My recipe of the day

(It is easy to prepare)

Tuna Shanghai Roll

Ingredients:

2 cans of tuna flakes, liquid drained

1 medium carrot, shredded

1 medium onion, chopped

2 eggs, beaten. 1 for sealing of the wrapper

Pepper, salt or garlic powder

3 tbsp. butter

Oil for deep frying

Spring roll wrapper

Procedure:

Mix the tuna, carrots, onions, peppers, salt or garlic powder and beaten egg together in a bowl. In a pan, melt butter over low heat; saute mixed ingredients. Cook and stir over low heat for about 5-8 mins. Remove from heat and transfer to a clean bowl, set aside.

Arrange one of the spring roll wrappers so that one of the corners is facing towards you. Put the mixed ingredients in the center of the wrapper. Fold over the left and right corners so that they meet in the middle and one overlaps the other. Brush a bit of the beaten egg over the top half of the wrapper. Fold the bottom half up, then roll tightly; the egg will help seal the spring roll.

Heat the oil in a small pan. Deep fry the spring rolls for about 5 mins or until the skin is golden brown. It will be crispy outside but soft and juicy on the inside. Makes 25-30 pieces.