Spicy Tuna and Mango Soft Spring Rolls

• Gluten free

• Seafood

  • 1/2 lb Ahi tuna, sushi-grade

• Produce

  • 3 Avocados, small thin
  • 1/2 cup Cucumber sticks
  • 1/2 cup Mango

• Condiments

  • 1/2 tsp Sriracha
  • 3 Tlbs. soy sauce

• Pasta & Grains

  • 12 pieces Rice paper

• Oils & Vinegars

  • 2 tsp Sesame oil

Found on cookingforkeeps.com

Description

Ingredients

• ½ lb. sushi-grade ahi tuna
• 2 tsp. sesame oil
• 3 Tlbs. soy sauce (plus more for dipping)
• ½ tsp. sriracha
• 12 pieces of rice paper
• ½ cup thinly sliced mango
• ½ cup sliced cucumber sticks
• 3 small avocados, halved and sliced thin

Directions

• In a small bowl, combine tuna, sesame oil, soy sauce, and sriracha. Set aside.
• Fill a shallow pie plate or pan with hot water. Take two pieces of rice paper and while holding them together, dip them in the water. Let soak for 10 seconds or so until softened. Remove the paper from the water, making sure to keep the two pieces together. Let excess moisture drip off and place on a wooden cutting board.
• Place sliced avocado in the middle of the rice paper leaving about an inch and half of the paper showing on both the top and the bottom. Place a little bit of the tuna mixture evenly on top. Cover with three slices of mango and some cucumber sticks. Fold the top and bottom over the filling. Bring one of the sides over and tightly roll. Repeat with remaining rolls.
• Serve with soy sauce or peanut sauce.