Summer rolls with tuna

Total time: 35m
Preparation Time: 35m

For 12 piece

Nutritional Information

Contains 110 Kcal, 9g Protein, 9g Carbohydrates, 4g Fat


  • To make the rolls
  • 12 rice paper (approx. 22 cm in diameter)
  • 24 coriander leaves
  • 6 strawberries, thinly sliced
  • 0.5 cucumber, cut into sticks
  • 1 tin pink tuna in oil (approx. 370 g), drained, broken into chunks
  • 2 baby lettuce, halved lengthwise
  • Dip
  • 2 tbsp soy sauce
  • 3 tbsp oyster sauce
  • 2 tbsp water
  • 1 lime, rinsed with hot water, dabbed dry; use grated zest and half of the juice
  • 1 red chilli, deseeded, cut into thin rings
  • 3 tbsp salted peanuts, finely chopped

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  • To make the rolls

    Place a sheet of rice paper in warm water for approx. 30 secs. then lay on a damp cloth. Place 2 coriander leaves, strawberry slices, tuna, cucumber and lettuce in the middle of the sheet. Fold the edges inwards, then roll up from the bottom, place on a plate, and cover with a damp cloth. Repeat the process with the remaining rice sheets and ingredients.
  • Dip

    Combine the oyster sauce with all the other ingredients up to and including the peanuts.
  • Serve:

    Serve the summer rolls with the dip.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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