Tuna and cabbage spring rolls

Tuna and cabbage spring rolls

Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 5 to 6
Author Connie Veneracion


  • 500 grams tuna fillets
  • salt
  • pepper
  • 1/2 head cabbage
  • 1 carrot
  • 15 to 20 rice paper
  • 1 tablespoon hoisin sauce
  • 1 tablespoon chunky peanut butter
  • juice of half a lemon
  • 1 tablespoon patis (fish sauce)
  • 1/2 teaspoon sesame seed oil
  • 4 cloves garlic grated


  • 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.
  • Tuna and cabbage spring rolls
  • 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.