Crispy Tuna Spring Rolls

Ingredients

• 100g bean sprouts, tailed
• 1 carrot, grated
• 2 tbsp chopped coriander
• 8 spring roll wrappers
• Oil for deep frying
• 1 can Ayam Brand™ Tuna Chunks in Mineral Water 185g
• 3 tsp Oyster Sauce
• 3 tsp Chilli Garlic Sauce
• Chilli Sauce for dipping
• Before starting, prepare a small bowl of water and a brush to help us to seal the spring rolls.
• Combine the tuna, the oyster sauce, the chili garlic sauce, the bean sprouts, the carrot and the coriander in a bowl using a fork.
• Next, lay out spring roll wrappers in a plate and use the fork to place some tuna mixture into a corner of the spring roll. Roll up and fold in the ends.
• Wet the edges with a little bit of water to seal the spring roll completely.
• Keep aside on a grease proof paper to avoid the raw rolls to stick.
• Heat up the wok on medium-high heat.
• Once hot, deep fry the spring rolls until golden brown colour.
• Remove the spring rolls hem from the oil and place them onto kitchen paper to drain extra oil away.
• Arrange the spring rolls on a bed of green salad and place a mini bowl of chili sauce for dipping.