Tuna and corn spring rolls

Tuna and corn spring rolls


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

The ingredient of Tuna and corn spring rolls

  1. 220g can tuna in springwater, drained, flaked
  2. 200g can corn kernels, drained
  3. 1/3 cup reduced-fat cream cheese
  4. 6 large sheets spring roll pastry
  5. Olive oil cooking spray

The instruction how to make Tuna and corn spring rolls

  1. Preheat oven to 210u00b0C/190u00b0C fan-forced. Line a baking tray with baking paper.
  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.
  3. Bake for 15 minutes or until golden and heated through, turning halfway during cooking. Cool on tray for 5 minutes. Serve.

Nutritions of Tuna and corn spring rolls

calories: 419.206 calories
calories: 8.7 grams fat
calories: 3.9 grams saturated fat
calories: 63.3 grams carbohydrates
calories: 19 grams protein
calories: 80 milligrams cholesterol
calories: 503 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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