Recipe - Nihon Egg Rolls

2 cup Cooked rice
1 cn Tuna fish
2 Eggs
Salt and pepper to taste
One half teaspoon Curry powder
One half small Onion, chopped fine
One half cup Oil for frying

1. Place the rice in a bowl. Add flaked tuna, eggs, and chopped onion. Stir
thoroughly, then add the seasoning; form into balls

2. Heat oil in a skillet; fry balls in the oil.

3. Serve as an appetizer with warm honey, soy sauce, mustard, and/or sweet
and sour sauce. Posted to The Gourmet Connection Recipe Page Newsletter 09
Mar 97 by Gourmet Connection capco@norwich.net on Mar 09, 1997