1 package of wonton wrappers
¼ cup Vegetable or Canola Oil
4oz Ahi Tuna
1oz SPICE + LEAF Espresso BBQ Rub
1- 2 Tbsp. Olive Oil
Pinch of Salt
1 Shallot, sliced into rings
½ Avocado, minced into small pieces
Ingredients for Sauce:
1 Tbsp. Toasted Sesame Oil
1 Tbsp. Soy Sauce
1 tsp. Rice Vinegar
1 tsp. Honey
Add a little Chili Oil for heat too.
1 tsp. White Sesame Seeds for garnish
1 tsp. Black Sesame Seeds for garnish
In a deep pan, heat up canola oil until hot.
Cut each 4 eggroll wrapper into four equal squares to give you 12 squares.
Place each square into the hot oil so it crisps up and is golden brown. This will only take a couple of minutes. Let drain on a paper towel and set aside.
Place Espresso Rub in a bowl and coat the outside of the ahi with spices so it is well rubbed in.
In a sauté pan, heat up olive oil and sauté shallots for 4 minutes then add ahi. Just cook ahi until it is seared on each side and still red on the inside. (Keep that fish still swimming & raw on the inside.) Set aside to rest while preparing sauce.
Combine all sauce ingredients into a bowl and whisk to blend well.
Mince seared ahi into very small pieces. Add minced avocado and mix together.
Place a small amount of ahi and avocado on each fried square, drizzle sauce on top of each one and garnish with sesame seeds. Eat immediately so the sauce does not make the crisp soggy.
Enjoy and Spice On!