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Mini Tuna Spring Roll

This spring roll recipe is a twist on the original by using canned Tuna as its main ingredient instead of vegetable or meat. It is a good appetizer that is also easy to make and can be cooked under 15 minutes.

Filling Ingredients

  • 1 can of tuna chunks in oil
  • 1 medium potato, boiled, small diced
  • 1 medium carrot, small diced
  • 1 egg, beaten
  • 1 teaspoon of salt
  • 1 teaspoon of oyster sauce
  • ½ teaspoon of sesame oil
  • 1 teaspoon of chilli powder
  • 2 tablespoon spring onion, finely sliced
  • ¼ teaspoon ground black pepper

Other Ingredients

  • 20 small spring roll wrappers
  • 2 cups of vegetable oil
  • 2 tablespoon of Thai sweet chilli sauce, to serve

Cooking Method:

    1. Open tuna can and drain liquid.
    2. For filling, mix together tuna, carrot, potato, spring onion, oyster sauce, chilli powder, half of beaten egg, salt and pepper in a bowl.
    3. Place one tablespoon of tuna filling at the center of wrapper.
    4. Roll and fold the top and bottom end of the wrapper to fully enclose the filling.
    5. Moisten the edge of the wrapper with beaten egg to secure the roll.
    6. Repeat to make about 20 rolls.
    7. Heat oil in a large pan, fry spring rolls until golden with medium heat.
    8. Serve the spring rolls immediately with Thai sweet chilli sauce.

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Sunny

He was born in Yangon, the

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