Spicy Tuna Egg Rolls Recipes

SPICY TUNA EGG ROLLS

Steps:

• In a medium-sized frying pan, add a small amount of cooking oil and allow to sizzle.
• Pour brocoli slaw in the pan and cook for about 5 mins (depending) on your desire of tenderness. I like mines to have a little crunch.
• Pour the cooked slaw in a mixing bowl and add spicy tuna.
• Stir until the ingredients are mixed well.
• Pour slaw mixture on a eggroll wrapper and seal as directed.
• After all eggrolls are prepared, pour an inch (this depends on the depth of your frying pan) of cooking oil in a frying pan and allow to heat under medium heat. Make sure the oil is hot before you go on to the next step.
• Place eggrolls in the heated oil until golden brown (or darker if you desire), then flip over to brown the other side.
• I like to eat my eggrolls with Thai sweet chilli sauce -- delicious!

SPICY TUNA ROLLS

Steps:

• In a large saute pan over medium-high heat, add 2 tablespoons of oil. Add the onions, carrots, mushrooms, garlic, sriracha, soy sauce and lime juice. Cook until the vegetables are softened, stirring frequently.
• Remove from heat and transfer to a medium-sized bowl. Add the cilantro and allow the mixture to cool.
• In a small bowl combine the egg white and cornstarch. This will be used as an egg wash.
• Preheat oil in a deep-fryer to 350 degrees F.
• On a flat work surface, lay out 1 egg roll wrapper. Add a layer of vegetables to the lower part of the wrapper and top with 1 strip of tuna. Brush the sides of the wrapper with egg wash and roll up tightly once, bringing the sides over, and then continue to roll until finished. Put the roll on a large plate and repeat with remaining wrappers and filling.
• Fry the egg rolls, in batches, until golden brown, about 2 minutes. Remove egg rolls to paper towels to drain. Transfer the rolls to a serving platter, garnish with scallions and orange slices and serve with Citrus Dipping Sauce.
• In a small bowl, mix all ingredients and reserve.

SPICY TUNA ROLLS

Steps:

• Combine tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper in a medium bowl. Cover tightly and refrigerate. Mix the mayonnaise and chili paste in a small bowl, cover and refrigerate. Slice the cucumbers lengthwise, as thinly as possible into approximately 5-inch lengths. Season with salt and pepper to taste. Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice. Roll up. The cucumber, when very thinly sliced, will stick together and stay rolled without a toothpick. Continue making rolls with the remaining ingredients.
• Top each roll with 1/4 teaspoon dollop of spicy mayonnaise and a sprinkling of sesame seeds.