Name: Tuna spring rolls with soybean coulis
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: 1 tablespoon nam pla (Thai fish sauce); 1 large bunch of cilantro, thick stems removed, washed and left wet; Salt; Soy sauce; 2 egg yolks, beaten in a bowl; Oil for deep-frying; Cracked black pepper; 4 spring roll wrappers, each 8 inches square; 12 ounces tuna, cut into 4 equal rectangles, each about 1 X 3 inches; 2 tablespoons pickled ginger; 1 tablespoon fresh lime juice; 4 large leaves Savoy cabbage; 1 clove garlic, peeled and chopped; 2 Thai chiles, stemmed, seeded and chopped; 1 pound edamame (soybeans), fresh or thawed frozen

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

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.