These summer rolls make for a strikingly colorful appetizer. Filled with plump marinated tuna, sweet juicy mango, and fresh herbs like mint and cilantro, each roll holds a variety of textures and tastes that will keep you going back for more. The dipping sauce is a sweet and spicy combination of thai chili sauce, rice vinegar and young ginger, which gives it a robust ginger flavor without making it too spicy. While you can prepare the ingredients in advance, wait until just before you serve these to roll them as storing them in the fridge will make the wrappers tough.
- To marinate the tuna, add the soy sauce, sugar and grated garlic to a sealable bag and agitate to dissolve the sugar. Add the tuna and press out as much air as you can before sealing the bag. Let this marinate in the refrigerator for at least 12 hours, or up to 24 hours
- To make the sauce, stir together the Thai chili sauce, rice vinegar, fish sauce and minced ginger.
- When you're ready to make the spring rolls, remove the tuna from the marinade and slice into 4-inch x 1/2-inch sticks.
- Prepare a plate larger than the wrappers and fill it with water.
- Dip a summer roll wrapper in the water and hold it underwater for 5 seconds. It should still be stiff at this point. Place the wrapper on a clean surface and line up a 4-inch row of sliced cucumbers.
- Top with the tuna, mango, cilantro and mint.
- Roll the roll halfway, and then fold the two sides towards the center. Finish rolling the roll and repeat until you're out of tuna.
- Slice the rolls in half at an angle and serve with the sauce.
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1/4 teaspoon garlic, grated
- 200 grams Bluefin tuna
- 1/4 cup Thai chili sauce
- 4 teaspoons rice vinegar
- 2 teaspoons fish sauce
- 2 teaspoons young ginger, peeled and finely minced
- 1 Lebanese cucumber, thinly sliced
- 8 sprigs cilantro, tough stems removed
- 8 sprigs mint, tough stems removed
- 1/2 mango, peeled and cut into 4-inch x 1/2-inch sticks
- 8 summer roll wrappers (they may be labeled bánh tráng)