Tuna Spring Rolls with Thai dipping sauce

Ingredients:1-185 gram can Gold Seas Yellowfin Tuna Chunks in Springwater, drain
1/2 pc of red onion, finely chopped
Pinch ofsalt
Pinch of pepper
Pinch of sugar
1 pc egg, beaten
8-10 pcs spring roll or Iumpia wrapper
Oil for deep-frying

For the dipping sauce:
1/4 cup fish sauce (patis)
1 tbsp calamansi or lime juice
1/3 cup water
1/4 cup brown sugar
1 tsp cilantro leaves, finely chopped

Procedure:In a bowl, combine the tuna, red onion, egg, and seasonings. Mix well.
Layer a sheet of spring roll wrapper onto a clean chopping board and scoop about a tablespoon worth of tuna filling onto the wrapper. Roll the wrapper and seal the sides and ends with water. Repeat these steps until all the filling and wrapper has been used. Freeze spring rolls for 30 minutes to an hour inside the freezer to set.
For the dipping sauce, simply combine all the ingredients and mix well until the brown sugar has completely dissolved.
Heat the oil for frying.
Deep-fry spring rolls until golden brown and crispy. Serve with the dipping sauce.

Makes 8-10 piecesServes 2-3