|1||potatoes — cubed|
|170 g||tuna — tinned|
|3||courgettes — grated|
|1||spring onions — finely sliced|
|1/2 cup||sweetcorn — cooked|
|1/2 tsp||dried chilli flakes|
|1||lemon — zest only|
|1 tsp||freshly ground black pepper|
|1||eggs — beaten|
|12||spring roll wrappers — separated|
|2 cup||oil — for deep frying|
Heat oil in a pan and sauté the cubed potato until golden and crisp.
Drain tuna and in a bowl combine, drained tuna, cubed potatoes, grated baby marrow, spring onions, corn, chili flakes, zest and season to taste. Mix.
Place back in the pan and cook out the liquid, about 5 minutes.
Put about one table spoon of the filling onto the spring roll sheet, roll and seal with the egg wash. Repeat with the other spring rolls.
Heat oil and deep fry spring rolls until golden.
Recipe reprinted with permission of Lucky Star.