Nagaimo and Mentaiko Tuna Spring Rolls

Name: Nagaimo and Mentaiko Tuna Spring Rolls
Total time: 15 min
Yield: 4 Portions
Ingredients: 8 spring roll wrappers; 100g nagaimo (Japanese yam), julienned; 8 shiso leaves; 1/2 mentaiko (pollock roe), flaked; 🐟 1/2 can tuna, drained; 1 tbsp mayonnaise; 🧂 1 tsp soy sauce; Black pepper to taste; Salad oil for frying

Coût $8, économiser $5

Source: Recommended by CookPal

15 Min
4 Portions
$8

Nagaimo and Mentaiko Tuna Spring Rolls

Coût $8, économiser $5

Source: Recommended by CookPal

15 Min
4 Portions
$8

INGRÉDIENTS

Wrapper
- 8 spring roll wrappers
Vegetables
- 100g nagaimo (Japanese yam), julienned
- 8 shiso leaves
Seafood
- 1/2 mentaiko (pollock roe), flaked
- 🐟 1/2 can tuna, drained
Condiments
- 1 tbsp mayonnaise
- 🧂 1 tsp soy sauce
- Black pepper to taste
Cooking Oil
- Salad oil for frying

ÉTAPES

Drain the tuna can. Julienne the nagaimo and flake the mentaiko.

In a bowl, mix the nagaimo, mentaiko, tuna, mayonnaise, soy sauce, and black pepper.

Place a shiso leaf on a spring roll wrapper, add the filling, and wrap. Seal the edges with a flour-water paste.

Heat salad oil to 170°C and fry the spring rolls until golden brown. Serve on a plate.

NUTRIMENTS

Par portion

🔥

250

Calories

10g
Protéines
20g
Glucides
15g
Graisses

💡 Astuces

Serve with a dipping sauce like soy sauce or ponzu for added flavor.You can prepare the filling in advance and store it in the fridge for quick assembly later.Use a thermometer to maintain the oil temperature for even frying.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.