array of equally enticing recipes that will transport you to the bustling streets of Hanoi or Ho Chi Minh City. Dive into the savory depths of our Vietnamese Beef Noodle Soup (Pho Bo), where succulent beef slices mingle with fragrant broth, rice noodles, and a medley of herbs. For a refreshing contrast, try our zesty Vietnamese Green Mango Salad (Goi Xoai), where sweet and sour flavors dance on your palate.
If you're craving a hearty and flavorful main course, our Vietnamese Lemongrass Chicken (Ga Nuong Xa Ot) is a must-try. Tender chicken marinated in aromatic lemongrass, garlic, and ginger is grilled to perfection, delivering a burst of savory and citrusy goodness. And to complete your Vietnamese culinary adventure, whip up a batch of our silky Vietnamese Egg Coffee (Ca Phe Trung), where coffee, egg yolk, and sweetened condensed milk come together in a harmonious blend.
These recipes offer a comprehensive exploration of Vietnamese cuisine, capturing the essence of its vibrant flavors, fresh ingredients, and culinary techniques. So, gather your ingredients, let your taste buds guide you, and embark on a culinary journey to the heart of Vietnam.
SPICY TUNA ROLL WITH GINGER-SOY DIPPING SAUCE
Steps:
- For the ginger-soy dipping sauce: Combine the soy sauce, vinegar, chile garlic sauce, garlic, scallions and ginger in a small bowl. Stir well to combine and set aside.
- For the spicy tuna: Mix the tuna with the mayo and chile garlic sauce in a medium bowl. Lightly toss to coat and set aside.
- For the sushi roll: Prepare a bamboo sushi rolling mat by wrapping it completely in a tight layer of plastic wrap. Additionally, fill a small bowl with water and the rice wine vinegar and set aside.
- Fold a sheet of nori about an inch up and remove the bottom piece. Briefly toast over an open flame until pliable, about 10 seconds.
- Put the toasted nori sheet shiny-side down on the wrapped bamboo mat. Gently press and spread some of the rice on the nori sheet, leaving about 1 inch exposed on top. Dip your fingers in the water/vinegar bowl if the rice is sticking to your hands.
- Starting about 1/2 inch up from the bottom of the nori, spread a very small amount of wasabi paste along the length of the sheet. Spoon an even layer of the spicy tuna over the wasabi and place some of the cucumber strips on the sides of the spicy tuna. Add 3 to 4 pieces avocado in a single layer. Roll the nori up over the fillings and tuck under to enclose entirely. Gently press the bamboo mat and continue rolling to tighten. Remove the bamboo mat and trim the ends of the roll.
- With a clean knife, cut the sushi roll in half. Line up the halves and cut through both rolls to make 6 even pieces. Repeat this process with the remaining ingredients to make the second roll. Serve the rolls with a dollop of wasabi paste and small bowls of the dipping sauce.
RARE TUNA SPRING ROLLS WITH LIME AND SOY
Steps:
- 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.
BAKED TUNA ROLLS WITH SAUCE
When I made these for my kids. They thought their mom was a fancy cook. In those days I was no cook, but these are so easy and they are good. Save the crusts for crumbs or feed the birds.
Provided by dolores in paradise
Categories Tuna
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Mix drained tuna, mayo, Tabasco, lemon juice and salt & pepper to taste.
- Trim crust from bread and roll each slice with a rolling pin.
- Brush one side of bread with melted butter.
- Turn over and spread each slice with tuna mixture.
- Roll up and fasten with toothpicks.
- Bake at 400° 15 minutes till brown and crispy.
- Sauce: Heat soup and milk; add peas.
Nutrition Facts : Calories 921.4, Fat 51.9, SaturatedFat 21.1, Cholesterol 115.5, Sodium 2223.2, Carbohydrate 78.1, Fiber 8.1, Sugar 14.7, Protein 36.8
Tips:
- Use fresh tuna for the best flavor. Day-old tuna can be used, but it won't be as good.
- If you don't have rice paper wrappers, you can use spring roll wrappers instead. Just be sure to soak them in warm water for a few minutes before using so they're pliable.
- Don't overfill the spring rolls. If you do, they'll be difficult to roll and they might fall apart.
- Be careful when frying the spring rolls. Don't let them get too hot or they'll burn. Fry them until they're golden brown and crispy.
- Serve the spring rolls with lime-soy sauce. This sauce is easy to make and it's the perfect complement to the spring rolls.
Conclusion:
Tuna spring rolls are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a quick weeknight meal. With a few simple ingredients and a little bit of time, you can enjoy these tasty spring rolls in no time. So what are you waiting for? Give them a try today!
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