Spring Roll Tuna

by Budoor Alsulami
  • No. Of Serving 8
  • Lunch/Dinner
  • 0

This is a traditional spring roll recipe with a seafood twist in it, to please customers who are looking for a novel taste or for those who are following a pescatarian diet. This recipe is suitable for Asian restaurants and fusion cuisines. For best results, Treva professional tuna flakes.

Spring Roll Tona offers the same traditional crunchy taste with a creative stuffing twist. Could be served with Asian Peanut Sauce or soya sauce.

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  • cabbage 150 g 150 g
  • carrot 100 g 100 g
  • garlic 10 g 10 g
  • green beans 50 g 50 g
  • spring onion 20 g 20 g
  • chilli sauce 5 g 5 g
  • treva professional tuna flakes 200 g 200 g
  • pepper 0.02 g 0.02 g
  • salt 0.02 g 0.02 g
  • oil 3 g 3 g
  • spring roll 15 sheets 15 sheets
  • Soft Flakes Tuna
    Soft Flakes Tuna
    10x1 KG
    237 SAR
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Ready for cooking? Follow the below instructions in the order specified. These instructions are well crafted by our own chefs in order to make the cooking process enjoyable and satisfying. So let’s get started but before that don’t forget to keep all ingredients handy as listed.
  • Cut vegetables, green onions, beans, carrots, cabbage, julienne
  • Put the oil in a frying pan over medium heat, then add the chopped vegetables, then the tuna
  • Season with salt, black pepper and hot pepper sauce
  • Fill the spring rolls
  • Fry it in hot oil at 180 degrees Celsius until it turns golden
  • Served with sweet chili sauce

Special Notes:

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