These elegant spring rolls have tuna, avocado and molten brie rolled together with nori. Dipped in a wasabi balsamic sauce, they taste a bit like a crisp bite of sushi.

With creamy avocado, molten brie and tender tuna wrapped in nori and a shell so crisp, it shatters, these aren't your run-of-the-mill spring rolls. Served with a sweet and sour wasabi balsamic sauce, these elegant one bite canapés taste like a crisp bite of sushi. The nori not only helps keep the wrapper crisp, it also adds a wonderfully sweet briny flavor to the roll. For the sauce, be sure to use a real balsamic vinegar (there are lots of fakes) aged for at least 25 years as this is what gives the sauce it's sweetness and viscosity. 

Makes 8 spring rolls
prep time: 15 minutes
cook time: 10 minutes
passive time: none

Ingredients:

• 1 tablespoon all-purpose flour 
• 1 tablespoon water
• 8 spring roll wrappers
• 3 sheets nori
• 1 tablespoon soy sauce
• 1 tablespoon Aceto Balsamico Tradizionale di Modena (aged 25 years +)
• 1/2 teaspoon fresh wasabi, grated
• vegetable oil (for frying)
• 120 grams yellowfin tuna, cut into 3.5-inch x 1/2-inch sticks
• 1 avocado, cut into 3.5-inch x 1/2-inch sticks
• 80 grams Brie cheese, cut into 2.5-inch x 1/2-inch sticks

Directions:

First, make a "glue" to hold your spring roll together by mixing 1 tablespoon of all-purpose flour with 1 tablespoon of water. 

Slice your spring roll wrappers so that they are 6-inch x 6-inch square. Always keep the wrappers covered in a damp paper towel to keep them from drying out. 

Use scissors to cut your nori into 3.5-inch x 4.75-inch sheets (you should have 8 sheets).  

To make the sauce, combine the soy sauce, Aceto Balsamico and wasabi and whisk to combine. 

Add 1-inch of vegetable oil to a heavy bottomed pot and preheat to 340 degrees F. 

Place a wrapper on a clean surface, with a corner facing you. 

Place a piece of nori on the wrapper with the short edge facing you. 

Place a piece of tuna and then a piece of avocado on the edge of the nori closest to you and then top with a piece of cheese. 

Start rolling the roll until you reach the middle. Tuck each side in towards the filling (as if you're wrapping a present).

Fold the flaps over the top of the roll. 

Apply the "glue" in a thin even layer across the top of the wrapper and then continue rolling until the roll is sealed shut. 

Prepare a paper towel lined rack.

When the oil is heated, add the spring rolls and fry for 4-5 minutes or until golden brown, turning the rolls once or twice to ensure even browning. 

Transfer the fried spring rolls to the prepared rack. Slice the rolls in half at an angle and serve while hot with the wasabi balsamic dipping sauce.