Tuna Spring Rolls

Make a big batch of these delicious, freezer-friendly bundles. When unexpected guests arrive or when you’re simply hankering for a quick snack, just thaw and fry for an instant treat.

Makes 12 pieces  Prep Time 20 minutes  Cooking Time 15 to 20 minutes  

3 tablespoons vegetable oil
1/3 cup chopped onions
2 teaspoons minced garlic
1/4 cup finely chopped red bell pepper
1/3 cup finely chopped carrots
2 (155-gram) cans tuna in oil, drained and flaked
1/4 cup finely chopped raisins
2 teaspoons soy sauce
salt and pepper to taste
12 pieces (6-inch) lumpia wrapper
oil for deep-frying
sweet chili sauce to serve

1  Heat oil in a medium frying pan or wok. Sauté onions until translucent, about 1 minute. Add garlic and sauté until fragrant. Add red bell pepper and carrots and cook until soft, about 1 to 2 minutes.

2  Add tuna and raisins; mix well. Season with soy sauce, salt, and pepper. Cook for 1 to 2 more minutes. Let mixture cool.

3  To assemble, place a heaping tablespoon of tuna filling on the edge of a lumpia wrapper. Roll and fold the top and bottom ends of the wrapper to fully enclose the filling. Moisten edges of the wrapper with water to secure the roll. Repeat to make a total of 12 rolls.

4  Deep-fry the rolls for about 2 to 3 minutes or until golden brown. Drain on paper towels. Serve hot with sweet chili sauce.

Storing tip  When stocking up on these spring rolls, make sure to cover them up tightly with plastic wrap. Keep in the freezer for up to 3 weeks.

Photography by David Hanson | Styling by Rachelle Santos | Props by Gourdo's 

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