Recipe by Annacia
Rice paper wraps contain a filling of tuna, peanut butter sauce, coriander, hoisin sauce, and grated carrot for an exotic lunch. If you pack them in a lunchbox, wrap them in damp paper towels so the wraps stay soft.
Top Review by CraftScout
I am reviewing these as they should be, not how they are currently written. The taste of these rolls is really good! BUT! Using the exact same amounts of everything, make 2 sandwiches for each person, not one as directed. We found our hard to roll with so much stuffing, and 4 spring roll wrappers doubled over (even the extra thin ones I used that shred if you look at them funny) was way too much. However, if you do that, these are a yummy exotic alternative to tuna salad! *grins* The bean sprouts at my store looked icky, so I subbed cucumber, which gave it the same kind of mild crunchiness. Oh, and I do have to say that these are not kid-friendly, unless you have even weirder children than mine. *grins* Thank you for posting! Made for Photo Tag.
- 6 ounces light tuna, drained
- 16 (8 inch) round rice paper sheets
- 8 leaves green leaf lettuce
- 1⁄3 cup hoisin sauce
- 2 cups grated carrots
- 1 1⁄2 cups bean sprouts
- 1⁄2 cup chopped fresh coriander
- 1⁄2 cup chopped green onion
- 1 cup purchased thai peanut sauce
Directions See How It's Made
- One at a time, dip rice paper wrappers into water to soften (this takes just a few seconds).
- Place in a single layer on damp tea towel and fold wrappers in half.
- Place lettuce on wrapper, with top of lettuce extending slightly over folded edge of wrapper.
- Spread about 1 teaspoons hoisin sauce over lettuce.
- Divide carrot, bean sprouts, tuna, coriander and green onion among the wrappers and drizzle a bit of peanut dipping sauce over top of each.
- Fold up rounded edge of wrapper, then roll wrapper around filling to make a neat 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.