with Bumble Bee®
Easy Peel Sensations™
Lemon & Pepper Seasoned Tuna Medley
fresh tuna salad – with all the tangy tastes and textures
you love in Thai and Vietnamese food – is wrapped in
translucent spring roll wrappers. These beautiful, summery
rolls taste best prepared just prior to serving to preserve
their fresh, crisp flavor. And that goes for the
lime-dressed cabbage and carrots as well. The red pepper
strips and lettuce shreds can be prepped a few hours in
advance, covered, and refrigerated. Once everything is
placed on the work surface, the assembly goes very quickly.
The rice paper wrappers and Thai or Vietnamese fish sauce
are available in Asian and some supermarkets.
About 3 packed cups (6 ounces)
store-bought, ready-to use shredded cabbage and
1/4 cup fresh lime juice
1/4 cup sugar
1 tablespoon Thai or Vietnamese fish sauce
1/2 teaspoon hot red pepper flakes
24 round (6-inch size) Vietnamese rice paper
wrappers (Banh Trang)*
Hot tap water for softening the wrappers
About 4 large green-leaf lettuce leaves (the
"frilly" lettuce), sliced into strips (about
1/4-inch wide) plus extra for presentation
1 large (about 9 ounces) red bell pepper, seeded,
deribbed and cut into strips (about 1/8-inch wide)
1 5-ounce can Bumble Bee® Easy
Peel Sensations™ Lemon & Pepper
Seasoned Tuna Medley Handful of very fresh bean
1 small bunch very fresh mint
Toss the shredded cabbage and carrots with the
fresh lime juice, sugar, fish sauce and chili
flakes. Set aside for about 10 minutes, stirring
occasionally to soften. Have all of the remaining
ingredients in separate bowls at the ready.
To assemble, place a large bowl of hot tap water
on your work surface. Lay out a clean dish towel
next to the water. Working with about 6 at a time,
dip a spring roll wrapper into the hot water,
holding it for about 20 seconds or just until
softened, then carefully remove it and lay it flat
on the towel. Repeat with 5 more wrappers, laying
them next to each other without touching.
Place about 6 shreds of lettuce in the center and
near the top of each wrapper with some of the shreds
extending a little beyond the top edge.
Arrange 2 to 3 strips of red pepper vertically on
top of the lettuce, allowing them to extend a little
beyond the top edge.
Spoon about 1 tablespoon of the coleslaw over the
pepper strips, leaving behind most of the dressing.
Spoon about 1 teaspoon of Bumble Bee®
Easy Peel Sensations™ Lemon &
Pepper Seasoned Tuna Medley over the coleslaw,
breaking it up a little, if necessary.
Arrange 3 or 4 bean sprouts (if using),
vertically on top of the tuna, with the yellow
sprouts extending a little beyond the top edge. Now
place a mint leaf in the center of the filling
Fold the bottom of each wrapper up to cover most
of the filling. Bring one side of the wrapper over
to the center and continue to roll as tightly as
possible – being careful not to tear the wrapper —
to enclose the filling with the rolls open at the
top showing the vegetables. Tuck a mint leaf in the
open end, so it looks attractive. Continue with the
To serve, arrange some (not too much) shredded
lettuce on a serving dish (preferably white). Lay
the rolls on the lettuce in a spoke pattern, leaving
a space in between each one. Place large mint sprigs
in between the rolls.
To serve with a dip, spoon any remaining lime
dressing from the coleslaw into a small dipping
bowl, sprinkle with a pinch more red pepper flakes,
and place it in the center of the plate of spring
rolls. Serve at once.
Makes about 28 spring rolls
Note: This recipe is easy to double, triple and so
on. But don’t double, triple, or quadruple the
coleslaw. It is best to make it in small amounts
each time, just before starting on the next batch of
28. The coleslaw becomes too watery and loses its
fresh flavor if it stands too long.