Lacy spring rolls with tuna

Lacy spring rolls with tuna

By
From
KOTO
Photographer
Michael Fountoulakis

Making the spring-roll wrappers can get a bit messy, but it is worth the effort. The end result is a more elegant spring roll with a paper-thin crust, and the tuna inside is cooked to a moist medium–rare.

Wrappers

Ingredients

Quantity Ingredient
250g rice flour
2 tablespoons tapioca flour
1/2 teaspoon caster sugar
1/2 teaspoon salt
1 egg
vegetable oil, for frying

Filling

Quantity Ingredient
1 carrot, thinly sliced
1 daikon, thinly sliced, (equal size to carrot)
2 red asian shallots, finely sliced
1 handful coriander leaves, chopped
1/2 teaspoon freshly ground black pepper
1/2 teaspoon caster sugar
250g tuna steak, skinless, cut into 5 × 3 cm batons

Accompaniments

Quantity Ingredient
1 iceberg lettuce, separated into cups
1 large handful coriander leaves
1 large handful thai basil leaves
1 large handful mint leaves
Classic dipping sauce

Method

  1. To make the wrappers, sift the dry ingredients into a bowl. Make a well in the mixture and add the egg and 300 ml water. Mix to form a smooth batter, then rest for 1 hour.
  2. Combine the carrot, daikon, shallots, coriander, pepper and sugar and set aside.
  3. Heat a 25 cm non-stick pan over high heat and pour in a little oil just to cover. Spread your fingers then dip them into the batter. Swirl quickly over the pan to form a large lacy round. Cook for 10–15 seconds then remove. Repeat with the remaining batter to make 15–20 wrappers.Combine the carrot, daikon, shallots, coriander, pepper and sugar and set aside.
  4. Place a wrapper on a flat surface. Put 2 tablespoons of filling on the bottom third of the wrapper and form into a tight cigar shape. Place a tuna baton on top. Lift the side of the wrapper closest to you to encase the filling. Fold in the sides and continue rolling. Place on a plate, seam side down, and continue with the remaining wrappers and filling.
  5. Deep-fry the rolls in hot oil for 1–2 minutes, or until golden and crispy.
  6. To serve, place a spring roll into a lettuce cup, top with herbs, roll up and dip into the sauce.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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