Spicy tuna rolls

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves8
  • DifficultyEasy
2 tbsp rapeseed oil
1/2 red onion, sliced thin
1 carrot, peeled and julienned
50g sliced shiitake mushrooms
1 tbsp garlic
1 tsp sriracha or hot sauce
1 tbsp soy sauce
1/2 lime, juiced
1 tbsp freshly chopped cilantro leaves
1 egg white
1/2 tsp cornflour
10 egg roll wrappers
450g fresh yellowfin tuna, cut into strips
Spring onions, for garnish
Orange slices, for garnish
Citrus Dipping Sauce, recipe follows

For the dipping sauce

3 oranges, juiced
1 tbsp soy sauce
1 tbsp honey
2 tbsp sliced spring onions
Pinch red pepper flakes
Pinch salt
Pinch coarse ground black pepper
1) Heat the oil in a large frying pan over a medium-high heat. Add the onions, carrots, mushrooms, garlic, sriracha, soy sauce and lime juice. Cook until the vegetables are softened, stirring frequently.

2) Remove from the heat and transfer to a medium-sized bowl. Add the coriander and allow the mixture to cool. Meanwhile, in a small bowl combine the egg white and cornflour to be used as an egg wash. Preheat an oil-filled deep-fryer to 180C.

3) 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.

4) Fry the egg rolls, in batches, until golden brown, about 2 minutes. Remove the cooked egg rolls to paper towels to drain. Transfer the rolls to a serving platter, garnish with spring onions and orange slices and serve with citrus dipping sauce.

For the citrus dipping sauce:
1) In a small bowl, mix all ingredients and reserve.

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