Baked tuna spring rolls
2
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 20 • Difficulty: Easy
Try a slight variation from the traditional spring roll with these tuna delights.
Ingredients
Dry rice noodles
70 g, (vermicelli)
Peanut oil
2 tsp
Green shallot(s)
2 individual, thinly sliced
Green cabbage
½ cup(s), finely chopped
Carrot(s)
2 medium, grated
Garlic
2 clove(s), crushed
Fresh ginger
1 tsp, finely grated
Soy sauce
1 tbs, (20ml)
Tuna, canned in springwater, drained
140 g, (180g can)
Spring roll wrapper
300 g, (20 frozen wrappers), thawed
Sweet chilli sauce
¼ cup(s), (60ml)
Lime juice
1½ tbs
Oil spray
4 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper.
2
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.
3
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.
4
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.
5
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.
6
Meanwhile, combine sweet chilli sauce and juice in a small serving bowl. Serve spring rolls with dipping sauce.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.