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Post by chief_cook2 on Mar 21, 2003 13:32:32 GMT -6
Tuna Rolls 16 8-1/2" (21 cm) round rice paper wrappers 8 leaves leaf lettuce, halved 1/3 cup hoisin sauce 2 cups grated carrot 1-1/2 cups bean sprouts (about 1/4 lb./125 g) 6.5 oz. Gold Seal. Flaked Light Tuna, drained 1/2 cup chopped fresh coriander (cilantro) 1/2 cup chopped green onion
Peanut Dipping Sauce 3 Tbsp. peanut butter 1 tsp. sesame oil 1/2 tsp. chili paste 1/3 cup soy sauce 1/4 cup unsweetened orange juice 2 Tbsp. lime juice
Peanut Dipping Sauce: In bowl, whisk together peanut butter, sesame oil and chili paste until blended. Whisk in soy sauce, orange and lime juices; set aside. Tuna Rolls: Briefly dip rice paper wrappers, one at a time, into water to soften. Place in a single layer on damp tea towel; fold wrappers in half. Place lettuce leaf halves on wrapper, with top of lettuce extending slightly over folded edge of wrapper. Spread about 1 tsp. hoisin sauce over lettuce. Divide carrot, bean sprouts, tuna, coriander and green onion among the wrappers. Drizzle 1 tsp. of Peanut Dipping Sauce over top of each. Fold up rounded edge of wrapper, then roll wrapper around filling to make a neat cylinder-shaped package. Repeat with remaining wrappers. (Rolls can be covered with damp paper towel and refrigerated for up to 6 hours.) Serve with Peanut Dipping Sauce. MAKES: 16 rolls
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