Nihon egg rolls

4 Servings

Ingredients

Quantity Ingredient
2 cups Cooked rice
1 can Tuna fish
2 Eggs
Salt and pepper to taste
½ teaspoon Curry powder
½ small Onion, chopped fine
½ cup Oil for frying

Directions

1. Place the rice in a bowl. Add flaked tuna, eggs, and chopped onion. Stir thoroughly, then add the seasoning; form into balls 2. Heat oil in a skillet; fry balls in the oil.

3. Serve as an appetizer with warm honey, soy sauce, mustard, and/or sweet and sour sauce. Posted to The Gourmet Connection Recipe Page Newsletter 09 Mar 97 by Gourmet Connection <capco@...> on Mar 09, 1997

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