Tuna Rolls
16 *8-1/2" (21 cm) round rice paper wrappers *16 *
8 *leaves leaf lettuce, halved *8 *
1/3 cup *hoisin sauce *75 mL *
2 cups *grated carrot *500 mL *
1-1/2 cups *bean sprouts (about 1/4 lb./125 g) *375 mL *
6.5 oz. *Tuna Flakes, drained *184 g *
1/2 cup *chopped fresh coriander (cilantro) *125 mL *
1/2 cup *chopped green onion *125 mL *
Peanut Dipping Sauce
3 Tbsp. *peanut butter *45 mL *
1 Tsp. *sesame oil *5 mL *
1/2 Tsp. *chili paste *3 mL *
1/3 cup *soy sauce *75 mL *
1/4 cup *unsweetened orange juice *60 mL *
2 Tbsp. *lime juice *30 mL *
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. (5 mL) hoisin sauce over lettuce. Divide carrot, bean sprouts, tuna, coriander and green onion among the wrappers. Drizzle 1 Tsp. (5 mL) 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
Absolutely delicious <!--emo&:D--><img src="http://musclechemistry.mantisforums.com/IB3/iB_html/non-cgi/emoticons/biggrin.gif" border="0" valign="absmiddle" alt=':D'><!--endemo--> <!--emo&:D--><img src="http://musclechemistry.mantisforums.com/IB3/iB_html/non-cgi/emoticons/biggrin.gif" border="0" valign="absmiddle" alt=':D'><!--endemo--> <!--emo&:D--><img src="http://musclechemistry.mantisforums.com/IB3/iB_html/non-cgi/emoticons/biggrin.gif" border="0" valign="absmiddle" alt=':D'><!--endemo-->
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