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StarKist Sweet and Spicy Tuna Egg Rolls (Recipe)

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Adjust Servings:
4 packages of Starkist Tuna Spicy Tuna
1 package Egg Roll Wrappers
1 bag Brocslaw (regular coleslaw works too!)
1 cup water
1 tsp Flour
1/2 cup Extra Virgin Olive Oil

StarKist Sweet and Spicy Tuna Egg Rolls (Recipe)

  • Spicy

These spicy tuna egg rolls are wonderfully crispy and a hit at parties or perfect for the occasional quiet night in with the family.

  • 15
  • Serves 4
  • Easy




When you are ready to put together a home cooked meal, you want something that’s going to be worth your effort. While these egg rolls are definitely a bit of work, they’re so tasty you’ll make the time next week to do it again!

Now, if you’re anything like me, you’re thinking spicy tuna goes in sushi rolls, not egg rolls!egg rolls

Of all the experiments which I have questioned first and loved later, this is my favorite.

The star of this dish is Starkist Tuna Creation’s Sweet and Spicy Tuna.

After gathering your materials, you are ready to start mixing. Which is always step one for eggrolls.

Too many times have I thought I could manage frying a few while stuffing others. Alas, I am not capable. If you are, please share your secrets of multitasking!

A notice, this is messy, you will be using your fingers.


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Mix your ingredients

Mix your Skarkist Sweet and Spicy Tuna, with your bag of broccoli coleslaw (brocislaw for the light of heart) and a dash of Olive Oil. The olive oil will act as a binder for you.

Keeping the brocislaw and tuna together, how they should be. A lot of people sauté their brocislaw first, but I like the crunch.


Packing and Rolling

A helpful tip is to spruce up your water with that teaspoon of flour. Use your plastic wrap as a flexible shield from your wrapper and the cutting board you’re using.

Next, coat the edges of the wrapper and place about one and a half spoonful of the mix.

After that, wrap away!


Fry em up!

Grab your medium sized frying pan and give the bottom a solid layer of cooking oil. Let it warm over medium heat and layer in your first batch.

They take about two minutes to brown on the first side, then give them a flip!

Afterward, they go straight onto the cooling rack or paper towels. This keeps them out of hanging out in a pool of oil.


Have a Great Night

Now they’re ready to eat!

I take mine with Sriracha or pepper jelly for a sweeter touch.

Telie Woods

Telie is a publisher, author, entrepreneur, and award-winning sales leader having generated millions for some of the country’s top Fortune 500 organizations. With a Masters degree in Publishing, Mr. Woods co-founded positive lifestyle platform Think Positive Magazine. Telie also worked in the restaurant industry for many years and developed a love of great food and hospitality. He loves to go behind the scenes to pick the minds of culinary experts on how to live a life well eaten.

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