Vietnamese Tuna Spring Rolls

This dish proves that you have just the right touch. Translucent wrappers afford a peak at the garden of fresh ingredients inside. Cut using a julienned cutter and serve with a little ramekin of soy, ponzu or teriyaki sauce for dipping.

Total Time 4 Servings


  • 1 (5 ounce) can Genova Tuna in Olive Oil
  • 8 (8 1/2 inch) sheets spring roll wrappers
  • 1 medium hot house or English cucumber, julienned
  • 2 medium carrots, julienned
  • 1-1/2 cups micro greens or pea shoots
  • 1/4 cup fresh mint leaves
  • 1 lemon, cut in half
  • 1 lime, cut in half
  • 1/4 teaspoon red chile flakes, more or less to taste


  1. Arrange all ingredients on a work surface.
  2. Fill a baking dish half full with warm water.
  3. Working with one wrapper at a time, submerge completely in water for 30 seconds then transfer to your work surface.
  4. Place some tuna, cucumber, carrot, micro greens and mint down the center of wrapper. Squeeze a little lemon and lime juice on top. Sprinkle with a bit of chile flakes. Roll tightly.
  5. Cover with plastic wrap and chill until ready to serve.