Giant Spring Rolls Filled with Tuna, Mango and Avocado

Name: Giant Spring Rolls Filled with Tuna, Mango and Avocado
Prep time: 20 min
Yield: 2 servings
Cuisine: Québécoise
Ingredients: 3 cans of 80 g tuna; 3 tablespoons (45 ml) light mayonnaise; 2 tablespoons (30 ml) rice vinegar; 1/4 cup (10 g) finely chopped fresh coriander; 1 green onion, finely chopped; 6 rice leaves; 2 large lettuce leaves; 1/2 cup (40 g) finely sliced red cabbage; 1 carrot, julienned; 2 Lebanese cucumbers, julienned; 1 ataulfo mango, sliced; 1 avocado, sliced; 1/4 cup (55 g) light mayonnaise; 2 tablespoons (30 ml) rice vinegar; 1 tablespoon (15 ml) hoisin sauce; 2 teaspoons (10 ml) hot sauce of your choice; 1 teaspoon (5 ml) toasted sesame oil; 1 small clove garlic, minced; 1/4 teaspoon (1.25 ml) salt

At this time of year, I like to make my dishes as fresh as possible. These giant spring rolls are just the thing. Filled with crunchy vegetables, tuna and other vibrant ingredients, they’re light, flavourful and truly satisfying. They’re simple to prepare and perfect for a quick lunch, no-bake supper or unpretentious entertaining!

Servings: 2
Preparation time: 20 minutes

See the recipe

Good to know

The key to making successful giant spring rolls is in the assembly. Overlap the rice sheets slightly to create a sturdier base that can hold a generous filling without tearing. Make sure you don’t soak the rice sheets for too long; they should be soft but still firm enough to handle. Finally, the lettuce leaf acts as a barrier to keep the ingredients firmly in place and make rolling easier.

Frequently asked questions

Oui, tu peux facilement le remplacer par du poulet effiloché, des crevettes ou même une option végétarienne, comme du tofu mariné.

Oui, mais idéalement pas trop longtemps à l’avance. Ils sont meilleurs le jour même. Si nécessaire, conservez-les au réfrigérateur bien emballés dans une pellicule ou dans un contenant hermétique pour éviter qu’ils ne sèchent.

Ingredients

Spring Rolls

3 cans of 80 g tuna
3 tablespoons (45 ml) light mayonnaise
2 tablespoons (30 ml) rice vinegar
1/4 cup (10 g) finely chopped fresh coriander
1 green onion, finely chopped
6 rice leaves
2 large lettuce leaves
1/2 cup (40 g) finely sliced red cabbage
1 carrot, julienned
2 Lebanese cucumbers, julienned
1 ataulfo mango, sliced
1 avocado, sliced

Sweet and Spicy Mayo

1/4 cup (55 g) light mayonnaise
2 tablespoons (30 ml) rice vinegar
1 tablespoon (15 ml) hoisin sauce
2 teaspoons (10 ml) hot sauce of your choice
1 teaspoon (5 ml) toasted sesame oil
1 small clove garlic, minced
1/4 teaspoon (1.25 ml) salt

NOUVEAUTÉ!

La planche à découper

Notre planche à découper en bois de cerisier est un plaisir à regarder et à utiliser. Robuste, élégante et profondément satisfaisante au quotidien, elle est fabriquée à la main au Canada à partir d’un superbe bois de cerisier. Chaque planche est unique et développe une couleur plus riche avec le temps. Elle passe naturellement de la cuisine à la table : pour servir, partager, rassembler et cuisiner, jour après jour.

Magasiner

Preparation

Spring Rolls

In a bowl, mix the tuna with the mayonnaise, rice vinegar, coriander and spring onion.
Soak the rice paper sheets one at a time in a large bowl of lukewarm water to soften them. Transfer them to a clean work surface and overlap them slightly to form a large surface.
Place a lettuce leaf in the centre of the rice leaves. Place half of the tuna salad in the centre of the lettuce leaf, followed by half of the remaining ingredients. Fold the bottom of the rice sheets over the filling, then fold both sides inwards. Roll up firmly and tightly to form a large, burrito-like roll, keeping the filling compact. Repeat for the second roll. Cut the rolls in half.

Sweet and Spicy Mayo

Whisk together all the sauce ingredients in a small bowl, then serve with the spring rolls.