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Fresh Spring Rolls with Tuna

Course: Side Dish
Cuisine: Vietnamese
Keyword: fish, spring rolls, tuna
Servings: 5

Ingredients

  • 1 can (185 g) San Miguel Del Mar Tuna in Water, drained
  • 3 tbsp Hoisin sauce
  • 5 pieces rice paper wrappers
  • 1 piece 100 g cucumber, sliced into thin strips
  • 1 piece 80 g carrot, sliced into thin strips
  • 5 sprigs cilantro or basil
  • 1 cup shredded lettuce leaves
  • 2 tbsp Magnolia Real Mayonnaise

Instructions

  • Mix tuna and 2 tablespoons of hoisin sauce together. Set aside.
  • Fill a shallow bowl with warm water. Dip rice paper carefully until it softens.
  • Lay rice paper on a flat surface and while soft, quickly place 1 to 2 tablespoons of tuna in the center, then add several pieces of cucumber strips, carrot strips, cilantro, and shredded lettuce.
  • Fold the sides of the wrapper inwards, then tightly roll. Repeat with the remaining ingredients.
  • To make hoisin sauce, mix together the remaining hoisin and mayonnaise. Serve with the spring rolls.

Notes

  • Use a combination of fresh vegetables and herbs in making the rolls such as cucumber, red radish, bean sprouts, bell peppers, zucchini, shredded cabbage, leeks, and mint leaves.
  • Do not oversoak rice papers in water as it will become soggy and sticky. Space assembled spring rolls apart to prevent them from sticking to each other.
  • Hoisin from scratch (about 1/2 cup): 1/4 cup soy sauce, 2 tbsp peanut butter or black bean paste, 1 tbsp brown sugar, honey or molasses, 2 tsp rice wine or white wine vinegar, 2 tsp sesame oil, 1 clove garlic minced or 1/8 tsp garlic powder, 1/8 tsp ground black pepper, 1 tsp hot sauce