Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, baked tuna eggrolls. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Baked tuna eggrolls is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Baked tuna eggrolls is something that I’ve loved my entire life.
Tuna egg rolls are simple and delicious, and I like them as an appetizer or snack. They also make a great finger food for parties. The great thing is, they can be made up very inexpensively and you'll have most of the ingredients right in your pantry.
To begin with this recipe, we have to prepare a few ingredients. You can have baked tuna eggrolls using 5 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Baked tuna eggrolls:
- Take 6 oz canned solid white albacore in water
- Take 3 oz shredded cabbage
- Make ready 1 thinly diced carrot
- Take 3 cup baby kale
- Prepare 9 eggroll wrappers
Top with ¼ of a tuna pouch. Moisten all sides of the egg roll wrapper with water. Fold corner closest to you over the top of the tuna and pull under the vegetables. Then fold each of the sides in and roll it tightly.
Steps to make Baked tuna eggrolls:
- Preheat oven to 400°
- Mix tuna, cabbage, and carrot with seasoning of your choice
- Cook kale. Add to tuna mixture
- Roll mixture in wrappers
- Bake for 10-15 minutes. You can flip eggrolls midway through to get both sides brown.
Place each on a greased baking sheet and brush with canola oil. Drain water or oil from canned tuna. In a large bowl, combine all ingredients and stir until well combined. Prepare the lumpia or spring roll wrapper by carefully peeling individual wrappers apart. Lay the wrapper flat on a clean surface vertically (one corner or edge facing you).
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