Spring Rolls with Maruzzella Tuna

Ingredients

– 200g of Maruzzella canned Tuna
– 8 phyllo dough sheets
– 2 carrots
– 1 stick of celery
– 1 leek
– purple cabbage
– 100g soy bean sprouts
– 50g soy sauce
– peanut oil

Procedure

This is our own version of the famous spring roll with Maruzzella Canned Tuna: an Asian-inspired recipe that will wow your guests. First, cut the carrots, celery, leek and purple cabbage into thin strips. Heat the peanut oil in a wok or pan, and let the vegetables cook for a few minutes; then add the soy sauce and let it evaporate. Now add the soy bean sprouts and Maruzzella Canned Tuna in Olive Oil, and let them cook for a few minutes. Let the stuffing cool down while you make the dough: cut a sheet of phyllo dough in two identical rectangles and place one on top of the other; put the cool mixture on the lower sheet section, in the middle, leaving a little space on the sides, then fold the side edges inward. Wrap the roll on itself and close the final dough edge by brushing some water on it. Take a pan and fry your spring rolls until they are a nice golden colour, then serve them hot!