Place the tuna on a baking sheet, sprinkle with the salt, pepper and oil and cook for 6–8 minutes in an oven preheated to 180°C/350°F/Gas Mark 4. Remove from the oven, leave to cool and then flake with a fork.
To make the batter, put the flour and salt into a bowl, add the egg and oil, then gradually whisk in the milk until smooth.
Leave to rest for 20 minutes. Meanwhile, make the filling. Heat the oil in a frying pan, add the crushed ginger and garlic and stir until they release their fragrance.
Add the onion, green chillies, curry leaves, pandan leaf and cinnamon stick and sauté for 5–6 minutes, until the onion is golden brown.
Add the salt and pepper and the flaked tuna and sauté for 2 minutes.
Add the mashed potato, ground cardamom and lime juice and mix everything together.
Remove from the heat and leave to cool. Take out the pieces of pandan leaf and discard them.
To make the pancakes, heat a crêpe pan or a non-stick frying pan (there’s no need to oil it), add enough batter to cover the base thinly and cook until lightly coloured underneath. Flip the pancake over and cook the other side, then turn out on to a plate. Repeat with the remaining batter to make 8–10 pancakes. Dust the pancakes with the cornflour as you stack them up, to prevent them sticking together.
To make the spring rolls, place 2 tablespoons of the filling towards the centre of each pancake in a cylindrical shape and then tuck in 3 sides of the pancake over it. Brush the edge of the open end with a little beaten egg and roll the pancake up.
Dip each roll in beaten egg and coat in the breadcrumbs. Heat the oil for deep-frying to 180°C/350°F, add the spring rolls and fry until golden brown (you will need to do this in 2 or 3 batches).
Remove and drain on kitchen paper. Cut each spring roll in half and then in half again diagonally. Serve with the Seeni Sambal.
