1 cane tuna, oil drained
2 tbs. roasted curry powder
1 tsp. garam masala
2 tbs. tomato paste
1 teaspoon freshly grated ginger
1 (200grams) can chick pea
1 medium onion, chopped
1 tbs. ginger minced
1 red fresh chilly, chopped
1 small carrot, cut into small strips
1 tablespoon oyster sauce
3 tablespoon light soy sauce
Salt and ground white pepper
12 large spring roll wrappers, thawed if frozen
Oil for frying
1 tablespoon corn flour blended with 1 tablespoon water
- Heat a sauce pan over a high heat and pour in 4 tablespoon vegetable oil. Add the onion, ginger, chilly and stir-fry for 1–2 minutes, then add chick pea and carrot stir fry another 3 minutes add tuna mix and season with the soy sauce and roasted curry powder, garam masala powder, tomato paste, oyster sauce, salt and pepper and stir to mix.
- Take a spring roll wrapper and lay one on a working place or on a chopping board. Spoon 2 tablespoons of filling in one corner of the wrapper then roll the pastry with the filling towards to the top corner. Bring two opposite corners together, keeping your finger on those edges, brush the bottom corner with corn flour and water mixture, Tuck the top edge in and seal it. Continue in the same way until all the wrappers are filled.
- Deep fry until golden brown. Enjoy!