(HIgh Protein) Tuna Spring Rolls
One of my favorite light summer lunches is to find all the crunchy veggies at farmers market and using wild canned tuna to create a high protein semi-giant spring roll wrapper! It’s so easy to make, delicious with a creamy pb dipping sauce, and refreshing in this summer heat.
PREP:
10
MINS
HOURS
COOK:
MINS
HOURS
TOTAL:
10
Ingredients
Servings: 1
For the Spring Roll Wrappers:
- 1 can @wildplanetfoods Wild Skipjack or Albacore Tuna, liquids drained
- 4 Spring Roll Wrappers
- ½ ripe Avocado, thinly sliced
- 1 Baby Cucumber, thinly sliced
- 2 Radishes, thinly sliced
- Lettuce of choice
- 1 large Carrot, peeled and thinly sliced
For the PB Dipping Sauce:
- ½ cup Creamy Peanut Butter
- ¼ cup Apple Cider Vinegar
- ¼ cup Tamari, or reduced sodium soy sauce
- 2 tbsp. Honey
- Water or Coconut Milk, to desired texture
Instructions
- Add cold water to a large mixing bowl, then dip the spring roll wrapper one-at-a-time in the water for 20 seconds, until softened. Add to a clean, non-stick surface. Repeat with the other spring roll wrapper and overlap by 1 ½” so they connect to be one large spring roll wrapper.
- Add half the lettuce, canned tuna, avocado, cucumber, radish, and cucumber. Roll tightly but be careful not to break the spring roll wrapper.
- To make the dipping sauce, simply mix all ingredients together until smooth. Add water or coconut milk to thin out to desired preference. Enjoy with the spring rolls!
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