Tuna Spring Rolls
In China, the Small Year occurs on the 23rd or 24th of the last month. Celebrate the small year with small and quick Tuna Spring Rolls. This light, no-fuss recipe requires no cooking, and you can fill them up any way you want. It’s a cool start to a fiery celebration, and a delicious one, too. Mix & match filling combinations throughout the winter and perfect your spring roll for a signature summer snack.
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Servings
2
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Heat Level
-
Prep Time
15 mins
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Cook Time
0
Ingredients
- 1 can of flaked light tuna
- 2 tbsp light mayonnaise
- 2 green onions
- 1/2 tsp seasoned salt
- leaf lettuce
- red or orange pepper, cut into thin strips
- cucumber, cut into thin strips
- Blue Dragon Spring Roll Wrappers
Instructions
- I wrote out the recipe I used above, but go ahead and prepare the tuna the way you like it best. If you usually dice up some celery, do that, if you prefer different spices, add those. Go ahead and make it your own. I make my tuna a little different each time and kept it simple in this recipe. Mix all ingredients thoroughly.
- Spring roll wrappers can be a bit finicky to work with until you get used to handling them. The easiest way is work with one wrapper at a time, and while holding it with both hands, run it under warm tap water until the wrapper becomes soft and pliable. The water doesn’t have to be hot, warm will be fine and it only takes a few seconds for the wrapper to be ready. Once soft, carefully place the wrapper on a flat work space.
- To fill, start with a piece of the leaf lettuce to create a bed on the lower portion of the wrap. Then spoon on top a row of the tuna and lastly, place the cucumbers and peppers on top. If you have other veggies you prefer, feel free to sub those in.
- To fold the spring rolls, carefully pull the left and right sides over on top of the filling, then lift the bottom and roll up. Use a bit of water on your finger to rub the roll to make a seal when complete.
Recipe calls for
Notes
One can of tuna made about 6 rolls for me.
