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
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.