Cheesy Tuna Shanghai

Tuna shanghai is a seafood spring roll originated from China and is made by frying a spring roll filled with tuna clakes, onion, green chilies, sliced cheese, cornstarch, pepper and salt. Have that cheesy and spicy seafood blend and have some spicy tuna shanghai today! Tuna and cheese both wrapped in some fresh spring roll wrappers and then fried to perfection. Best eaten as a snack with your favorite dipping sauce. Yum!

CHEESY SPICY TUNA SHANGHAI RECIPE

Ingredients:

• 155 grams of tuna flakes
• 1 onion (minced)
• 2 pieces long green chilies (minced)
• 2 cloves of garlic (minced)
• Sliced cheese
• 1 tablespoon of cornstarch
• Pepper to taste
• Salt to taste
• Spring roll wrappers

Directions:

1. Drain the oil from the canned tuna. Transfer the flakes to a bowl. Add the onions, green chilies, garlic, pepper and salt. Mix until well combined.  Add the cornstarch and then mix again.
2. Lay a piece of spring roll wrapper on a clean flat surface. Add a spoonful of the tuna filling and a slice of cheese. Wrap and roll them and fold the ends to secure the filling. Moisten the end of the wrapper before sealing it. Do these steps with the rest of the ingredients.
3. Heat a lot of oil in a pan. Add the shanghai one by one and fry them in batches using medium heat. Fry them until golden brown and crispy. Flip to cook the other side.
4. Immediately transfer them to a strainer or paper towel to drain excess oil.
5. Transfer the shanghais to a serving plate. Enjoy the cheesy spicy tuna shanghai together with your favorite dipping sauce. Make papak or enjoy these with some hot steaming rice. Yum!

CHEESY SPICY TUNA SHANGHAI

Let’s admit it. Canned products made our lives easier. As for this recipe, instead of fishing your own tuna, you can have a ready-to-cook tuna at home. Plus, canned products have a long shelf life!

Canned tuna is one of my favorite among the canned products. For most canned products, I usually saute them before consuming. For canned tuna, I can’t help it but to pour them immediately to my hot steaming rice. As a canned tuna lover, I was able to explore other ways to enjoy tuna and that’s what I will be sharing with you.

The cheesy spicy tuna shanghai is one among the best combinations for shanghai for me. This recipe started when I prepared tuna sisig for a celebration but there were leftovers. I used this leftover tuna to transform into another snack which was surely a hit the next day. They didn’t even know that those were the leftovers! Ever since, I also made this recipe whenever I crave for some tuna. This finger food lets you eat wherever and whenever you want. Yum!

Quick note: Only consume canned products in moderation since they are high in sodium.

If you wanna know how to make some cheesy spicy tuna shanghai, read and follow the simple steps below. Happy cooking!

HOW TO MAKE  CHEESY SPICY TUNA SHANGHAI

Making shanghai dishes is super easy as you only need to perfect the filling and the wrapping. This dish can be made in just a few minutes unless you are making a large batch. Try to encourage your family members to wrap with you since the step will be a bit time consuming.

The defining ingredient for the cheesy spicy tuna shanghai is the filling. We are lucky that canned tuna are now available. The spicy tuna variant of these canned tuna made this recipe extra easier. To make the tuna filling, drain your tuna and then add the rest of the filling ingredients. You can use the oil in sauteing other dishes. Remember to chop the fillings into smaller pieces. If you want the tuna to be spicier, you can add more chopped chilies.

Wrap and roll the filling into the lumpia wrappers. To have something cheesy and creamy to mellow the spice down, it is recommended to add a strip of cheese.

The last step would by deep frying them until the wrapper is golden brown. No need to cook them long since the filling is already cooked. Consume immediately to enjoy that crispiness!

I really love my cheesy spicy tuna shanghai with my mayo ketchup dipping sauce. Pwede pang snack, pwede ring pang ulam! Yum!