Crispy, golden spring rolls filled with flavorful tuna, crunchy vegetables, and aromatic seasonings. A quick and delicious snack made with canned tuna perfect for parties, evening snacks, or a light meal.
Ingredients:
1 can Munnujii Tuna, drained and flaked
8–10 spring roll wrappers
1 cup cabbage, finely shredded
½ cup carrot, julienned
¼ cup capsicum, finely chopped
2 tbsp spring onion, chopped
1 tsp garlic, minced
1 tsp soy sauce
½ tsp black pepper
½ tsp chilli flakes
1 tbsp cooking oil
1 tbsp all-purpose flour mixed with 2 tbsp water, for sealing
Oil, for frying
Tips:
Drain the tuna well to prevent soggy spring rolls.
Keep the vegetable filling slightly crunchy.
Don't overfill the wrappers, as they may tear while rolling.
Seal the edges firmly with flour paste.
For a lighter option, brush with oil and air-fry at 180°C until golden and crisp.
Instructions:
Prepare the filling: Heat oil in a pan and saute garlic for a few seconds.
Add cabbage, carrot, capsicum, and spring onion. Stir-fry on medium-high heat for 2–3 minutes.
Add the drained Munnujii Tuna, soy sauce, black pepper, and chilli flakes. Mix well and cook for another 1–2 minutes.
Allow the filling to cool completely.
Place one spring roll wrapper on a flat surface. Add a spoonful of filling near one corner.
Fold the sides inward and roll tightly. Seal the final edge with the flour-water paste.
Repeat with the remaining wrappers and filling.
Heat oil and deep-fry the spring rolls until crispy and golden brown.
Drain on a paper towel and serve hot with sweet chilli sauce or your favorite dip.
