Tuna and corn spring rolls

title="Tuna and corn spring rolls"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Tuna-and-corn-spring-rolls.jpg" srcset="https://img.taste.com.au/7xP3qv_4/w720-h480-cfill-q80/taste/2016/11/tuna-and-corn-spring-rolls-81984-1.jpeg 720w, https://img.taste.com.au/UHfg6VC-/w643-h428-cfill-q90/taste/2016/11/tuna-and-corn-spring-rolls-81984-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Tuna and corn spring rolls"
/>

• 0:15 Prep


• 0:20 Cook


• Makes 6


• Capable cooks

Need a little lunchbox snack that really hits the spot? Try these spring rolls for a delicious snack.

Featured in
Kids snacks, Nutrition information

Ingredients

• 220g can tuna in springwater, drained, flaked


• 200g can corn kernels, drained


• 1/3 cup reduced-fat cream cheese


• 6 large sheets spring roll pastry


• Olive oil cooking spray

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 210°C/190°C fan-forced. Line a baking tray with baking paper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Combine tuna, corn and cheese in a bowl. Place 1 pastry sheet on a flat surface. Brush edge with cold water. Place one-sixth of the tuna mixture across 1 edge of pastry, leaving a 1cm border at edge. Fold in sides. Roll up to enclose filling. Place on prepared tray. Repeat with remaining pastry and tuna mixture. Spray rolls with oil.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Bake for 15 minutes or until golden and heated through, turning halfway during cooking. Cool on tray for 5 minutes. Serve.
  
  
  

Nutrition

• 1754 kj

  Energy




• 8.7g

  Fat Total




• 3.9g

  Saturated Fat




• 3.8g

  Fibre




• 19g

  Protein




• 80mg

  Cholesterol




• 503mg

  Sodium





• 63.3g

  Carbs (total)

All nutrition values are per serve

Notes

To freeze: Wrap uncooked rolls individually in plastic wrap. Place in a large snaplock or freezer bag. Freeze for up to 3 months.

To cook: Thaw in fridge overnight or at room temperature for 30 minutes. To cook, spray with oil and follow recipe from step 3.

• Author: Annalisa Perry


• Image credit: John Paul Urizar


• Publication: Super Food Ideas

Source: taste.com.au