1can(185 g) San Miguel Del Mar Tuna in Water, drained
3tbspHoisin sauce
5piecesrice paper wrappers
1piece100 g cucumber, sliced into thin strips
1piece80 g carrot, sliced into thin strips
5sprigscilantro or basil
1cupshredded lettuce leaves
2tbspMagnolia 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