These Tuna Cabbage Sabzi Eggroll is something that I used to make all the time with my mom. I love how I was able to combine the two different cuisines together to create something absolutely delicious. I love how you are able to achieve that awesome crunch from baking in the oven too! Give these egg rolls a try!
Place your egg roll wrapper in the fridge the night before if you bought them frozen. Heat avocado oil in a medium sized pan on medium heat.
Add onions and fry for 3-4 minutes or until onions are translucent. Add in your cabbage and spices (turmeric, salt, and cumin). Fry for about 6-8 minutes until the cabbage has reduced in size.
Add in the drained tuna and fry with the cabbage mixture for an additional 6-8 minutes or until the tuna starts developing a nice golden color. Garnish with cilantro (optional) and set aside to cool.
Preheat oven to 400 degrees F.
Peel off one spring roll wrapper and place on a plate. Add 2 tbsp of the tuna mixture in one corner of the wrapper. Fold the corner down over the mixture. Pull both right and left corners the to the middle of the wrapper. Roll until you come to a tip and add some water to the tip before rolling completely. Note: Please watch the video to really understand how to roll the egg rolls properly.
Place egg roll on a wire racked baking tray and spray with oil. Bake in the oven for 10-12 minutes. Broil for additional couple minutes to achieve a nice golden color. Enjoy with some sweet chili sauce!
0 servings
30 egg rolls
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.