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Tuna and Potato Spring Rolls Recipe Video
|Potatoes||2 , peeled and sliced|
|Tuna||10 Ounce (In Water Drain The Tuna From Its Liquid)|
|Chopped onion||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
|Finely chopped parsley||1 Tablespoon|
|Capers||1 Tablespoon (Qq Can Be Replaced By Small Pieces Of Preserved Lemons Or Gherkins)|
|Egg||1 (To Make An Egg Wash Mix The Egg With 1 Tablespoon Water)|
|Vegetable oil||1 Cup (16 tbs) (For Frying)|
Calories 496 Calories from Fat 378
% Daily Value*
Total Fat 43 g65.7%
Saturated Fat 6 g30.1%
Trans Fat 0 g
Cholesterol 53.2 mg
Sodium 383.4 mg16%
Total Carbohydrates 16 g5.3%
Dietary Fiber 2.4 g9.6%
Sugars 1.8 g
Protein 14 g28.3%
Vitamin A 34.7% Vitamin C 32%
Calcium 4.4% Iron 11.8%
*Based on a 2000 Calorie diet
On medium heat, drizzle the olive oil in a pan, and cook the onion until it becomes golden brown.
Once the potatoes are cooked, drain them from the water and place them in a big bowl. Mash the potatoes with a fork.
Add the onion, tuna, parsley, spices, and capers to the mashed potatoes. Mix well.
Roll the spring rolls.
Layer your filling on the edge of the wrapper closest to you.
Gently pull away the edge of wrapper from work surface and roll over the filling.
Fold both sides of the wrapper to the center.
Slowly start to roll away from you. Brush the end of the roll with egg wash and close.
To cook the spring rolls brush the rolls with melted butter, preheat the oven at 400 F degrees, and bake until they become golden brown.
Heat vegetable oil, and fry the spring rolls until they become golden brown. Remove excess oil with towel paper.