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 tuna and cabbage 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.
- 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 hoisin sauce, peanut butter, lemon juice, fish sauce and sesame seed oil. Stir in the grated garlic.
- Place the tuna and vegetables in a bowl. Add sauce and toss well.
- Pour an inch of warm water into a shallow bowl. Submerge a piece of rice paper and leave for about 15 seconds until softened and pliable. Lift out carefully; shake off the excess water.
- Lay the softened rice paper flat. Place about a tablespoonful of filling at the center and roll, tucking in the sides to seal. Repeat with the rest of the rice paper until all the filling has been used.
- To serve the tuna and cabbage spring rolls, 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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