3-ounce pieces of tuna, cut into rectangles
4 spring roll wrappers
1 cup soybeans, blanched and peeled
1 Tablespoon lime juice
Tablespoon nampla (Thai fish sauce)
1 chile pepper, finely chopped
spring roll around tuna and deep fry for 1 minute in 375°F
oil and season with salt and slice 4 times.
Mix in blender all ingredients. Serve as dipping sauce.