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Posted by on Sep 14, 2015 in Featured, Main Dish, Recipes, Uncategorized | 0 comments

Tuna Egg Rolls with Ginger Soy Slaw

Tuna Egg Rolls with Ginger Soy Slaw

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I used to be completely intimidated of egg rolls. While I order them nearly every time we order Chinese food, the thought of making them at home completely scared me. Once I decided to try – I realized just how easy egg rolls are to make. Egg rolls are now one of my favorite things to make for my family. They are so versatile – allowing you to easily customize each roll to the specific tastes in your family.

One night we were running low on protein. It was the end of a grocery shopping cycle and I’d run out of chicken and ground meat. I opened the pantry and saw a can of Bumble Bee® tuna. I was looking through my fridge and saw a package of egg roll wrappers- and was inspired. Tuna is so much more than a sandwich or casserole folks – it is an ingredient that can meld into so many dishes. Plus, using Bumble Bee® Solid White Albacore Tuna is an easy and delicious way to add a variety of nutrients to your diet including lean protein, healthy fat, and important vitamins and minerals. Easy, versatile, and delicious? I call that a win-win-win!

Want to check out my egg roll recipe? The cabbage slaw is sweet and slightly crunchy with a hint of that fresh ginger taste. It’s the perfect compliment to the Bumble Bee® Solid White Albacore Tuna! The tuna is meaty and blends so well with the soy. The crisp egg roll wrappers give you that nice crunch before you taste that soft fish filling. These are delicious. Try them this week!

 

Tuna egg rolls

Ingredients

1 can Bumble Bee® Solid White Albacore Tuna in Water

4 egg roll wrappers

2 cups packaged coleslaw mix (*You can substitute with fresh-cut cabbage and slivered carrots.)

1/4 c. soy sauce

1/4 c. chicken stock (*You could also use veggie or fish stock.)

1 tsp. fresh grated ginger or 1/2 tsp. ground ginger

1/4 c. brown sugar

*This recipe can easily be doubled or tripled to accommodate your family’s needs.

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To Prepare

In a small skillet, heat the cabbage along with the chicken stock, cooking until cabbage is slightly translucent, but still slightly crunchy. I added a splash of soy and a sprinkle of brown sugar to my coleslaw mix as it cooked. Remove from heat and set aside.

Open and drain your can of tuna. Heat tuna in a separate skillet over medium-high heat. Add soy sauce, ginger, and brown sugar, stirring to combine with the tuna. Heat through, and taste.

Lay an egg roll wrapper (like a diamond)on your counter. Spoon a Tablespoon of the tuna down the center. Top with the slaw.

Fold up the bottom corner (closest to you) over the filling. Tighten and secure the fold. Next, fold in the corners on each side of the wrapper. Now begin to roll.

Place the finished rolls on a greased baking sheet or a baking sheet lined with foil. Lightly spray the tops of the rolls with cooking spray. Bake the rolls in a 425 degree oven for about 10-15 minutes, or until the rolls are golden brown.

Eat and enjoy!

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Follow Bumble Bee® on Twitter and Pinterest for more recipe inspiration. Your tastebuds will thank you! Happy cooking everyone!

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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