Sea Urchin Vietnamese Roll

Recipe by Johnson Teoh

2-3 slices fresh sea urchin roe

Tuna (sashimi or cooked is fine)

Rice paper sheets

Fresh Vietnamese herbs (mint, coriander, Thai basil)

Cucumber, julienned

Carrot, julienned

Iceberg lettuce

Lime wedges

A fresh, no-cook Vietnamese style roll that highlights the natural sweetness of the sea urchin. Light, aromatic, and easy to prepare at home.

Prepare all ingredients and lay them out for easy assembly. Lightly soften a rice paper sheet in warm water.

Place herbs, cucumber, and vegetables in the centre.

Gently spoon tuna and sea urchin roe on top – avoid over filling to keep roll delicate.

Fold the sides in and roll tightly.

Serve immediately with lime wedges or a light dipping sauce.

*Watch video tutorial below

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