Tuna Rolls
16 8-1/2″ (21 cm) round rice paper wrappers
8 leaves leaf lettuce, halved or mesculan leaves
1/3 cup hoisin sauce
2 cups grated carrot or finely julienned
1-1/2 cups bean sprouts (about 1/4 lb./125 g) or rice noodles
6.5 oz. Flaked Light Tuna, drained
1/2 cup chopped fresh cilantro
1/2 cup chopped green onion

Peanut Dipping Sauce
3 Tbsp. peanut butter
1 tsp. sesame oil
1/2 tsp. chili paste
1/4 cup soy sauce
1/4 cup unsweetened orange juice
2 Tbsp. lime juice

Peanut Dipping Sauce: In bowl, whisk together peanut butter, sesame oil and chili paste until blended. Whisk in soy sauce, orange and lime juices; setaside.

Tuna Rolls: Briefly dip rice paper wrappers, one at a time, into water to soften. Place in a single layer on damp tea towel; fold wrappers in half.

Place lettuce leaf halves on wrapper, with top of lettuce extending slightly over folded edge of wrapper. Spread about 1 tsp. hoisin sauce over lettuce.

Divide carrot, bean sprouts, tuna, coriander and green onion among the wrappers. Drizzle 1 tsp. of Peanut Dipping Sauce over top of each. Fold up rounded edge of wrapper, then roll wrapper around filling to make a neat cylinder-shaped package. Repeat with remaining wrappers. (Rolls can be covered with damp paper towel and refrigerated for up to 6 hours.)

Serve with Peanut Dipping Sauce.

MAKES: 16 rolls