Tuna Fish Spring Rolls
PREP TIME:
20 minutes
COOK TIME:
0 minutes
TOTAL TIME:
20 minutes
YIELD:
2 servings
Traditionally, Vietnamese spring rolls or Gỏi cuốn are filled with shrimp, pork, vegetables, and other ingredients wrapped in a sheet of rice paper with fish sauce or hoisin sauce on the side.
However, I decided to modify the recipe to fit the ingredients that I am currently craving – a tuna fish sandwich. The filling is a basic tuna salad recipe that can be used in sandwiches, wraps, and in this case, spring rolls. It’s very simple and can be modified to suit your tastes.

Filling:
- Open 2 cans of tuna and pour the liquid out of the cans.
- Add the tuna to a bowl.
- Add 5 tbsp of mayo and 1 tbsp of Sriracha into the same bowl.
- Mix until combined.
- Add 1 tsp of paprika, ½ tsp of cayenne, ½ tsp of black pepper into the bowl.
- Add salt to taste. (Be careful! Don’t add too much because the tuna is already salty.)
- Mix until combined.
- Set the bowl aside. (Next Step: Assembly)
Assembly:
- Fill a plate with a thin layer of water
- Place a sheet of rice paper in the water. Make sure to wet both sides.
- Place the wet rice paper on a dry plate.
- Add a layer of spinach on the bottom third of the rice paper.
- Add a layer of the tuna fish filling on top of the spinach.
- Optional Step: Add sliced cucumbers on top of the tuna for a nice crunch!
- Fold in the left and right sides of the rice paper.
- Fold up the bottom of the rice paper and begin rolling it upwards.
- Repeat steps 2 – 8 with the second sheet of rice paper.
- Once you’re finished, plate the spring rolls and add the peanut sauce to the side.
