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Tuna and tofu spring rolls
Tuna and tofu spring rolls make a delicious and inexpensive starter or main course. Season wisely and serve with sweet chili sauce and hot rice for a tasty meal.
Course
Appetizer, Main Course, Snack
Cuisine
Asian Fusion
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
20
spring rolls
Author
Connie Veneracion
Ingredients
180
grams
tuna
in water or brine, 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
large spring roll wrappers
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.