- 2 rice papers (found at any big super market or health food store in “international food” aisle)
- 1 piece of leftover Ahi Tuna, or other cooked protein (3-4 oz) (click here to learn how to cook your Ahi Tuna)
- 1 cup baby spinach
- 1/4 ripe avocado
- Braggs liquid amino acids for dipping
- Thinly sliced fresh mango or papaya (optional if you like a sweeter, more Thai style Spring roll)
- Optional: Add thinly sliced carrots, cucumbers, mint, and cilantro for added flavor and crispness!
- Step 1:
- Slice your avocado into 4 thin pieces, slice tuna into 4 strips, and wash your baby spinach. Put them on a small dish to the side, ready to use for your roll.
- Step 2:
- Lightly run your rice paper underneath some water. Place flat on a plate and load the middle of it with a small handful of spinach, 2 slices of avocado, and 2 slices of the tuna (or whatever protein you choose to include). I love the rice papers because there are over 30 in a package!
- Step 3:
- After about a minute of your rice paper being out of the light water rinse, it is ready to be rolled. Fold one half of the paper up and push all of the ingredients up against the side of paper you begin to roll. Sometimes using a knife to hold it in helps as you fold it down and incorporate all of the ingredients. The rice paper will naturally stick together, making it very easy to enclose all of your ingredients.
- Now you are ready to enjoy! Dip lightly into the Braggs Liquid Aminos for a bit more flavor.
Practical Nutrition Meal Trackers:
Count 1 serving (2 rolls) as 1 protein, 1 fat, 1 fruit (if you use mango slices), and 1 free veggie