Tuna and sweet corn spring rolls

Chef: Sunsweet
Prep: 15 mins
Cook: 15 mins
Tuna and sweet corn spring rolls
Tasty snacks that pack a healthy punch. These are easy to make and replace some many undesirables.

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

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