Tuna Salad Spring Rolls

This is a healthier twist on a tuna sandwich, without the bread! I love rice paper because it’s naturally gluten free. It’s commonly used in Vietnamese cuisine which makes them friendly to celiacs. Spring rolls are one of my favorite things to order when out, just be careful about the dipping sauce. Sometimes it contains a glutenous soy sauce base. I absolutely love using spring rolls in my gluten free kitchen. I bake and air fry them as well!

I’m not going to give you a recipe with measurements for tuna salad. It’s really one of those things you just add ingredients to taste. You could start with a tablespoon of mayo and see how much more you want to add. Some like it heavy on the sauce and others like a touch. If you don’t like mayo or want to save on carbs, you can try a bit of greek yogurt. Your seasoning can vary as well. Sometimes I just do a basic salt and pepper and other times I’ll go the cajun route.

There are many different things you can add to your tuna salad: bell peppers, cucumber, pickles, celery, onion. I like crunch so I added pickles, celery and onion. I’ve used other vegetables such as bell peppers and cucumber as well, it just depends on what you have on hand. It’s great to add pickled jalapeños and avocado as well. You can mix it in or add slices on top like I did.

This recipe made 3 spring rolls.

Watch me make them here.

Print Recipe

Tuna Salad Spring Rolls

Author: Emily Miles Courses: Salad

Ingredients

Servings

• rice paper
• romaine lettuce (top part with less rib) (or use butter lettuce)
• 1 can tuna (drained)
• mayo (to taste)
• mustard (to taste)
• 4 cornichons (chopped)
• 1-2 tbsp red onion (chopped)
• 2 tbsp celery (chopped)
• season to taste
• pickled jalapeños
• 1 avocado (sliced)
• Sriracha for serving (optional)

Instructions

1. Prepare you tuna salad: Drain the tuna and add to a bowl. Start with about 1 tbsp of mayo and a bit of mustard and mix together. Add more to taste. Add your chopped: onion, cornichons, celery and season to taste. 

2. Slice your avocado and set aside. 

3. Get some pieces of romaine, enough to fill and roll. Use only the top parts of the romaine lettuce with less firm rib (see image below).

4. Wet a piece of rice paper, following the rice paper directions and place on cutting board. Add the lettuce in the middle. In a line in the middle of the lettuce add some tuna salad mixture then slices of avocado and jalapeños. 

   

5. Lightly roll the lettuce around the tuna salad mixture and wrap the rice paper around it. Start by rolling the bottom piece around, then tucking the sides and continuing to roll. 

6. If the rice paper is very wet, tap dry with a dishtowel or paper towel and set aside. 

7. When the rolls are ready, cut in half and enjoy as is or dip in your favorite hot sauce.