Tuna spring rolls

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Ingredients

Adjust Servings:
3 rice paper
90 g fresh tuna
60 g cucumber
20 g mango
20 g carrot
10 g beetroot
2 lettuce leaves
a few leaves of fresh cilantro
10 g sesame seeds
sweet chili sauce

Nutritional information

33 g
Protein
6 g
Fat
27 g
Carbs
300
Calories

Tuna spring rolls

with fresh vegetables

Features:
  • Quick recipe
Cuisine:
  • 10 min
  • Serves 1
  • Easy

Ingredients

Directions

Experience the vibrant flavors and health benefits of our Fresh Tuna Spring Rolls, they are a wholesome choice that aligns perfectly with a balanced diet.

  • Fresh tuna is a fantastic source of lean protein, essential for muscle repair and growth. Each roll packs a satisfying protein punch, making it an ideal choice for active individuals. Tuna is renowned for its omega-3 content, which supports heart health, reduces inflammation, and promotes brain function. Incorporating tuna into your diet is a delicious way to boost your omega-3 intake.
  •  Each roll is light and low in calories, making them an excellent option for those looking to maintain or lose weight. The combination of fresh vegetables and lean protein keeps you feeling full.
  • Packed with vitamins and minerals, the fresh vegetables used in these rolls—such as lettuce, carrots, cucumbers, and beets—add not only color but also an array of nutrients. They provide essential fiber that aids digestion and keeps you feeling satisfied.

Steps

1
Done

preparation

1. Wash and dry the lettuce leaves, peel the carrots, beets and mangoes, and cut into strips.
2. We also cut the cucumber into strips.
3. Cut fresh tuna fillet into portions.
4. Pour warm water into a round container (for example, a frying pan) that is larger in diameter than a sheet of rice paper and gently place a sheet of rice paper into the water and keep it there until it gets a little wet (but do not overdo it, otherwise the rice paper will tear).
5. Carefully remove the rice paper and flatten it with your hands on a flat surface.
6. Place lettuce, vegetables and tuna on rice paper, roll the rice paper with the filling into rolls.
7. Decorate with cilantro leaves and sesame seeds.

We eat spring rolls with tuna, dipping them in sweet chili sauce. Bon appetit!

Chef Hanna

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