TUNO Veggie Spring Rolls with Hoisin Dipping Sauce

Finally, a spring roll that is seafood-inspired, but totally plant-based!  It’s all made possible with TUNO, the perfect alternative to seafood.

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Ingredients

Veggie Rolls

  • 12 leaves of lettuce
  • 2 Cans of TUNO (drained), any flavor, we used Sriracha
  • 2 medium carrots, julienned
  • 1 avocado, diced
  • 1 cucumber, julienned
  • 1 bell pepper, julienned
  • ½ cup purple cabbage, sliced
  • 8 Thai basil leaves
  • ¼ cup cilantro, chopped

 

Hoisin Dipping Sauce

  • ½ cup hoisin
  • 2 teaspoons agave
  • 1 tablespoon water
  • Juice of 1 lime
  • 2 tablespoons chopped peanuts

Directions

  1. Assemble the veggie rolls.
  2. Layer the veggies and a small spoonful of TUNO in a strip on the corner of the lettuce.
  3. Roll tightly, tucking in the ends.
  4. Make the hoisin sauce by whisking together all the ingredients, except the peanuts.
  5. When thoroughly mixed, and just before serving, top with the sauce with the chopped peanuts.
  6. Serve the rolls on a platter alongside the dipping sauce. Enjoy!

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