Crispy Potato Spring Rolls With Tuna Sushi In A Lemon Thyme Vinaigrette Recipe

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Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 20 servings

Olive oil

1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice

1/2 bunch lemon thyme

4 12-inch rice paper wrappers

1/2 teaspoon white pepper

1/2 cup honey

1 cup lemon juice

1 teaspoon sea salt

1 1/2 cups olive oil

4 green onions, green parts only, cut into 5-inch long pieces

1 teaspoon ground pink peppercorns

Salt and pepper

3 ounces #1 Sushi Grade Yellowfin Tuna, cut into 5-inch long bars

1 ounce julienne of sun dried tomatoes

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