This recipe for albacore tuna rice paper spring rolls rivals the ones my husband and I get at our favorite Thai restaurant.
I love Asian inspired recipes. They are clean and full of healthy ingredients and so flavorful.
They are light, crunchy and go perfectly with the sweet and spicy home made dipping sauce.
These spring rolls have such a fresh taste for them. They make a lovely addition to an antipasti platter. (See my tips for making an antipasto platter here.)
These albacore tuna rice paper spring rolls are light and full of flavor.
Most appetizer spring rolls are fried and have a high carb outer coating. Instead of doing this, I used rice paper wrappers in my recipe to keep the carbs and calories down.
They make a really light and tasty spring roll and go beautifully with the Solid White Albacore in Water, spinach and colorful vegetables that are part of this healthy recipe.
I like to use colored bell peppers in this recipe. They are so vibrant!
These albacore tuna rice paper spring rolls are quick and easy to make.
I make a kind of food station to do these spring rolls. I cut up all my veggies and place them in individual bowls.
Then I have a pan of warm water handy for my rice paper wrappers to make them easy to put together.
It’s as simple and laying out my veggies, tuna and basil on the wrappers, rolling them up and placing them seam side down on a plate.
This photo shows the process from start to finish for each roll. I got faster at it once I got going.
It looks complicated but is really a matter of learning how to work with the wrappers.
The dipping sauce contains 6 ingredients. It is made with the following ingredients:
- toasted sesame oil
- rice vinegar
- tamari(a gluten free substitute for soy sauce)
- Hoisin sauce (found in the Asian aisle of the super market)
- Honey Dijon mustard
Just whisk them all together in a bowl and you are done!
These albacore tuna rice paper spring rolls can be used in so many ways. They make a perfect party appetizer.
(I served them recently and even the men loved them. They were gone before I knew it!)
They also make a nice lunch by adding a small salad or some fruit, and are a perfect side dish to serve with an Asian stir fry meal.
Super light, so tasty and easy to make! What could be better than this?I love the fresh taste of the tuna and veggies. The rolls have a nice bite of crunch from the raw veggies and the dipping sauce is the perfect way to add some Asian flavor to the table.
Now the only question is: will it be fingers, or will it be chop sticks?
These albacore tuna rice paper spring rolls are gluten free and perfect for those looking for a healthy alternative to normal spring rolls. The sauce can be made gluten free too, but you may need to check to make sure.
Some Hoisin sauce contains wheat and you may need to buy special gluten free varieties of the other ingredients. All of the ingredients are available in gluten free versions, but you will need to check your labels.
What is your favorite way to use solid white albacore tuna? Please let us know in the comments below.
For the spring rolls:
- 1 package rice paper wrappers
- 1 12 oz can Solid White Albacore Tuna in water
- 1/2 avocado cut into strips and sprinkled with lemon juice
- juice of 1/2 lemon
- 3 tbsp Fresh Basil
- 1 large carrot, julienned
- 1 1/2 cup Baby spinach leaves
- 6 small baby Colorful bell peppers, cut in to strips
- 1/4 English cucumber, sliced into strips
For the Dipping Sauce
- 2 tbsp sesame oil
- 3 tbsp rice vinegar
- 1/2 tbsp Tamari
- 2 tbsp Hoisin sauce
- 1 tsp honey Dijon mustard
- 1 1/2 tbsp honey
- Cut your vegetables into small strips.
- Sprinkle the avocado slices with fresh lemon juice.
- Place the rice paper wrappers in a pan of warm water one at a time. Be careful not to tear the wrappers. I find it works best to have one in the water while I am preparing the vegetables and tuna on another. If the water gets too cold, change it to add more warm water. The rice paper wrappers soften best in warm water.
- Lay the wet rice paper wrapper on a cutting board. Add the tuna chunks, spinach, pieces of basil and the cut vegetables.
- To wrap them, pull both edges up over the shorter sides of the tuna and veggies, then pull one longer edge over to the middle and roll the rest of the wrapper over the toppings.
- Turn the seam so that it is on the bottom.
To make the sauce:
- Add all sauce ingredients into a bowl and whisk to blend.
- Serve the rice paper spring rolls with the dipping sauce. Makes 12 spring rolls.
Serving Size:1 spring roll
Amount Per Serving: Calories: 125Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 288mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 11g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.