Crispy Tuna Egg Rolls

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

1. In a large skillet over medium high heat, add the olive oil to heat up for 1 minute.
2. Add the shallots, cabbage, garlic, and ginger to sauté 6-8 minutes, until cabbage has been cooked down.
3. Drain Wild Planet’s tuna cans of choice, then add to the sauteed vegetables.
4. 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.
5. 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.
6. Repeat with remaining wrappers and fillings.
7. 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.
8. Enjoy warm with the spicy mayo!