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Oceans Tuna Thai Chili Spring Rolls by Chef Vikram Vij
Makes 18-20 spring rolls
Ocean’s Thai Chilli Tuna
Knob of fresh ginger, sliced
Small rice paper wrappers
Dried bread crumbs
Pickles or chutneys
Heat the oil in a frying pan and fry the onion until translucent.
Drain off any excess oil and set the onions aside to cool.
Put the sliced ginger, cooked prawns (peeled), Ocean’s Thai Chilli Tuna, mayonnaise, sugar and spices in a bowl, stir them until they are all mixed nicely.
Dip the rice paper wrapper in warm water for 1 second, do not dip for too long, it will tear, put the paper on a flat surface, wait for it dry just a bit and add the seafood mixture on top of the rice paper, enough to be able to fold it. (This does take a bit of practice).
After you have folded them, set aside, with the seam side down, while you are preparing the others.
Break the eggs into a shallow bowl and lightly whisk in the milk.
Place the breadcrumbs in a shallow bowl.
Roll the spring roll in the egg mixture and then roll in the breadcrumbs. Place on a tray and repeat with the remaining spring rolls.
Heat the oil in a deep frying pan and deep fry the spring rolls in batches until gold brown. Remove and drain on paper towel.
Serve the spring rolls with your favorite chutneys.
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Ocean's Tuna Bruschetta
Light Tuna Crostini with Onion Marmelatta
Phyllo Wrapped Wild Salmon Strudel
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