Spicy Tuna Rice Paper Rolls High Protein
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 2 cans (5 oz each) tuna in water, drained
- 1/4 cup plain non-fat Greek yogurt
- 1 tablespoon Sriracha (adjust to your spice preference)
- 1 teaspoon soy sauce or liquid aminos
- 8 rice paper wrappers
- 1 large cucumber, julienned
- 1 large carrot, julienned
- 1 ripe avocado, sliced thin
- 1/2 cup fresh cilantro leaves
- 1 tablespoon sesame seeds (optional)
- A bowl of warm water for dipping
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 reaches a creamy consistency. Taste and add more Sriracha if you prefer a heavier spice level.
- Wash and julienne your cucumber and carrots into thin, matchstick-sized pieces. Slice the avocado into thin wedges. Having all your fillings ready before you start working with the rice paper is essential, as the paper dries out quickly.
- Take one rice paper wrapper and dip it into the bowl of warm water for about 5 to 10 seconds. It should be pliable but still slightly firm; it will continue to soften as you work with it. Lay the damp wrapper flat on a clean cutting board or a large plate.
- Place a small handful of cilantro and a sprinkle of sesame seeds in the center of the wrapper. Add a scoop of the spicy tuna mixture on top, followed by a few pieces of cucumber, carrot, and a slice of avocado. Be careful not to overfill, or the wrapper may tear.
- Fold the bottom of the rice paper up over the filling. Then, fold in the left and right sides toward the center. Finally, roll the entire wrap tightly from the bottom to the top, similar to a burrito. Repeat the process for the remaining wrappers.