5ouncesAlbacore tuna fish(I used Bumble Bee® Sundried Tomato with Olive Oil)
1/2cupjulienne cut carrots (I took a short cut and used prepackaged matchstick cut)
1/4seedless cucumberthinly sliced (skin on or off is your preference)
1/2cupbaby spinach leaves or similar greens
1avocadopitted, peeled, and smashed
Prepare a hard, clean, and dry work space in front of you. Prepare one Spring roll at a time before moving on to the next.
Placing your hands underneath for support, gently submerge a spring roll wrapper into a bowl of warm water, or through water from a faucet. Gently shake to remove excess water and lay the wrapper onto the work space.
Place 1/4 of each ingredient onto a wrapper, starting about 1/3 of the way up from the bottom, making sure to leave at least 1-2 inches unfilled from both sides of the wrapper.
Fold the bottom up and over the filling, then fold in both sides and continue rolling from the bottom up, using slight pressure to create a tight roll, but not too tight so as to tear the wrapper.
Serve with soy sauce, hot sauce, or an avocado-sour cream aioli (recipe in the notes section)
Well refrigerated, the Spring rolls should last about 4-5 days, but they're best eaten the day they're prepared.
For Optional Dipping Sauce - Avocado-Sour Cream Aioli: Mix 1/2 cup smashed avocado or guacamole with 1/4 cup sour cream (you could also use mayonnaise, but the consistency will be thicker and the taste won't be as fresh and tangy).
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