Thursday, March 27, 2008

Tuna Springroll with Pineapple Sauce

For springroll ingredients:

3 180 gms cans tuna (flaked and drained)

1 small carrots, finely chopped

1 small cooked potato, peeled and mashed

1 med. onion, chopped

2 eggs

1 tbsp. cornstarch

dash of salt and pepper

24 pcs. springroll wrappers

cooking oil forfrying

In a deep bowl, combine all ingredients. Mix well. Spoon 2 tbsp. of the mixture onto the wrapper. Roll wrapper until filling is sealed. Press edges to seal. Repeat same procedure until you finished the all the wrapper.

In a pan, heat oil. Fry egg roll until golden brown(about 4 to 5 pcs at a time) depending on the size of your pan. Drain on paper towel. Serve with your favorite dipping sauce.


1 cup pineapple juice
1/2 cup crushed pineapple
2 tbsp sugar
2 tbsp cornstarch

In a pan, combine all ingredients. Cook over medium heat until liquid thickens. Remove from fire. Let cool before serving.

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