Hubby’s Cook

I am a sucker of spring rolls. I could eat it as my main dish, or even as my dessert!LOL. But since we are trying to cut down on red meat intake (thanks to Ace’ hypertrigly…what’s that again? Hmmm…it’s a condition where high concentration of fatty acid in the blood), we need to try fish dishes that we haven’t tried before. So here’s a Tuna Spring Rolls recipe that will be included in meal planning.

Ingredients:

• 3 tablespoons vegetable oil
• 1/2 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

Here’s how:

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 the lumpia wrapper. Roll and fold the top and bottom ends of 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.