Tuna Fish Spring Rolls

Author: Stefi Hsia

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:

  1. Open 2 cans of tuna and pour the liquid out of the cans.
  2. Add the tuna to a bowl.
  3. Add 5 tbsp of mayo and 1 tbsp of Sriracha into the same bowl.
  4. Mix until combined.
  5. Add 1 tsp of paprika, ½ tsp of cayenne, ½ tsp of black pepper into the bowl.
  6. Add salt to taste. (Be careful! Don’t add too much because the tuna is already salty.)
  7. Mix until combined.
  8. Set the bowl aside. (Next Step: Assembly)

Assembly:

  1. Fill a plate with a thin layer of water
  2. Place a sheet of rice paper in the water. Make sure to wet both sides.
  3. Place the wet rice paper on a dry plate.
  4. Add a layer of spinach on the bottom third of the rice paper.
  5. Add a layer of the tuna fish filling on top of the spinach.
  6. Optional Step: Add sliced cucumbers on top of the tuna for a nice crunch!
  7. Fold in the left and right sides of the rice paper.
  8. Fold up the bottom of the rice paper and begin rolling it upwards.
  9. Repeat steps 2 – 8 with the second sheet of rice paper.
  10. Once you’re finished, plate the spring rolls and add the peanut sauce to the side.