Crispy Tuna Shanghai is quick, easy to make, cheesy, and tasty! These fish spring rolls are a healthier and cheaper alternative to meat lumpia and are delicious as a snack, appetizer, or main dish.

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How to Make Crispy Tuna Shanghai

✅Ingredients

2 cans (6.35 ounces each) tuna flakes in oil, drained well
¼ cup water chestnuts, drained and finely chopped
¼ cup carrots, shredded
¼ cup red onions, finely chopped
salt and pepper to taste
Quick melt cheese, cut into strips, lengthwise
canola oil
12 spring roll wrappers

✅Instructions

In a bowl, combine tuna, water chestnuts, carrots, and red onions. Stir to combine, breaking tuna into smaller pieces.

Season with salt and pepper to taste. Stir well.

Separate spring roll wrappers into individual sheets. Arrange a wrapper on a flat working surface.

Spoon tuna filling on the bottom part of the wrapper, add sliced cheese on top, fold the wrapper over the filling, and then fold the sides. Roll tightly into a log and lightly dab with water on the end to seal completely. Repeat with the remaining mixture.

In a wide pan over medium heat, heat about 1-inch deep of oil. Add tuna lumpia in a single layer and deep-fry, turning as needed, until golden and crunchy.

Remove from pan and drain on a wire rack. Serve immediately with a choice of dipping sauce.

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