Tuna Eggroll With Pineapple Sauce
March 26th 2008 08:37
For the Eggroll Ingredients
3 180 gram cans tuna in oil, flaked and drained
1 smalll carrots, chopped finely
1 small potato, cooked, peeled and mashed
1 medium onion, chopped
2 eggs
1 tbsp. cornstarch
dash of salt and pepper
24 pcs springroll wrapper
cooking oil for frying
Procedure:
In a deep bowl combine drained tuna flakes, carrot, onions, potato, eggs and cornstarch. Season with salt and pepper. Mix well.
Spoon 2 tbsp of the mixture onto the wrapper. Roll wrapper until filling is sealed, press edges to seal. Set aside. Repeat same procedure until egg wrapper is finished.
In a pan, heat cooking oil. Fry wrapped eggroll until golden brown. Drain on paper towel. Serve hot with your favorite dipping sauce.
Pineapple Sauce:
1 cup pineapple juice
1/2 cup crushed pineapple
2 tbsp sugar
2 tbsp cornstarch
Procedure
In a pan, combine all ingredients. Cook over medium low fire until liquid thickens.
3 180 gram cans tuna in oil, flaked and drained
1 smalll carrots, chopped finely
1 small potato, cooked, peeled and mashed
1 medium onion, chopped
2 eggs
1 tbsp. cornstarch
dash of salt and pepper
24 pcs springroll wrapper
cooking oil for frying
Procedure:
In a deep bowl combine drained tuna flakes, carrot, onions, potato, eggs and cornstarch. Season with salt and pepper. Mix well.
Spoon 2 tbsp of the mixture onto the wrapper. Roll wrapper until filling is sealed, press edges to seal. Set aside. Repeat same procedure until egg wrapper is finished.
In a pan, heat cooking oil. Fry wrapped eggroll until golden brown. Drain on paper towel. Serve hot with your favorite dipping sauce.
Pineapple Sauce:
1 cup pineapple juice
1/2 cup crushed pineapple
2 tbsp sugar
2 tbsp cornstarch
Procedure
In a pan, combine all ingredients. Cook over medium low fire until liquid thickens.
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