Ahi Tuna and Melon Spring Rolls
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These spring rolls are an easy, healthy, and gluten-free appetizer or dinner option for spring and summer.
Hands-on: 30 minutesTotal: 45 minutes
- 2 oz. brown rice noodles
- 10 large rice paper spring roll wrappers
- 4 oz. ahi tuna fillet, diced
- 5 oz. extra-firm tofu, pressed, drained, and diced
- 1 cup diced cantaloupe
- ½ cup chopped chives
- 5 large basil leaves, cut in half
- ⅓ cup chopped wasabi peas
- 1 tsp. cracked black pepper
- ½ cup gluten-free spicy chili sauce
- Bring a small pot of water to a rapid boil over high heat. Add the rice noodles and immediately remove pot from heat. Let sit for about 15 minutes, or until noodles have softened. Drain noodles and set aside.
- Dampen a tea towel with water and place over a cutting board. Fill a medium bowl with cold water and set it beside the cutting board. Working with one rice paper at a time, soak each wrap in the cold water for about 10–15 seconds or until pliable. Remove from the water and place on the damp tea towel.
- Layer a few pieces of tuna on the half of the paper closest to you. Add a few slices of tofu, cantaloupe, noodles, and chives on top of the tuna. Add a basil leaf half and a sprinkle of chopped wasabi peas, leaving about 1½" free on either side. Top with cracked pepper.
- Working carefully, fold the roll up like you would an egg roll, folding the sides into the roll. Set aside and cover with another damp towel. (Be sure to keep the rolls covered while you make the rest. Otherwise, the rice paper will harden.)
- Repeat with the remaining spring roll wrappers. Serve with chili sauce for dipping.