Preparation: In a large saute pan over medium-high heat, add 2 tablespoons of
oil. Add the onions, carrots, mushrooms, garlic, sriracha, soy sauce
and lime juice. Cook until the vegetables are softened, stirring
frequently.
Remove from heat and transfer to a medium-sized bowl. Add the cilantro and allow the mixture to cool.
In a small bowl combine the egg white and cornstarch. This will be used as an egg wash.
Preheat oil in a deep-fryer to 350 degrees F.
On a flat work surface, lay out 1 egg roll wrapper. Add a layer
of vegetables to the lower part of the wrapper and top with 1 strip of
tuna. Brush the sides of the wrapper with egg wash and roll up tightly
once, bringing the sides over, and then continue to roll until
finished. Put the roll on a large plate and repeat with remaining
wrappers and filling.
Fry the egg rolls, in batches, until golden brown, about 2
minutes. Remove egg rolls to paper towels to drain. Transfer the rolls
to a serving platter, garnish with scallions and orange slices and
serve with Citrus Dipping Sauce.
Citrus Dipping Sauce:
- 3 oranges, juiced
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 tablespoons sliced scallion
- Pinch red pepper flakes
- Pinch kosher salt
- Pinch coarse ground black pepper
In a small bowl, mix all ingredients and reserve. | 
