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Tropical Tuna Rolls

Tropical Tuna Rolls
 
Yield:
24 servings, 2 rolls, 1/4 cup sauce and 1 cup salad each

Ingredients

Ingredients Weights Measures
Tropical BBQ Sauce
OPEN PIT Original Restaurant Recipe Barbecue Sauce 4 lb. + 2 oz. 1-1/2 qt.
brown sugar, packed 10-1/2 oz. 1-1/3 cups
canned crushed pineapple, well drained 1--1/2 oz. 1 cup + 2 Tbsp.
mangoes, peeled, finely chopped 9 oz. 1-1/2 cups
soy sauce 2 oz. 1/4 cup
ground ginger - 1 Tbsp.
Tuna Rolls
tuna steaks (6 oz. each) 4 lb. + 8 oz. 12 each
Fresh snow peas, julienned 12 oz. -
red peppers, julienned 12 oz. -
yellow peppers, julienned 12 oz. -
napa cabbage, shredded 12 oz. -
egg roll wrappers - 48 each
Shoestring Asian Salad - 1-1/2 gal.

Directions

TROPICAL BBQ Sauce: Mix all ingredients in saucepan. Bring to boil on medium heat, stirring frequently; simmer on medium-low 2 min., stirring frequently. Remove from heat.

TUNA Rolls: Grill fish on medium-high heat 2 to 3 min. on each side or until fish flakes easily with fork. Cut into thin strips; set aside.

FOR each serving: Brush each of 2 egg roll wrappers with 2 tsp. Tropical BBQ Sauce. Place 1/4 oz. each snow peas, red peppers, yellow peppers and cabbage in centre of each wrapper; top with 1-1/2 oz. fish and additional 1 tsp. Tropical BBQ Sauce. Fold in sides of wrappers, then roll up tightly, sealing edges with small amount of water.

FRY rolls in 350ºF-oil in deep fryer 2 to 3 min. or until crisp and golden brown; drain. Plate rolls with 1/4 cup Tropical BBQ Sauce for dipping and 1 cup Shoestring Asian Salad.

Kraft Kitchens Tips

Make Ahead
Tropical BBQ Sauce can be stored in refrigerator up to 2 days before reheating and using as directed.
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