Spicy Tuna Rice Paper Rolls High Protein
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: High Protein, Gluten-Free
Ingredients
Scale
- 2 cans (5 oz each) of skipjack or albacore tuna in water, drained
- 2 tablespoons plain non-fat Greek yogurt (or light mayo)
- 1 tablespoon Sriracha sauce (adjust to your spice preference)
- 1 teaspoon low-sodium soy sauce or liquid aminos
- 8 sheets of large rice paper (spring roll wrappers)
- 1 large cucumber, cut into thin matchsticks
- 1 medium carrot, shredded or julienned
- 1 ripe avocado, thinly sliced
- A handful of fresh cilantro or mint leaves
- Optional: Black sesame seeds for garnish
Instructions
- In a medium-sized mixing bowl, combine the drained tuna, Greek yogurt, Sriracha, and soy sauce. Use a fork to mash the tuna and mix everything until it is well combined and creamy. Taste and add more Sriracha if you want it extra spicy.
- Wash and slice your cucumber and carrots into thin matchsticks. Thinly slice the avocado. Having all your fillings ready before you start working with the rice paper is essential, as the paper dries out quickly.
- Fill a shallow bowl or a large plate with lukewarm water. Take one sheet of rice paper and dip it into the water for about 5 to 10 seconds until it starts to feel soft and pliable. Do not soak it too long, or it will become too sticky and tear.
- Place the wet rice paper flat on a clean cutting board or a damp cloth. In the lower third of the paper, place a small amount of the spicy tuna mixture. Top it with a few cucumber sticks, shredded carrots, an avocado slice, and some fresh cilantro.
- Fold the bottom edge of the rice paper over the filling. Then, fold in the left and right sides. Continue to roll upward tightly until the roll is sealed. The rice paper is naturally sticky, so it will hold itself together. Repeat the process for the remaining rolls.