NUTRITION

SERVINGS

INGREDIENTS

8 oz canned tuna in water

4 whole rice paper sheets

0.5 cup cucumber

0.5 cup carrots

0.25 cup red bell pepper

0.25 cup fresh cilantro

0.25 cup fresh mint

1 tbsp creamy peanut butter

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp toasted sesame oil

0.25 tsp ground ginger

1 tsp sriracha

1 tbsp water

PREPARATION

• 1

  Drain the canned tuna thoroughly and flake it into a small bowl using a fork.

• 2

  Julienne the cucumber, carrots, and red bell pepper into very thin, uniform matchsticks.

• 3

  In a small mixing bowl, whisk together the peanut butter, coconut aminos, rice vinegar, sesame oil, ground ginger, sriracha, and water until the sauce is completely smooth.

• 4

  Fill a wide, shallow dish with warm water. Submerge one rice paper sheet for about 5-10 seconds until it begins to soften but is still slightly firm.

• 5

  Lay the softened rice paper flat on a clean, damp cutting board or plate.

• 6

  In the center of the paper, layer a portion of the tuna, cucumber, carrots, bell pepper, cilantro, and mint leaves.

• 7

  Fold the bottom edge of the rice paper over the filling, then fold in the left and right sides.

• 8

  Roll the paper upward tightly to seal the spring roll, ensuring the vegetables are snug inside.

• 9

  Repeat the process with the remaining rice paper sheets and filling ingredients.

• 10

  Serve the fresh spring rolls immediately with the peanut dipping sauce on the side.