Makes 8 Spring Rolls
Spicy Tuna
5 oz canned Wild Planet tuna, Skipjack or Albacore
1–2 tablespoons sriracha (to taste)
1 teaspoon toasted sesame oil
1–2 tablespoons Kewpie
Spring Rolls
1 cup torn butter lettuce, ribs removed
1 cup very thinly sliced red cabbage
1 medium carrots, peeled and cut into matchsticks
1 Persian cucumbers (or 1 small cucumber), thinly sliced or julienned
¼ cup thinly sliced green onions
¼ cup roughly chopped fresh cilantro
¼ cup roughly chopped fresh mint
1 avocado cut into slices
8 sheets rice paper (spring roll wrappers)
Instructions
1. Make the Spicy Tuna
In a medium bowl, add tuna with a fork. Add the sriracha, sesame oil, mayonnaise, and chili oil (if using). Mix until well combined and creamy. Taste and adjust heat as needed. Set aside.
2. Prep the Rolling Station
Fill a shallow pan (pie pan or 9-inch cake pan) with about 1 inch of water. Fold a clean tea towel in half and place it next to the pan.
In a small bowl, mix together the green onions, cilantro, and mint.
3. Soften the Rice Paper
Place one rice paper sheet in the water for about 15–20 seconds, until pliable but not overly soft. Lay it flat on the towel.
4. Assemble the Spring Rolls
Leaving about a 1-inch border around the edges, layer the lower third of the rice paper with:
5. Roll
Fold the bottom edge up over the filling, roll tightly once to enclose it, then fold in the sides like a burrito. Continue rolling until sealed. Repeat with remaining ingredients.
1/2 cup extra virgin olive oil
1/4 cup crushed red pepper flakes
2 tbsp peeled garlic, minced
1/2 tsp salt
1/4 honey
2 tbsp hot sauce
2 tbsp apple cider vinegar
Method:
In a small saucepan, heat olive oil over medium heat. Add crushed red pepper flakes, minced garlic and salt. Cook, stirring frequently, for about 2-3 minutes until fragrant. Add the honey, hot sauce and apple cider vinegar and remove from heat and let cool. Serve with the tuna spring rolls.
