Yield: 4 servings

• Four 3-ounce pieces of tuna, cut into rectangles
• 4 spring roll wrappers
• 1 cup soybeans, blanched and peeled
• 1 Tablespoon lime juice
• 1 Tablespoon nampla (Thai fish sauce)
• 1 chile pepper, finely chopped
• Salt to taste

Wrap spring roll around tuna and deep fry for 1 minute in 375°F oil and season with salt and slice 4 times.

Coulis
Mix in blender all ingredients. Serve as dipping sauce.