Tuna and sweet corn spring rolls
Prep:
15 mins
Cook:
15 mins
Tasty snacks that pack a healthy punch and are easy to make, while also high in protein.
2x 185g tinned tuna in brine, drained, then flaked
200g tinned sweetcorn, drained
6-8 tbsp low-fat cream cheese
2x sheets filo pastry, thawed
Olive oil cooking spray
Sweet chilli dipping sauce, to serve
Preheat the oven to 190°C / 375°F / Gas mark 5. Line 2 baking trays with greaseproof paper and set aside.
Combine the tuna, corn and cheese in a bowl.
Brush the edges of the pastry with cold water and spoon on the filling. Fold in the sides. Roll up to enclose the filling. Cut into portions on a diagonal. Place on the prepared baking tray. Repeat with remaining pastry sheet and tuna mixture until you have run out of ingredients.
Spray the closed rolls with the olive oil. Bake for 15 minutes or until golden and heated through, turning halfway during cooking.
Cool on tray for 5 minutes, cut on a diagonal then serve with sweet chili dipping sauce.
Preparation Time
15 minutes
Cooking Time
15 minutes
Main ingredients
Cheese, Fish, Vegetables
Recipe Type
Healthy, Kids Food, Lunch Box
Level of Difficulty
Easy
This meal is great when your child is having lunch at home, but you can also leave the mixture uncooked and pop it in your child's lunchbox for school.