Baked tuna spring rolls
dry rice noodles
70 g, (vermicelli)
2 individual, thinly sliced
½ cup(s), finely chopped
2 medium, grated
2 clove(s), crushed
1 tsp, finely grated
1 tbs, (20ml)
tuna, canned in springwater, drained
140 g, (180g can)
Pastry, spring roll, uncooked
300 g, (20 frozen wrappers), thawed
sweet chilli sauce
¼ cup(s), (60ml)
4 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper.
- Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes. Rinse under cold water. Drain. Using scissors, cut noodles into 4cm lengths.
- Heat oil in a large non-stick frying pan over medium heat. Add shallots, wombok and carrot and cook, stirring, for 3 minutes or until softened. Add garlic and ginger and cook, stirring, for 30 seconds. Stir in soy sauce. Transfer mixture to a large bowl. Add noodles and tuna and toss gently to combine. Cool for 10 minutes.
- Carefully peel a spring roll wrapper from the stack. Place 2 heaped tablespoons of tuna mixture diagonally across one corner. Fold this corner over the filling, then fold the two sides into the centre. Roll to enclose filling. Repeat with the remaining wrappers and filling.
- Place spring rolls, seam-side down, on the prepared trays. Lightly spray with oil and bake for 20–25 minutes or until golden and crisp.
- Meanwhile, combine sweet chilli sauce and juice in a small serving bowl. Serve spring rolls with dipping sauce.