Ingredients
Scale
- 2 cans (5 oz each) of skipjack or albacore tuna in water, drained
- 8–10 large rice paper sheets (spring roll wrappers)
- 1/4 cup plain non-fat Greek yogurt (or light mayo)
- 1 tablespoon Sriracha or chili garlic sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon low-sodium soy sauce or liquid aminos
- 1 medium cucumber, julienned (sliced into matchsticks)
- 1 large carrot, julienned
- 1/2 avocado, thinly sliced
- 2 green onions, finely chopped
- Fresh cilantro or mint leaves (optional)
- Sesame seeds for garnish
Instructions
- In a medium mixing bowl, combine the drained tuna, Greek yogurt, Sriracha, sesame oil, and soy sauce. Use a fork to flake the tuna and mix everything until well combined. Fold in the chopped green onions. Taste and add more Sriracha if you prefer a heavier spice kick.
- Prepare a clean, flat surface like a large cutting board. Fill a shallow wide bowl or pie plate with lukewarm water. Arrange your julienned cucumbers, carrots, avocado slices, and herbs within easy reach so you can assemble the rolls quickly.
- Submerge one sheet of rice paper into the lukewarm water for about 5 to 10 seconds until it just begins to soften. Do not let it get too mushy, as it will continue to soften on the board. Lay the damp sheet flat on your work surface.
- In the center of the lower third of the rice paper, place a small amount of the julienned vegetables and herbs. Top the vegetables with about 2 tablespoons of the spicy tuna mixture and a slice of avocado. Be careful not to overfill, as this will make rolling difficult.
- Gently lift the bottom edge of the rice paper and fold it over the filling. Fold in the left and right sides toward the center, then roll tightly away from you until the roll is sealed. The rice paper is naturally sticky and will hold itself together.
- If you prefer a crispy texture, lightly spray a non-stick skillet with oil over medium heat. Place the rolls in the pan for 1-2 minutes per side until the rice paper is golden and crispy. This step adds a wonderful crunch that mimics fried spring rolls.
- Cook Time: 20 minutes