Tropical Tuna Rolls

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


Ingredients Weights Measures
Tropical BBQ Sauce
OPEN PIT Original Restaurant Recipe Barbecue Sauce - -
brown sugar, packed - -
canned crushed pineapple, well drained - -
mangoes, peeled, finely chopped - -
soy sauce - -
ground ginger - -
Tuna Rolls
tuna steaks (6 oz. each) - -
Fresh snow peas, julienned - -
red peppers, julienned - -
yellow peppers, julienned - -
napa cabbage, shredded - -
egg roll wrappers - -
Shoestring Asian Salad - -


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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