Crispy Tuna Shanghai

Ingredients

• 2 cans (6.35 ounces each) tuna flakes in oil, drained well
• 1/4 cup water chestnuts, drained and finely chopped
• 1/4 cup carrots, shredded
• 1/4 cup red onions, finely chopped
• salt and pepper to taste
• quick melt cheese (Eden), cut into strips
• 12 spring roll wrappers
• canola oil

Steps

1. 1

   In a bowl, combine tuna, water chestnuts, carrots, and red onions. Stir to combine, breaking tuna into smaller pieces.

2. 2

   Season with salt and pepper to taste. Stir well.

3. 3

   Separate spring roll wrappers into individual sheets, Arrange a wrapper on a flat working surface.

4. 4

   Spoon tuna filling on the bottom part of the wrapper and top with a slice of cheese. Fold the wrapper over the filling and then fold sides. Roll tightly into a log and lightly dab with water on the end to completely seal. Repeat with the remaining mixture.

5. 5

   In a wide pan over medium heat, heat about 1-inch deep of oil. Add tuna lumpia in a single layer and deep-fry, turning as needed, until golden and crunchy.

6. 6

   Remove from pan and drain on a wire rack. Serve immediately with a choice of dipping sauce.