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Tuna and tofu spring rolls

Ingredients

 

a 180-g. (more or less) can of tuna (solid, fillet or chunks but not flakes) in water or brine, drained

100 g. of tofu, finely chopped and excess water squeezed out

1 heaping tsp. of chili garlic sauce

1 heaping tsp. of black bean garlic sauce

1 tbsp. of dried chopped chives

1 tsp. of dried cilantro

2 eggs

1 tsp. of salt

1/2 tsp. of ground black pepper

20 pcs. of large spring roll wrappers

about 2 c. of vegetable oil for frying

 

Instructions

 

Flake the tuna.

  Place in a mixing bowl with the tofu, sauces, herbs, salt, pepper and one egg. Mix well.

Beat the remaining egg in a bowl. Pour into the bowl with the filling, leaving behind about a tablespoonful or two — this is for brushing the spring roll wrappers. Mix the filling once more.

 Separate the spring roll wrappers. Place a heaping teaspoonful of filling at the center and wrap (see illustrated guide on how to wrap spring rolls which will also show you where the reserved beaten egg goes).

Heat the oil until fine wisps of smoke appear.

 Fry the spring rolls in batches until golden brown (see guide on frying).

Drain on paper towels.

Tuna and tofu spring rolls

Cut each spring roll diagonally into two, if you like, it’s optional — I just wanted to show you how generous the amount of filling is. Serve with sweet chili sauce.

Cooking time: 10 minute(s)