Three things about this recipe. First, it is possible to generously feed four people using a 180-gram (6.3 oz) can of tuna. Second, tofu is a great neutral-tasting ingredient that soaks up seasonings well. Third, you have to use good quality canned tuna.
Connie’s Notes
This is a pantry dish. Meaning, you use items from the pantry. It would be more swell if you can use fresh tuna (eg., leftover grilled tuna) but for a pantry dish, let’s stick with canned tuna.
Tofu is protein-rich, tofu is filling, tofu is practically fat free and cholesterol free. Nice, eh? But even if tofu weren’t so healthy (in today’s health fad context, anyway), I’d still love it. I am a huge fan of tofu. Tofu, however, is neutral in taste. So, we add seasonings…
The key to a successful pantry dish is to make sure that you have good things in your pantry. In my case, that means things like black bean garlic sauce and chili garlic sauce.
I really don’t like mentioning brands because I’d be happier if readers would take the time to compare the quality of different brands and decide for themselves but, in the case of Lee Kum Kee, I haven’t found anything comparable in quality. I’m not a Lee Kum Kee paid endorser, let’s make that clear — I don’t get paid to say that Lee Kum Kee products are greeeaaat. It’s just a personal preference. So, yes, I added a heaping teaspoonful of chili garlic sauce and black bean garlic sauce to the filling.
Another pantry secret is dried herbs. We do grow herbs but not all varieties that I use for cooking. And the supply can be hit-and-miss. One typhoon is all it takes to drown the herbs. And, until they can be replanted, well… See, grocery-bought fresh herbs aren’t exactly cheap. And they don’t last very long in the fridge either. So, it’s cheaper and more practical to use dried herbs.
Once the tuna and tofu mixture have been seasoned to perfection, wrap and roll (see illustrated guide), and deep fry until golden and crisp.
The key to a successful pantry dish is to make sure that you have good things in your pantry. In my case, that means things like black bean garlic sauce and chili garlic sauce.
I really don’t like mentioning brands because I’d be happier if readers would take the time to compare the quality of different brands and decide for themselves but, in the case of Lee Kum Kee, I haven’t found anything comparable in quality. I’m not a Lee Kum Kee paid endorser, let’s make that clear — I don’t get paid to say that Lee Kum Kee products are greeeaaat. It’s just a personal preference. So, yes, I added a heaping teaspoonful of chili garlic sauce and black bean garlic sauce to the filling.
Another pantry secret is dried herbs. We do grow herbs but not all varieties that I use for cooking. And the supply can be hit-and-miss. One typhoon is all it takes to drown the herbs. And, until they can be replanted, well… See, grocery-bought fresh herbs aren’t exactly cheap. And they don’t last very long in the fridge either. So, it’s cheaper and more practical to use dried herbs.
Once the tuna and tofu mixture have been seasoned to perfection, wrap and roll (see illustrated guide), and deep fry until golden and crisp.Ingredients
- 180 grams tuna in water or brine - (6.3 oz) well drained
- 100 grams tofu - finely chopped and excess water squeezed out
- 1 heaping teaspoon chili garlic sauce
- 1 heaping teaspoon black bean garlic sauce
- 1 tablespoon dried chopped chives
- 1 teaspoon dried cilantro
- 1 egg
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 20 pieces spring roll wrappers - (large)
- 2 cups cooking oil for frying
- sweet chili sauce - for dipping
Instructions
- Flake the drained tuna. Place in a mixing bowl with the tofu, sauces, herbs, salt, pepper and egg. Mix well.
- Separate the spring roll wrappers. Place a heaping teaspoonful of filling at the center. Wrap, roll and seal.
- Heat the oil until fine wisps of smoke appear.
- Fry the spring rolls in batches until golden brown and crisp.
- Drain on paper towels or stand upright in a strainer.
- Serve the tuna and tofu spring rolls with sweet chili sauce.
