spicy tuna rolls

[Oz]

2 tablespoons canola oil
1/2 red onion, sliced thin
1 carrot, peeled and julienned
1/2 cup sliced shiitake mushrooms
1 tablespoon garlic
1 teaspoon sriracha or hot sauce
1 tablespoon soy sauce
1/2 lime, juiced
1 tablespoon freshly chopped cilantro leaves
1 egg white
1/2 teaspoon cornstarch
10 egg roll wrappers
1 pound fresh yellowfin tuna, cut into 1/2 by 3-inch strips
Scallions, for garnish
Orange slices, for garnish
Citrus Dipping Sauce, recipe follows

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.