Spring rolls

Posted a tuna spring roll recipe using cooked fresh tuna. Although I will always prefer fresh over canned, today is one day when I didn’t have time to thaw anything from the freezer as it was almost lunchtime when I got out of bed. The solution? An easy dish that takes little time to prepare. I was in the mood for spring rolls, I checked the pantry, there were three cans of tuna, there was a packet of spring roll wrappers in the fridge, and there were vegetables on the count So, lunch was tuna spring rolls using canned tuna. I decided to update the recipe which you will now find on page two of this entry.

Canned tuna what kind? We only buy chunks or solids in brine or water. If unavailable, we buy tuna chunks or solids in oil. Always unflavored. And we don’t buy tuna flakes because there is much less fish inside the can. If you ask if my flavored canned tuna will work for this recipe, I’ll advise you to try it yourself and let us know how it turns out.

a can of tuna chunks or solid in brine, water, or oil
1 medium-sized potato
1 medium-sized carrot
a bunch of scallions (green onion, onion leaves), finely sliced
1 tsp. of chili flakes
1 tsp. of salt or to taste
1/2 tsp. of freshly ground black pepper or to taste
1 egg, beaten
12 pieces of 6-inch spring roll wrappers, separated
about 2 c. of vegetable cooking oil for frying

Open the can of tuna and drain off the liquid

Heat the cooking oil in a wok or frying pan. Cut the potato and carrot into 1/4-inch cubes. Fry the potato and carrot cubes until lightly crisp. Scoop out and drain on a stack of kitchen paper.
In a bowl, put the drained tuna, potato, carrot, scallions, chili flakes, salt, pepper, and half of the beaten egg. Mix.

Place a heaping tablespoonful of filling at the center of a wrapper and roll (see a step-by-step guide on wrapping spring rolls), 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 and make the temperature drop which will make your spring rolls greasy and soggy 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. I like sweet and sour sauce (click here for the recipe).