Name: Tuna and corn spring rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 220g can tuna in springwater, drained, flaked; 200g can corn kernels, drained; 82.50 gm reduced-fat cream cheese; 6 large sheets spring roll pastry; Olive oil cooking spray

Tuna and corn spring rolls

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Savory and satisfying spring rolls make the perfect lunchbox snack.

Ingredients:

220g can tuna in springwater, drained, flaked
200g can corn kernels, drained
82.50 gm reduced-fat cream cheese
6 large sheets spring roll pastry

Instructions:

Preheat your oven to a piping hot 210°C (190°C fan-forced) and prepare a baking tray with a snug layer of baking paper.
In a bowl, mix together tuna, corn, and cheese. Lay out a pastry sheet on a flat surface. Moisten the edge with cold water. Spread one-sixth of the tuna mixture along one edge of the pastry sheet, leaving a 1cm border. Fold in the sides and roll up to seal the filling inside. Transfer the roll to a prepared tray. Repeat the process with the remaining pastry sheets and tuna mixture. Lightly spray the rolls with oil before baking.
Bake until golden and heated through, turning halfway through cooking, for about 15 minutes. Let cool on the tray for 5 minutes before serving.

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