Crispy Tuna Egg Rolls
An easy appetizer or dinner that's Rolls that's a great source of omega 3 fatty acids to help boost brain health, eye health, and just brilliant for the body!
Ingredients
Servings: 6-8
- 1 tbsp. Olive Oil
- 2 Shallots, chopped
- 1 Napa Cabbage, chopped
- 2-3 Garlic Cloves, minced
- 1” Fresh Ginger, grated or minced
- 2-3 cans (5-oz) Wild Planet Tuna of Choice
- ¼ cup Fresh Cilantro, chopped
- 1 tbsp. Soy Sauce
- 1 tsp. Paprika
- 10-12 Egg Roll Wrappers
- Salt & Black Pepper, to taste
- Frying Oil
- Spicy Mayo, for serving
Instructions
- In a large skillet over medium high heat, add the olive oil to heat up for 1 minute.
- Add the shallots, cabbage, garlic, and ginger to sauté 6-8 minutes, until cabbage has been cooked down.
- Drain Wild Planet’s tuna cans of choice, then add to the sauteed vegetables.
- Add the chopped cilantro, soy sauce, and paprika. Cook for 2-3 more minutes to help the flavors mingle together. Season with salt and black pepper to taste. Remove from heat to cool to touch.
- Brush the edges of the egg roll wrappers with water, add 2-3 tablespoons of the tun-cabbage mixture then fold in the sides and roll up tightly like a burrito.
- Repeat with remaining wrappers and fillings.
- Heat up the frying oil to 400F. Fry for 2-3 minutes on each side, until golden brown. Remove with tongs or a slotted spoon and place on a paper towel-lined wire rack to remove any excess oil.
- Enjoy warm with the spicy mayo!
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