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4
servingsEasy
1 hr
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
Although these spring rolls are cooked, the tuna remains raw, or essentially so. With the soy and cilantro “pesto” and the double-wrapping, this is a really beautiful presentation, one that has been served at Jean-Georges’ Vong restaurants for years.
This makes 4 spring rolls, enough for 4 good appetizers. It is not a difficult recipe to double.