1 small onion (optional)
1 six-ounce can of tuna
2 tablespoons of chopped parsley
2 tablespoons of grated Parmesan
4 eggroll or spring roll wrappers
4 small eggs
Olive oil for frying
Mix the tuna, parsley, Parmesan cheese, salt and pepper.
Spoon about one fourth of the filling onto one half of each wrapper,
making a well to hold most of the egg. Break an egg into each well
and fold wrapping into triangle shape to cover the mixture and the
egg. Seal both sides of the wrapping together.
Fry in one half inch of hot olive oil (vegetable oil can be used, but
olive oil works best). When brown on one side, flip over to continue
frying. A couple minutes on each side is enough if the oil is hot enough.
Serve sprinkled with lemon juice.
The trick is to hold the triangular brik with the point up while biting
into it and not let the egg run down your chin.