Tuna Rolls
\n16 8-1\/2″ (21 cm) round rice paper wrappers
\n8 leaves leaf lettuce, halved or mesculan leaves
\n1\/3 cup hoisin sauce
\n2 cups grated carrot or finely julienned
\n1-1\/2 cups bean sprouts (about 1\/4 lb.\/125 g) or rice noodles
\n6.5 oz. Flaked Light Tuna, drained
\n1\/2 cup chopped fresh cilantro
\n1\/2 cup chopped green onion<\/p>\n
Peanut Dipping Sauce
\n3 Tbsp. peanut butter
\n1 tsp. sesame oil
\n1\/2 tsp. chili paste
\n1\/4 cup soy sauce
\n1\/4 cup unsweetened orange juice
\n2 Tbsp. lime juice<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.)<\/p>\n
Serve with Peanut Dipping Sauce.<\/p>\n
MAKES: 16 rolls<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading