Ingredients

• 2 Tbs soy sauce
• 1/2 tsp sesame oil
• juice of 1 lime
• 1/s tsp wasabi powder
• 1/2 lb sushi-grade ahi (yellowfin) tuna
• 3 green onions, chopped
• 1 tsp ginger, grated
• 1 avocado, diced
• 1 mango, diced
• 1 tsp black sesame seeds

Mix soy sauce, sesame oil, lime juie, and wasabi in a small bowl. Combine remaining ingredients, tossing gently. Add soy mixture and toss gently to combine, taking care not to mush the ingredients together.

Vegetable Spring Rolls with Dipping Sauce

• juice of 1 lime
• 3 Tbs sugar
• 2 tsp Fish Sauce
• 2 tsp ginger, grated, divided
• 2 cloves garlic, minced, divided
• 1 tsp sesame oil
• 1 tsp  crushed red pepper
• 1 Tbs plum sauce
• 1 tsp olive oil
• 1/2 bag cole slaw mix
• 1 onion, sliced
• 1 tsp soy sauce
• 2 oz. rice stick noodles
• 2 tsp sesame oil
• 1/4 cup fresh cilantro, chopped
• 1/2 cup fresh basil, chopped
• spring roll wrappers

Combine lime juice, sugar, fish sauce, half the garlic, half the ginger, sesame oil, red peppers, and plum sauce. Set aside.

Fill a large bowl with warm water. Add noodles and set aside to soak and soften.

Add oil, remaining garlic, and ginger to pan, Heat until fragrant. Add onion, cole slaw mix, and soy sauce. Cook until soft – about 5 minutes. Remove from heat.

Drain the noodles. Cut them into 2-inch sections. Add noodles and sesame oil, and herbs to the vegetable mixture.

To assemble, soak wrappers in warm water until pliable, about 15 seconds. Spoon filling onto them and roll, folding ends in. Serve with dipping sauce.