220g can tuna in springwater, drained, flaked
200g can corn kernels, drained
1/3 cup reduced-fat cream cheese
6 large sheets spring roll pastry
Olive oil cooking spray
Step 1Preheat oven to 210°C/190°C fan-forced. Line a baking tray with baking paper.
Step 2Combine tuna, corn and cheese in a bowl. Place 1 pastry sheet on a flat surface. Brush edge with cold water. Place one-sixth of the tuna mixture across 1 edge of pastry, leaving a 1cm border at edge. Fold in sides. Roll up to enclose filling. Place on prepared tray. Repeat with remaining pastry and tuna mixture. Spray rolls with oil.
Step 3Bake for 15 minutes or until golden and heated through, turning halfway during cooking. Cool on tray for 5 minutes. Serve.
To freeze: Wrap uncooked rolls individually in plastic wrap. Place in a large snaplock or freezer bag. Freeze for up to 3 months.
To cook: Thaw in fridge overnight or at room temperature for 30 minutes. To cook, spray with oil and follow recipe from step 3.
- Author: Annalisa Perry
- Image credit: John Paul Urizar
- Publication: Super Food Ideas