Delicious tuna rolls with a sweet dipping sauce — fresh, light, healthy and satisfying!
Cook time: 30 minutes
1 cans Pacific Crown Tuna Chunk in Spring water, drained and flaked
4 (8 inch) square rice paper wrappers
4 large leaves lettuce
1 cup bean sprouts, washed
2/3 cup thinly sliced green onions
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
3 tablespoons pickled ginger
Fresh ginger dipping sauce:
To make the dipping sauce, whisk all of the ingredients together in a small bowl. Cover and refrigerate until ready to use.
To make the tuna rolls, start by softening the rice paper by using a plate with a lip that’s filled with warm water. Take a sheet of rice paper and slide it into the water; leave it for 5-10 seconds then remove. The rice paper should soften and be pliable. Repeat.
Place one lettuce leaf on a diagonal from corner to opposite corner on each sheet of softened rice paper. The lettuce should not go beyond the edge of the wrapper.
Place 1/4 of the tuna down the center of each lettuce leaf. Evenly divide the remaining ingredients over the tuna.
Fold the bottom flap over filling. Then fold in the corners at the ends of the roll. Roll up as tightly as possible, tucking in filling as needed.
The rolls can be served immediately but are best when refrigerated for about 3 hours. To serve, place filling side out on plate and serve with the Fresh Ginger Dipping Sauce. Serve as a whole "roll" (2 to a plate) or cut into thirds as appetizers.