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I shared these on my Instagram stories and you guys were BEGGING me for the recipe, so your wish is my command – I give you – Tuna Spring Roll. This spicy 🔥 spring roll is packed with flavor, creamy textures and PROTEIN. I’ve been eaten these borderline too much because of how high in protein they are mixed with how beyond easy and quick they are to make. Oh, and did I mention they’re freaking awesome 👏
Why You’ll Love Tuna Spring Roll
This is the perfect spicy spring roll all wrapped up in perfection. You have the spicy tuna mixture with Japanese mayo and sriracha which is always a classic, wrapped with creamy avocado and crunchy cucumber slices. You take that goodness and dip it in salsa macha, tamari, agave and other goodies. Let’s just say I would stick a straw in there and drink it 🥤 but I’m going to keep it classy for you guys 😜 This is really just the easiest, most yummy lunch that is packed with protein and just that good!
How To Prepare Tuna Spring Roll
🔪 Chop up your green onions. Mix that with the tuna, Japanese mayo (make sure to use the Japanese kind because it has the MSG that makes it extra delcious🤤), sriracha and toasted sesame oil. Mix and mash it up very well, almost like a paste.
🥣 For the sauce you will mix the tamari, salsa macha, agave, lemon and rice vinegar. This next part is going to be very hard but just try your best. Try to NOT drink it straight from the bowl because it is that good!
💧 Soak your wrappers in cold water for 15-20 seconds, max. If you soak it for longer than this you have a higher chance of them breaking while wrapping.
🍽️ To make your spicy spring roll, add the nori sheet in the center but towards the edge of the wrapper. Add about 3 tablespoons of the tuna mixture, cucumber 🥒, 1 avocado slice 🥑. Hold the edge closest to you, push in the filling with your fingers, and roll over. Fold in the sides, and continue rolling until you reach the top. Press the seam closed and wrap. See my video at the bottom of the recipe for reference. Top with sesame seeds. And that is it, subscribe for more!
Substitutions for Tuna Spring Roll
- If you don’t have time to make salsa macha, you can use chili crisps instead.
- If you aren’t a cucumber 🥒 fan or don’t care for nori, this recipe is great because you can adjust it to your personal preferences!
- If you don’t have agave, you can use a touch of sugar to taste or just swap it with a little syrup.
Variations for Tuna Spring Roll
- If you’re not a big tuna fan. you can easily switch the tuna for canned chicken. You can even go the route of rotiserie chicken, skin-off. Although the consistency will be different but the taste will be great.
- For a less spicy version of this spicy spring roll, use less sriracha in the tuna mix and omit the Salsa Macha in the dip.
- If you want to jazz it up and pack it with more veggies, you can add sliced carrots, lettuce, or bell pepper for a little extra pop.
🔥Chef Nadia’s Tip🔥
Make sure to use the Japanese mayo because it has the MSG that makes it extra delcious🤤
Recipes That Pair
Common Questions
Just make sure you don’t soak it too long and that you don’t roll it too tightly. If you want to watch how to do it, go down to my video at the bottom of the recipe and you can watch exactly how to roll it.
You can prepare the tuna mixture and the dip ahead. Just store them in the fridge in an airtight container. Do not wet your spring rolll or assemble until ready to eat though because it will become soggy.
It’s best to eat this right away and not put them in the fridge because the rice paper will become soggy if stored for too long.
Tuna Springs Roll
Equipment
- Bowl
Ingredients
Spicy Tuna Spring Roll
- 4-6 spring roll wrappers
- 2 cans of tuna packed in water
- 2.5 tbsp Japanese mayo
- 1.5 tbsp sriracha
- 1/4 cup green onion
- 1/2 tsp toasted sesame oil
- Cucumber slices
- Avocado slices
- Toasted sesame seeds
- Mini nori squares
Sauce
- 1 tbsp salsa macha or chili crisp
- 3 tbsp tamari or soy sauce
- 1/2 lemon
- 2 tsp rice vinager
- 1 tsp agave
Instructions
- Mix the tuna, green onion, mayo, sriracha and sesame oil. Mash well.
- Mix the tamari, salsa macha, agave, lemon and rice vinegar.
- Soak your wrappers in cold water for 15-20 seconds, max.
- Add the nori sheet in the center but towards the edge of the wrapper. Add about 3 tablespoons of the tuna mixture, cucumber, 1 avocado slice. Hold the edge closest to you, push in the filling with your fingers, and roll over. Fold in the sides, and continue rolling until you reach the top. Press the seam closed and wrap. See my video at the bottom of the recipe for reference. Top with sesame seeds. And that is it!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
