Tuna Spring Rolls
Serves: 4
These crispy spring rolls have a healthy twist, since tuna is full of omega-3 and low in fat. Serve with chilli sauce for a tasty snack.
  • 100g Bean sprouts
  • 1 medium Carrot, grated
  • 2 Tbsp Coriander, chopped finely
  • 8 Spring roll wrappers
  • 1 Cup Oil
  • 185g Tuna chunks
  • 3 Tbsp Oyster sauce
  • 3 Tbsp Chilli garlic sauce
  • 3 Tbsp Chilli sauce
  1. Combine the tuna, the oyster sauce, the chili garlic sauce, the bean sprouts, the carrot and the coriander in a bowl using a fork.
  2. Next, lay out spring roll wrappers in a plate and use the fork to place some tuna mixture into a corner of the spring roll.
  3. Roll up and fold in the ends. Wet the edges with a little bit of water to seal the spring roll completely.
  4. Keep aside on a grease proof paper to avoid the raw rolls from sticking.
  5. Heat up oil in a large wok or frying pan on medium-high heat. Once hot, deep fry the spring rolls until golden brown colour.
  6. Remove the spring rolls from the oil and place them onto kitchen paper to drain extra oil.
  7. Arrange the spring rolls on a bed of shredded lettuce or cabbage and place a mini bowl of chili sauce for dipping. Serve immediately.
Recipe by George Hughes Fishmongers at https://www.georgehughesfishmonger.com/easy-fish-seafood-snack-recipes/