Spicy Tuna Rolls (Aaron McCargo, Jr.) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
2 tablespoons canola oil |
1/2 red onion, sliced thin |
1 carrot, peeled and julienned |
1/2 cup sliced shiitake mushrooms |
1 tablespoon garlic |
1 teaspoon sriracha or hot sauce |
1 tablespoon soy sauce |
1/2 lime, juiced |
1 tablespoon freshly chopped cilantro leaves |
1 egg white |
1/2 teaspoon cornstarch |
10 egg roll wrappers |
1 pound fresh yellowfin tuna, cut into 1/2 by 3-inch strips |
scallions, for garnish |
orange slices, for garnish |
citrus dipping sauce, recipe follows |
3 oranges, juiced |
1 tablespoon soy sauce |
1 tablespoon honey |
2 tablespoons sliced scallion |
pinch red pepper flakes |
pinch kosher salt |
pinch coarse ground black pepper |
Directions:
1. In a large saute pan over medium-high heat, add 2 tablespoons of oil. Add the onions, carrots, mushrooms, garlic, sriracha, soy sauce and lime juice. Cook until the vegetables are softened, stirring frequently.
2. Remove from heat and transfer to a medium-sized bowl. Add the cilantro and allow the mixture to cool.
3. In a small bowl combine the egg white and cornstarch. This will be used as an egg wash.
4. Preheat oil in a deep-fryer to 350 degrees F.
5. On a flat work surface, lay out 1 egg roll wrapper. Add a layer of vegetables to the lower part of the wrapper and top with 1 strip of tuna. Brush the sides of the wrapper with egg wash and roll up tightly once, bringing the sides over, and then continue to roll until finished. Put the roll on a large plate and repeat with remaining wrappers and filling.
6. Fry the egg rolls, in batches, until golden brown, about 2 minutes. Remove egg rolls to paper towels to drain. Transfer the rolls to a serving platter, garnish with scallions and orange slices and serve with Citrus Dipping Sauce.
7. Citrus Dipping Sauce:
8. In a small bowl, mix all ingredients and reserve.
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