Tuna Salad Fresh Rolls

Yields 3-4 rolls | Preparation time: 20-30 minutes

Fresh rolls, also known as salad rolls, summer rolls, or fresh spring rolls, are the perfect hot-weather lunch or light afternoon snack. We’ve used tuna salad in our version of fresh rolls, because we’re all about efficiency and versatility (after flavor, of course). This tuna salad recipe is quick to make, and requires little effort to season since most of the flavour is coming from our Carrot Ginger Dressing. It’s delicious in a sandwich or with crackers, and especially in the form of fresh rolls. Although we have quantities listed below, just go with your gut (and palate). 

We’ve listed the creamy peanut dipping sauce as optional, since the tuna salad already has a ton of flavour, but we included it anyway because it’s delicious!

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Assembly

Step 1
Prepare tuna salad by combining tuna, Carrot Ginger Dressing, Tangy Yuzu Mayo, celery, and sesame oil. Set aside.

Step 2
Set up your station so that your ingredients are lined up in order of addition. Prepare a shallow dish/bowl with hot water for dipping the rice paper sheets.

Step 3
Make the rolls one at a time. Dip a rice paper sheet into the hot water for about 10 seconds (not too long, otherwise it will rip). Carefully place onto a plastic cutting board (don’t use a plate otherwise it will stick). Fold a piece of iceberg lettuce and place onto the bottom half of the rice paper closest to you. Add a small portion of tuna salad onto the lettuce. You should have enough for 3-4 rolls, depending on your preferred tuna to vegetable ratio. Add a small portion of julienned carrots and cucumbers, lengthwise onto lettuce. Be careful not to overfill.

Step 4
About an inch beyond the rest of the ingredients, line up cucumber slices with basil and mint below. This will act like a garnish since you’ll be able to see it through the rice paper.

Step 5
Fold in the sides of the rice paper and carefully roll, starting from the side closest to you. Repeat with the remaining ingredients and serve with creamy peanut dipping sauce.

Ingredients

1 can Tuna, drained

1 tbsp Carrot Ginger Dressing

2 tsp Tangy Yuzu Mayo

½ stalk Celery, finely chopped

¼ tsp Sesame oil

3-4 Rice paper sheets

Small handful Vermicelli noodles, cooked, rinsed, drained

⅓ of a Carrot, julienned

1-2 Mini cucumbers, julienned

1-2 Iceberg lettuce leaves

Mint, Thai basil, thinly sliced English cucumber wheels (optional)

Creamy Peanut Dipping Sauce (optional)

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