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Ahi Spring Rolls

Demonstrated by: Michael Fennelly.
Taste of Hilo with Restaurant Kaikodo and O’keefe and Sons Breadbakers, September 14, 2003.



Ahi Spring Rolls

  • 1 lb block ahi (yellowfin tuna) fillet
  • 16 spring roll or lumpia wrappers
  • Salt and pepper to taste
  • 32 fresh basil leaves
  • 16 sun-dried tomatoes, rehydrated in hot water, drained, and cut in halves
  • 2 Maui onions, thinly sliced
  • 1 egg white, beaten
  • Vegetable or peanut oil for deep frying
  • 1 1/2 cups Ahi Spring Roll Sauce
  • Mizuna or watercress leaves for garnish
  • Edible flowers or julienned carrots for garnish

Ahi Spring Roll Sauce:

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons light soy sauce
  • 2 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 1 cup olive oil
  • 1/2 teaspoon black pepper


Slice ahi block into 16 pieces. For each ahi spring roll, place a wrapper on the work surface with a corner facing you so it looks like a diamond. Place one slice of ahi on wrapper, 3 inches from the bottom. Sprinkle ahi with salt and pepper. Place two basil leaves across the center of the ahi; top with two halves of sun-dried tomatoes and an onion slice. Fold edge of wrapper over filling, roll away from you with two turns, fold in the sides, continue rolling; moisten the top point with egg white to seal. Heat oil to 375°F. Fry spring rolls until golden brown; drain. To serve, gently toss mizuna or watercress with enough Ahi Spring Roll Sauce to lightly coat; place on serving plate. Place 2 teaspoons of Ahi Spring Roll Sauce on plate; slice an ahi spring roll diagonally in half and stand atop the sauce. Garnish with flowers or carrots. Makes 16 rolls.

Ahi Spring Roll Sauce:
In a mixing bowl whisk vinegar, soy sauce, mustard, and honey until smooth. Slowly whisk in the olive oil. Stir in pepper. Makes about 1 1/2 cups.


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