Spicy Tuna Rice Paper Rolls High Protein
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: High Protein, Gluten-Free
Ingredients
Scale
- 2 cans (5 oz each) of tuna in water, drained
- 1/4 cup plain non-fat Greek yogurt
- 1 tablespoon Sriracha (adjust to your spice preference)
- 1 teaspoon lime juice
- 8–10 rice paper sheets
- 1 large cucumber, cut into thin matchsticks
- 1 large carrot, shredded or cut into matchsticks
- 1 ripe avocado, sliced thin
- A handful of fresh cilantro or mint leaves
- Optional: Sesame seeds for garnish
- Low-sodium soy sauce or tamari for dipping
Instructions
- In a medium mixing bowl, combine the drained tuna, Greek yogurt, sriracha, and lime juice. Use a fork to flake the tuna and mix everything until it is creamy and well combined. Taste and add more sriracha if you prefer a higher heat level.
- Wash and slice your cucumber and carrots into thin, uniform matchsticks. Slice the avocado into thin wedges. Having your vegetables ready before you start working with the rice paper is essential to keep the process smooth.
- Fill a large, shallow bowl with lukewarm water. Take one rice paper sheet and dip it into the water for about 5 to 10 seconds until it starts to feel pliable but not overly mushy. Lay the damp sheet flat on a clean cutting board or damp cloth.
- In the center of the rice paper sheet, place a small amount of the spicy tuna mixture. Top it with a few matchsticks of cucumber, carrot, a slice of avocado, and a couple of cilantro leaves. Be careful not to overfill, as the paper might tear.
- Fold the bottom of the rice paper over the filling. Then, fold in the left and right sides. Finally, roll the paper tightly toward the top to seal it. The rice paper is naturally sticky and will hold itself together. Repeat with the remaining ingredients.