|CLICK ON THE IMAGE TO WATCH THE DYSLEXIA VIDEO|
In my last episode for a parenting talk show I was writing for, the topic discussed was learning disabilities, focusing on dyslexia. this was a topic I had been pitching for a long time. Sad as I may be due to the axing of the show, I am just glad that I got the chance to do an episode on the topic.
Since fish is one of the more accessible brain food, I shared my recipe for Tuna lumpia in that episode. Here it is...
- 1 can of tuna chunks or solid in brine, water or oil
- 1 medium-sized potato
- 1 medium-sized carrot
- 1 bunch green onion leaves), finely sliced
- 1 tsp. of chili flakes
- 1 tsp. of salt or to taste
- 1/2 tsp. of freshly ground black pepper or to taste
- 1 egg, beaten
- 12 pieces of 6-inch spring roll wrappers, separated
- about 2 c. of vegetable cooking oil for frying
- Drain the liquid from the canned tuna.
- Heat the cooking oil in a wok or frying pan. Cut the potato and carrot into 1/4-inch cubes. Fry the potato and carrot cubes until lightly crisp. Scoop out and drain on a stack of kitchen paper.
- In a bowl, put the drained tuna, potato, carrot, scallions, chili flakes, salt, pepper and half of the beaten egg. Mix.
- Place about a heaping tablespoonful of filling at the center of a wrapper and roll, sealing the edges with the remaining half of the beaten egg.
- Reheat the oil until you see fine wisps of smoke above the surface. Fry the spring rolls until golden, in batches if necessary so as not to overcrowd the pan and make the temperature drop which will make your spring rolls greasy and soggy.
- Serve the spring rolls with sweet and sour sauce