Chef Tony in The Publix Kitchen: 4th of July good eats

Jacksonville, Fla.Light’em Up Tuna Spring Rolls
Yields 36 rolls

Ingredients
1 1/2 lb tuna steak, diced
4 teaspoons chili garlic paste
1/4 teaspoon soy sauce
9 spring roll wrappers, cut into four squares
1 egg , cracked and beaten
9 Nori Sheets, cut into four squares slightly smaller than the spring 
   Rolls
1 Fresno pepper, julienned
2 seranno peppers, julienned
1 quart canola oil

Method
Add tuna, chili garlic paste, and soy sauce into food processor; pulse until fully combined. Refrigerate 30 minutes.

Place spring roll wrapper squares on a clean work surface in diamond shape. Brush top edges with beaten egg. Place a square of Nori in center, with a border of spring roll remaining and a small amount of tuna filling in a tube shaped fashion in middle of bottom portion. Add a couple pieces of julienned pepper; fold bottom corner over filling and pull back to tighten. Fold 2 side corners in and roll to top as tight as possible without tearing wrapper. Place roll onto a tray seam side down; repeat process until all ingredients are used.

Place a large skillet with 2-inches canola oil over a medium-high heat.  

Gently place a few rolls in oil; cook until golden brown. Carefully turn over and cook until all sides are brown and cooked evenly. Transfer to a plate with absorbent paper; repeat until all spring rolls are cook.  Place onto a platter or individual plates with favorite.