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One day I had some odds and ends in my cupboard, including rice, sesame oil, canned tuna, mayonnaise, gochujang, and nori.

I bought some spring roll wrappers and a jar of kimchi in order to create some tuna spring rolls.

I had tried to make some spring rolls before, however, they turned out a disaster!

This time I was a little better prepared.

Preparation:

In a bowl, mix the ½ cup tuna with the 1 heaping tablespoon mayonnaise and gochujang.

Separately add the sesame oil to the rice.

Dip the rice paper wrappers in a bowl or pan of water for only a few seconds. Lay it on a flat surface.

Lay a rectangle of nori on the wrapper.

Spread the rice on top of the rice paper wrapper.

Top with some of the tuna mayonnaise mixture.

Then top the tuna mixture with some kimchi.

I also made a spring roll with just kimchi.

Add a rectangle of nori to the top as well.

First fold the sides of the spring roll wrappers over the center. Finish with the top and bottom of the wrappers to the center.

Fry over medium heat for about 3-5 minutes in a little neutral oil.

Tuna Mayonnaise Spring Roll

Ingredients

3 spring roll wrappers
6 sheets nori
1 cup cooked rice
2 tablespoons sesame oil
½ cup tuna
1 heaping tablespoon kewpie mayonnaise
½ tsp gochujang
¼ cup julienned carrots (optional)
¼ cup chopped green onion (optional)
¼ cup kimchi

Instructions

In a bowl, mix the tuna with mayonnaise and gochujang.
Separately add the sesame oil to the rice.
Dip the rice paper wrappers in a bowl or pan of water for only a few seconds. Lay it flat.
Lay a rectangle of nori on the wrapper.
Spread the rice on top of the rice paper wrapper and nori.
Top with some of the tuna mayonnaise mixture.
Add the carrots and onion.
Top the tuna mixture with some kimchi.
Add a rectangle of nori to the top as well if you'd like.
First fold the sides of the spring roll wrappers over the center. Finish with bringing the top and bottom of the wrappers to the center.
Fry over medium heat for about 3-5 minutes in a little neutral oil.