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1
In a large saute pan over medium-high heat, add 2 tablespoons of oil.
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2
Add the onions, carrots, mushrooms, garlic, sriracha, soy sauce and lime juice.
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3
Cook until the vegetables are softened, stirring frequently.
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4
Remove from heat and transfer to a medium-sized bowl.
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5
Add the cilantro and allow the mixture to cool.
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6
In a small bowl combine the egg white and cornstarch.
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7
This will be used as an egg wash.
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8
Preheat oil in a deep-fryer to 350 degrees F.
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9
On a flat work surface, lay out 1 egg roll wrapper.
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10
Add a layer of vegetables to the lower part of the wrapper and top with 1 strip of tuna.
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11
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.
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12
Put the roll on a large plate and repeat with remaining wrappers and filling.
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13
Fry the egg rolls, in batches, until golden brown, about 2 minutes.
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14
Remove egg rolls to paper towels to drain.
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15
Transfer the rolls to a serving platter, garnish with scallions and orange slices and serve with Citrus Dipping Sauce.
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16
Citrus Dipping Sauce:
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17
In a small bowl, mix all ingredients and reserve.
