Tunisian Tuna-and-Egg Turnover

Ingredients

• ¼ cup scallions
• 3 cups vegetable oil
• 6 8-inch-square spring-roll wrappers
• 1 tablespoon water
• 1 egg white
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• + 8 more ingredients
• • 2 tablespoons extra-virgin olive oil
  • 1 ½ tablespoons capers
  • lemon wedges
  • 2 pastry brushes
  • 1 deep-fat thermometer
  • 6 whole eggs (preferably medium)
  • ¼ cup fresh flat-leaf parsley
  • 1 6-ounce can tuna in olive oil

Mash together tuna, scallions, parsley, capers, olive oil, salt, and pepper in a bowl until tuna is broken up and mixture is combined well. Stir together egg white and water in a cup with a fork. Put oven racks in upper and lower thirds of oven and preheat oven to 200°F. Heat 1/2 inch vegetable o...

View full recipe at Epicurious