How To MakeTuna Egg Rolls

Ingredients

• 1 can Canned Tuna in Water (drained well)
• 1 small Onion (finely diced)
• 1 cup Mixed Vegetables (carrots, beans, corn, peas) (frozen or fresh, thawed if frozen)
• 0.25 tsp Black Pepper (ground)
• 1 tsp Hot Pepper Sauce (optional) (e.g., Tabasco or local hot sauce)
• 1 tbsp Soy Sauce (low‑sodium preferred)
• 1 pinch Salt
• 8 pieces Egg Roll Wrappers (store‑bought, thawed if frozen)
• 2 cups Vegetable Oil for Deep Frying (neutral oil such as canola)

Instructions

1. Prepare Ingredients

   Dice the onion finely, measure out the mixed vegetables, and drain the canned tuna completely.

   Time: PT5M

2. Make the Filling

   In a mixing bowl combine the drained tuna, diced onion, mixed vegetables, black pepper, optional hot pepper sauce, soy sauce, and a pinch of salt. Mix gently until everything is evenly distributed.

   Time: PT5M

3. Lay Out the Wrappers

   Place one egg‑roll wrapper on a clean surface in a diamond orientation. Spoon about 1 to 1½ tablespoons of the tuna mixture onto the lower corner of the wrapper.

   Time: PT5M

4. Seal the Wrapper

   Moisten the two outer edges of the wrapper with a little water from the small bowl. Fold the corner over the filling, fold the sides inward like an envelope, then roll tightly toward the opposite corner, pressing gently to seal.

   Time: PT5M

5. Heat the Oil

   Fill the deep‑fryer or large pot with oil to about 2 inches deep. Heat the oil to 350°F (175°C) using a thermometer.

   Time: PT5M

   Temperature: 350°F

6. Deep Fry the Rolls

   Carefully lower the sealed rolls into the hot oil. Fry for 2–3 minutes per side, or until golden brown and crisp. Remove with tongs and drain on paper towels.

   Time: PT5M

   Temperature: 350°F

7. Serve

   Allow the rolls to cool for a minute, then serve hot. They pair well with sweet chili sauce or a squeeze of lime.

   Time: PT2M

Nutrition Facts

Calories

190

Protein

12g

Carbohydrates

15g

Fat

8g

Fiber

2g

Ingredient Substitutions

• Instead of Canned Tuna in Water: canned salmon, cooked shredded chicken
• Instead of Onion: shallots, green onions
• Instead of Mixed Vegetables (carrots, beans, corn, peas): any leftover veggies
• Instead of Hot Pepper Sauce (optional): sriracha, chili flakes
• Instead of Soy Sauce: tamari
• Instead of Egg Roll Wrappers: spring roll wrappers, phyllo dough
• Instead of Vegetable Oil for Deep Frying: peanut oil, sunflower oil

Equipment Needed

• Cutting Board
• Chef Knife
• Mixing Bowl
• Spoon or Spatula
• Small Bowl
• Brush or Pastry Brush (optional)
• Deep Fryer or Large Pot
• Tongs
• Paper Towels
• Plate

Critical Steps — Do Not Skip

• Seal the wrapper edges with water to prevent opening during frying.
• Maintain oil temperature at 350°F for even crispness.
• Do not overfill the wrappers; this avoids tearing and oil leakage.

Chef Tips from the Video

• Use tuna packed in water and drain thoroughly for a lighter roll.
• If using frozen mixed vegetables, thaw and pat dry to avoid excess moisture.
• A light brush of oil on the outside of the wrapper before frying adds extra crispness.

Troubleshooting

Storage

Refrigerator: Store cooked rolls in an airtight container for up to 2 days; reheat in a 350°F oven for 5‑7 minutes.

Freezer: Uncooked, sealed rolls can be frozen on a tray, then transferred to a zip‑top bag for up to 1 month. Fry directly from frozen, adding an extra minute to cooking time.

Room temperature: Best eaten fresh; can sit at room temperature for up to 1 hour before becoming soggy.

Make-Ahead Tips

• Prepare the tuna filling a day ahead and keep it refrigerated.
• Wrap the rolls, place on a baking sheet, and freeze; fry from frozen when needed.
• Pat the wrappers with a paper towel before sealing to improve water adhesion.

Frequently Asked Questions