Vietnamese spring rolls filled with vegetables and tuna

Preparation

Wash the vegetables and cut the carrot and cucumber into thin julienne strips; cut the avocado and mango into thin slices, leaving the lettuce whole.

Fill a large bowl with water and place the rice paper sheets in it; soak the sheets in the water for a few seconds until they soften, then place them on a damp cloth, otherwise they will stick together. Place a lettuce leaf in the centre of the rice paper, then add the carrot, cucumber, avocado and mango on top, followed by the drained tuna, and roll them up.

Fold the sides over the filling and then bring the bottom up towards the centre; this will form a sort of envelope which you roll up whilst pressing gently from below to shape the roll. Repeat with all the rolls.

For the sauce, mix all the ingredients and add water if necessary until you achieve the desired consistency.

Tip: in this recipe, you can also experiment with other vegetables you have at home or prefer. If you’re making them in advance for the next day, for example, it’s best not to include fruits such as avocado, as it browns quickly.

You can prepare the sauce in advance and store it in a jar in the fridge.