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BBQ sauce open brown sugar pineapple mangoes soy sauce ground ginger rolls tuna snow peas red peppers yellow peppers cabbage egg roll wrappers Salad
Viewed: 25 - Published at: 4 years agoIngredients
- Tropical BBQ Sauce
- 1-1/2 qt. OPEN PIT Original Restaurant Recipe Barbecue Sauce
- 1-1/3 cups brown sugar, packed
- 1 cup canned crushed pineapple, well drained
- 1-1/2 cups mangoes, peeled, finely chopped Whole Foods 2 ea For $4.00 thru 02/09
- 1/4 cup soy sauce
- 1 Tbsp. ground ginger
- Tuna Rolls
- 12 each tuna steaks (6 oz. each)
- fresh snow peas, julienned
- red peppers, julienned
- yellow peppers, julienned Target 1 pkg For $2.99 thru 02/06
- napa cabbage, shredded
- 48 each egg roll wrappers
- 1-1/2 gal. Shoestring Asian Salad
Method
- Tropical BBQ Sauce: Mix all ingredients in saucepan.
- Bring to boil on medium heat, stirring frequently; simmer on medium-low 2 min., stirring frequently.
- Remove from heat.
- Tuna Rolls: Grill fish on medium-high heat 2 to 3 min.
- on each side or until fish flakes easily with fork.
- Cut into thin strips; set aside.
- For each serving: Brush each of 2 egg roll wrappers with 2 tsp.
- Tropical BBQ Sauce.
- Place 1/4 oz.
- each snow peas, red peppers, yellow peppers and cabbage in centre of each wrapper; top with 1-1/2 oz.
- fish and additional 1 tsp.
- Tropical BBQ Sauce.
- Fold in sides of wrappers, then roll up tightly, sealing edges with small amount of water.
- Fry rolls in 350 degrees F-oil in deep fryer 2 to 3 min.
- or until crisp and golden brown; drain.
- Plate rolls with 1/4 cup Tropical BBQ Sauce for dipping and 1 cup Shoestring Asian Salad.
