Tuna Macaroni Rolls



¾ c.  salad macaroni, cooked al dente
2 c.  water
1 can  tuna flakes in brine (184 grams), drained
1 egg, beaten
¼ c.  frozen peas
1 tbsp. Maya all-purpose flour
½ c. grated cheddar cheese
Salt & pepper to taste
18 pcs.  large lumpia wrappers
Oil for frying

Cook the macaroni in enough water in a deep pan.  Drain but do not rinse.  Transfer to a bowl.

Add all the next ingredients except the wrappers.  Season to taste.  Mix well.

Wrap 2 tbsp. of mixture in each lumpia wrapper.  Deep fry until golden brown.

Quick tip:
The best dried pasta is made from durum-wheat semolina and water.  When stored in a cool, dry place, dried pasta will keep immediately.

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