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

1. Cut tuna steak into larger size bite size pieces and set aside.
2. Mix grated carrot, 2 chopped green onions, shredded cabbage, grated ginger, sesame oil, soy sauce, and rice vinegar in a medium bowl.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve with Makoto Ginger Dressing and enjoy!

Notes