Tuna and Rice Egg Rolls

A delicious and simple recipe with a very unusual presentation! These rolls will be good on the table, both as a snack and a full meal, for example, for dinner. Since we will be preparing Asian-style rolls, when serving, you can use Chinese chopsticks as cutlery.
cook time: 1h
Miles Denholm
Tuna and Rice Egg Rolls

Nutrition Facts (per serving)

201
Calories
11g
Fat
14g
Carbs
10g
Protein

Ingredients (3 portions)

Basic:

Salt to taste
Water 180 ml
Vegetable oil 1 tbsp
Mayonnaise 3 tbsp
Chicken eggs 6 pc
Round rice 180 g
Tuna canned 185 g
Nori (1 sheet) 2.8 g

Recipe instructions

Step 1

Step 1
How to make egg rolls with rice and tuna? Prepare all the necessary ingredients to prepare them. Since the rolls will be prepared in an Asian style, I used Chinese chopsticks throughout the cooking process.

Step 2

Step 2
Use round rice, as this type of rice has the necessary gluten. Using other rice will most likely cause the rolls to fall apart. Pour the rice into the container and rinse it 4 times until the water runs clear. Next, put the rice in a saucepan and add water in a 1:1 ratio, add salt. Cover the pan with a lid and place it on the fire.

Step 3

Step 3
Bring the water to a boil (do not open the lid during the entire cooking process). Once the water boils, reduce the heat to low and continue cooking the rice for 15 minutes. During this period of time, all the liquid will evaporate. Afterwards, turn off the heat and cook the rice under the lid for another 10 minutes. This will allow the rice to reach the desired consistency.

Step 4

Step 4
Open a can of chopped canned tuna, drain all the juice, squeeze out the tuna itself so that it is not wet, but not too much, otherwise it will be too dry. Place the tuna in a container and add mayonnaise. Mix everything well.

Step 5

Step 5
Beat chicken eggs into a deep container, add salt and mix the ingredients (I mixed with chopsticks).

Step 6

Step 6
Prepare a work surface on which you will place the rice things. Take about a spoonful of boiled rice, press it into your palm, and place the mixture of tuna and mayonnaise on the resulting flat cake. Now wrap this mass with rice so that the filling is completely inside, and give the future rolls an oblong shape.

Step 7

Step 7
Cut the seaweed into long strips 15 cm long. The width is approximately 1 cm.

Step 8

Step 8
Grease the pan evenly with vegetable oil. The most convenient way to do this is with a silicone brush. Place it on low heat. Place a strip of nori on a heated frying pan, onto which you place a little egg mixture, so that the strip of seaweed is in the center and the omelette is the size or slightly wider than a rice stick.

Step 9

Step 9
Place the rice stick on the egg omelette and roll it into a roll. Please note that if the rice ball slides when folded, the omelette is not ready yet. Cook the roll a little more until the egg mixture sets well. Prepare all the rolls in this manner. If necessary, add vegetable oil during frying.

Step 10

Step 10
Place the finished rolls on a platter or platter.

Additional rubrics

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