Spicy Skipjack Tuna Spring Rolls

• 3 sheets Spring roll wrappers (rice paper), reconstituted in water
• 100 grams Seared skipjack tuna
• 1/2 Sweet onion
• 1 Cucumber
• 2 to 3 branches Green onion
• 1 White sesame seeds
• 1 clove Grated garlic
• 1 piece Grated ginger
• 1 tsp Soy sauce
• 1 tsp Sesame oil
• 1/6 of a teaspoon Doubanjiang
• 1 tbsp Soy sauce
• 1 tsp Vinegar
• 1 tsp Sesame oil

1. Slice the skipjack tuna into 5 x 1 cm pieces.
2. Mixed the ingredients together, add in the tuna pieces, and mix well.
3. Rub in the seasonings, and let sit for 10 minutes.
4. Cut the onions thinly, and soak in a bowl of water.
5. Drain well.
6. Cut the cucumber finely into long and thin pieces, about 4 cm.
7. Cut the onion finely.
8. Mix the ingredients for the sauce together.
9. Soak the rice paper in water, and place on a cutting board.
10. Put 1/3 of the fish, onion, and cucumber in the center.
11. Wrap tightly into rolls, by folding over the the stuffing, folding over the left and right side of the wrapper and roll.
12. Prepare 3 rolls in the same way.
13. Cut into 3 or 4 pieces.
14. Position several on a plate with their cross-sections facing up.
15. Mix sesame and green onion together, sprinkle on top, and voila!

roll wrappers, tuna, sweet onion, cucumber, green onion, white sesame seeds, garlic, ginger, soy sauce, sesame oil, doubanjiang, soy sauce, vinegar, sesame oil

Taken from cookpad.com/us/recipes/170448-spicy-skipjack-tuna-spring-rolls (may not work)