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2 tablespoon finely chopped brown onion
2 teaspoon olive oil
95 g (31/4 oz) tuna, in brine
2 teaspoons capers, rinsed, drained and chopped
2 tablespoons finely chopped flat leaf (Italian) parsley
olive oil, for frying
4x21 cm (81/4 in) square spring roll wrappers (egg roll skins) or warkha pastry rounds
1egg white, lightly beaten
1~ IN a small frying pan, gently cook the onion in the olive oil until softened. add the anchovies and cook, stirring, until they have melted . tip into a bowl. drain the tuna well and put it in the bowl, then add the capers and parsley. mix well, breaking up the chunks of tuna. divide the mixture in the bowl into portions.
2~ POUR the oil into a large frying pan to a depth of 1 cm (1/2 in) and place over medium heat.
3~ Put spring roll wrapper on the work surface and brush around the edge with beaten egg white. put a quarter of the filling on one corner of the wrapper. make an indent in the filling with the back of a spoon and break an egg into the center of the filling.
4~ as soon as you have finished the pastry, carefully lift it up using wide spatula to help support the filling, and slide it into the hot oil, fry for about 30 seconds on each side, spooning hot oil on top at the beginning of frying. if a firmly cooked egg is preferred, cook for 50 seconds on each side. when golden brown and crip, remove with spatula and drain on pepper towel. repeat with the remaining wrappers and filling. don`t be tempted to prepare all the pastry triangles before frying them, as the moist filling soaks through the wrapper.
~ Bon Apatite ~
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