Who needs Chinese take-out when you can make delicious egg rolls at home? This recipe calls for cabbage and ahi tuna which is then wrapped in an egg roll wrapper and fried to perfection. We also have tried baking in the air fryer for a healthier option and they were good as well, but if truth be told, we like the fired version better.
Julie had ordered ahi tuna egg rolls at a local restaurant years ago and loved them so much that she re-created at home. We now have been making them ever since.
These egg rolls are the perfect appetizer, or you could serve with a small salad and make a meal. You can make these ahead of time and fry or air fry when you are ready to serve.
Ingredients:
First, you will want to cut your ahi tuna into bite size pieces (or slightly larger), shred cabbage, chop green onions and grate the carrot and ginger.
Combine shredded cabbage, 2 of the 3 chopped green onions, sesame oil, soy sauce, rice vinegar, grated carrot and grated ginger in a medium bowl.
Lay wrappers in a diamond shape and add approximately 2 tablespoons of mixture to the egg roll wrappers. Then add ahi tuna. We added three pieces of tuna to each egg roll. There are quite a few wrapper options out there including vegan. We used Friedas Egg Roll Wrappers.
With your finger or a basting brush, wet each side of the wrapper to help with sealing the egg roll. This is important to ensure the egg roll remains an egg roll when frying! Fold outside edges toward the center and roll into a log shape if you can. Ours definitely did not look like a traditional egg roll – looked more like an envelope, but trust us, it did not affect the flavor. We will practice, we promise.
Heat a medium sauce pan with the oil of your choice (we used vegetable oil) on medium heat. You will want the temperature to be at 350 degrees. Monitor this closely! Julie and I got sidetracked and then did not re-check the temperature, so we failed miserable on frying our first one. Here is what it looked like.
Of course, this was not a total loss, because we ate that baby right up!
We brought the temperature down to 350 degrees and tried again. Success! To get the perfect golden brown, we only fried approximately 1 minute per side.
Isn’t she pretty?
We also tried these in the air fryer. We sprayed with a little olive oil and air fried on 400 degrees for 15 minutes. Here is a pic of the fried and the air fried side by side. The one on the left was straight out of the air fryer, so if you are wanting a healthier version, you absolutely can make these in the air fryer and they are just as crispy. We did like the deep fried better.
We placed on a platter and garnished with the remaining green onion. We served Makoto Ginger Dressing on the side for dipping.
Ingredients
- 8 - 10 Egg Roll Wrappers
- 3 cups cabbage shredded
- 3/4 pound tuna steak
- 3 green onions (1 for garnish)
- 1 carrot finely grated
- 2 1/2 tablespoons soy sauce
- 1 1/2 tablespoons rice wine vinegar
- 1 1/2 tablespoon ginger finely grated
- 1 teaspoon sesame oil
- 1/2 cup Makoto Ginger Dressing for dipping
- 4 cups vegetable oil for frying (or to cook in an air fryer, just spray lightly with olive oil)
Instructions
- Cut tuna steak into larger size bite size pieces and set aside.
- Mix grated carrot, 2 chopped green onions, shredded cabbage, grated ginger, sesame oil, soy sauce, and rice vinegar in a medium bowl.
- Lay the wrappers out, so they resemble a diamond shape. Put 2 heaping tablespoons of the mixture into the center of each wrapper. Add 3 bite size pieces of tuna. With your finger or basting brush seal all edges with water.
- Fold the outside edges towards the center. Then, fold the edge closest to you into the center and roll it into a log shape. It will look almost like an envelope.
- If frying, place approximately 4 cups of vegetable oil in a medium saucepan on medium low heat. Once oil reaches a 350-degree temperature it is ready for frying.
- Fry 2 at a time for approximately 1 minute per side or until golden brown. For a healthier option, you can bake in an air fryer at 400 F for 12 - 15 minutes after spraying lightly with olive oil.
- Serve with Makoto Ginger Dressing and enjoy!
Notes
You can really use anything you have kicking around in your fridge or add some additional ingredients. Mix up the protein and vegetable combos and let us know what you have created!
| Nutrition Facts | |
|---|---|
| Serving size: 1 each | |
| Servings: 9 | |
| Amount per serving | |
| Calories | 182 |
| % Daily Value* | |
| Total Fat 4.4g | 6% |
| Saturated Fat 0.9g | 4% |
| Cholesterol 20mg | 7% |
| Sodium 457mg | 20% |
| Total Carbohydrate 21.9g | 8% |
| Dietary Fiber 1.6g | 6% |
| Total Sugars 1.3g | |
| Protein 12.8g | |
| Vitamin D 0mcg | 0% |
| Calcium 38mg | 3% |
| Iron 2mg | 10% |
| Potassium 291mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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