Rice Paper Tuna Salad Roll
Transform your mealtime with these light and refreshing Rice Paper Tuna Salad Rolls—a perfect blend of convenience, flavor, and vibrance. Combining the protein-packed goodness of canned tuna mixed with creamy mayonnaise and optional sriracha for a spicy kick, these rolls are loaded with crisp julienned vegetables, fresh mint, and cilantro for a burst of freshness in every bite. Wrapped in delicate rice paper and paired with zesty lime wedges, they’re not only visually appealing but also versatile, making them an excellent appetizer, light lunch, or party snack. Ready in just 25 minutes and requiring no cooking, these easy tuna salad rolls are a healthy, gluten-free option that’s as satisfying as it is simple. Perfect for those seeking quick, nutritious recipes with delightful textures and flavors!
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Recipe Information
Ingredients
- 8 pieces Rice paper wrappers
- 200 grams Canned tuna in water (drained)
- 3 tablespoons Mayonnaise
- 1 teaspoon Sriracha sauce (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium Carrot (julienned)
- 1 medium Cucumber (julienned)
- 1 medium Red bell pepper (julienned)
- 16 leaves Fresh mint leaves
- 16 leaves Fresh cilantro leaves
- 50 grams Cooked vermicelli noodles
- 1 medium Lime (cut into wedges, for serving)
Instructions
In a medium bowl, combine the drained canned tuna, mayonnaise, sriracha sauce (if using), salt, and black pepper. Mix well and set aside.
Prepare all the vegetables by julienning the carrot, cucumber, and red bell pepper. Set them aside along with the fresh mint and cilantro leaves.
Cook the vermicelli noodles according to the package instructions. Drain, rinse under cold water, and set aside.
Fill a shallow dish or pie pan with warm water. Take one rice paper wrapper and dip it into the water for about 10 seconds, or until just softened but not overly soggy.
Place the softened wrapper onto a clean, slightly damp surface or cutting board.
In the lower third of the wrapper, layer 2-3 tablespoons of tuna salad, a small pinch of vermicelli noodles, a few strands of julienned carrot, cucumber, and red bell pepper, and 2 mint leaves and 2 cilantro leaves.
Fold the bottom edge of the rice paper up over the filling, fold in the sides, and then roll it tightly like a burrito. Repeat with the remaining rice paper wrappers and filling.
Cut each roll in half (optional) and serve immediately with lime wedges on the side, or cover with a damp paper towel and refrigerate until ready to serve.
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 2049 mg | 89% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 14.3 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 164 mg | 13% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1509 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
