Spicy tuna and vegetable spring rolls
Canned tuna may not be a gourmet ingredient but, trust me, you can turn it into a beautiful dish by using it as spring roll filling. Pair the fried spring rolls with a good dipping sauce. Serve with rice as a main course. Or serve by themselves as an appetizer or snack. Great with hot tea on the side.
Servings 4 people
Ingredients
- 2 cups vegetable cooking oil for frying
- 1 medium potato (peeled or not) cut into ¼-inch cubes
- 1 medium carrot (peeled or not) cut into ¼-inch cubes
- 1 can tuna chunks or solid in brine
- 1 bunch scallions
- 1 teaspoon chili flakes
- 1 teaspoon salt or to taste
- ½ teaspoom freshly ground black pepper or to taste
- 1 egg beaten
- 12 six-inch spring roll wrappers separated
Instructions
- Heat the cooking oil in a wok or frying pan.
- Fry the potato and carrot cubes until lightly crisp (three to four minutes over high heat). Scoop out, spread on a plate lined with paper towels, and cool.
- Open the can of tuna and drain off the liquid.
- In a bowl, put the drained tuna, potato, carrot, scallions, chili flakes, salt, pepper and half of the beaten egg. Mix.
- Place about a heaping tablespoonful of filling at the center of a wrapper and roll, sealing the edges with the remaining half of the beaten egg.
- Reheat the oil until you see fine wisps of smoke above the surface. Fry the spring rolls until golden, in batches if necessary so as not to overcrowd the pan.
- Serve the spring rolls immediately. You may cut them into halves, if you wish. You can serve them with any dipping sauce that you like.
