Tuna and cabbage spring rolls

It’s tempting to create a food blog dedicated to vegetable spring rolls and nothing else but I don’t think it’s wise to eat spring rolls exclusively everyday. Much as I love spring rolls, too much of anything, no matter how good, can become boring. So, let me just say that you’ll be seeing a lot of vegetable spring roll recipes in the coming days. Why? Served fresh, vegetable spring rolls are low-fat, tasty, and I don’t know what it is about the experience of cutting into a spring roll… it’s just so exciting. It’s like exposing a secret that’s been waiting to be discovered. :)


These spring rolls were made with grilled tuna belly, shredded cabbage and carrots. Grated garlic was added for bite and, in lieu of the traditional dipping sauce, the sauce was stirred into the filling before the spring rolls were assembled.

Serves 5 to 6.

Ingredients for tuna and cabbage spring rolls

500 g. of tuna fillets
half a head of cabbage
1 carrot
4 cloves of garlic, grated
15 to 20 rice paper wrappers (click here for details)

For the sauce

1 tbsp. of hoisin sauce
1 tbsp. of chunky peanut butter
juice of half a lemon
1 tbsp. of patis (fish sauce)
1/2 tsp. of sesame seed oil

Season the fish fillets with salt and pepper. Grill or broil until done. Cool a bit and break the flesh into chunks. Discard the skins.

While the fish cooks, prepare the vegetables. Shred the cabbage finely as though you were making cole slaw. Do the same with the carrot.

Boil a pot of water. Blanch the shredded cabbage and carrot for about 2 minutes, drain then dump into a bowl of iced water. Drain well.

Mix together the ingredients for the sauce. Stir in the grated garlic.

Place the tuna and vegetables in a bowl. Add sauce and toss well.

Soften the rice paper in warm water (click here for a visual instruction). Place about a tablespoonful of filling at the center and roll, tucking in the sides to seal. Repeat until all the filling has been used.

To serve, sprinkle with chopped fresh cilantro. You may also want to double the amount of sauce and serve half as a dipping sauce.

Happy healthy eating.

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

7 Responses

  1. Gay says:

    Wow! I wish it were easy to get rice paper from here. I’d be making a lot those fresh spring rolls!

  2. Connie says:

    They used to be sold in delis only but now a lot of supermarkets have them. And the nice thing about rice paper is the long shelf life. You can buy half a dozen packs at a single time and use them over a couple of months.

  3. adetoxy says:

    you can also add asparagus shoots in that roll.

  4. Connie says:

    Hey, adetoxy, nice site you got there. :)

  5. bolsee says:

    I’ve been eating fresh spring rolls for four straight days nows since I arrived here in Hanoi, Vietnam. And I can’t seem to have enough of it. It’s light, healthy and very tasty. I’ll be leaving in a couple of hours though so goodbye to spring rolls for the meantime. I’ll try some of your spring roll recipes as soon as I start missing them.

  6. mareza says:

    Been back form Vietnam a month almost
    and i have not tried making these, but i bought lots of rice paper to bring home.
    We practically ate this everyday with
    fried ones too.This kind of spring rolls has
    endless versions , we even have fried
    fish ,shrimp and herbs to go with it (mint,cilantro,sweet basil etc.all fresh) it is the sauce that will speak for itself.
    I actualy bought also 5 cooking books and they are great to read.Of course i did try this dish before and it is easy.but i will try your sauce….i also got onother recipe for the sauce from onother blog but it seems complicated.

  7. Pinky says:

    I love spring rolls and I found a place where I can buy the wrappers here. It’s about 35 minutes away from where I live, but I think it’s worth the drive. I’m really excited to try your recipe. Thanks for sharing.

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