Macho Tuna Egg Rolls
From icecreamuffin 13 years ago
- 1 hour to make
- Serves 15 large egg rolls
These aren't your grandma's egg rolls...These little beasties contain orange-mango braised tuna and veggies, but you can stuff them with anything you please.
Ingredients
- 30 spring roll wrappers (rice paper rounds)-- 2 for each egg roll! shopping list
- 2 large raw tuna steaks (I used yellow-fin) shopping list
- 1 small head green cabbage, finely chopped shopping list
- 1 large white onion, thinly sliced shopping list
- 1/2 cup shredded carrot shopping list
- 1 & 1/2 cups mung bean sprouts shopping list
- 2 cloves garlic, minced shopping list
- 1 cup "Simply orange with Mango" juice shopping list
- 1/4 cup red wine vinegar shopping list
- 1/2 cup teriyaki sauce shopping list
- 2 tbsp soy sauce shopping list
- 1 lemon, halved shopping list
- 3 tbsp ground ginger shopping list
- 2 tbsp ground black pepper shopping list
- 1 egg shopping list
- 1/2 cup water shopping list
- sesame oil shopping list
- canola oil shopping list
How to make it
- Combine orange-mango juice, teriyaki, vinegar, soy sauce, and juice of 1/2 the lemon in a small bowl.
- Rub the tuna with 1 tbsp of the ginger and 1 tbsp of the pepper.
- Heat sesame oil in a dutch oven over medium high, and add the tuna steaks. Brown for about 3 minutes on each side, then turn down to medium low and add about half of the orange juice mixture. Cover and simmer for 7 minutes, or until tuna is no longer raw in the middle (but still pink).
- Remove tuna to a large bowl and let rest at least 5 minutes. Shred with 2 forks, set aside.
- Add the onion, carrot, sprouts, garlic, and half of the cabbage into the dutch oven (there should still be some cooking liquid)- season with the rest of the ginger and pepper. Let the veggies become wilted, then add the rest of the cabbage, mixing well. Pour the rest of the juice over the veggies and cook on medium for 10 more minutes.
- Pour the veggies into the bowl with the tuna and combine well.
- Mix the egg with the water in a wide bowl. Set out a large cutting board.
- Dip the rice paper into the egg wash, one at a time, until it becomes just pliable. Layer 2 pieces (directly on top of each other) on the cutting board and fill with 2 tablespoons of the filling, then roll them up tightly like a burrito. Continue with each egg roll, setting them aside on parchment paper.
- Heat canola oil in a large frying pan on medium high. Fry 4-5 rolls at a time, careful not to let them touch. Turn over after 2 minutes, then cook about 1 minute on the second side. Let drain on a paper towel.
- Serve warm with sticky rice and teriyaki for dipping!
- Note: I fried pre-cooked sticky rice in the remaining juices in the dutch oven after I had removed the veggies...yum yum!
People Who Like This Dish 10
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The Rating
Reviewed by 1 people-
perfect sweetness along with a great crunch!
shecooks4u
in Chandler loved it
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" It was excellent "