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.

Makes 4 spring rolls, 2 servings.

Ingredients

Veggie Rolls

  • 12 leaves of lettuce
  • 2 cans of TUNO (drained), any flavor. We used Thai Sweet Chilli TUNO.
  • 2 medium carrots, julienned
  • 1 avocado, diced
  • 1 cucumber, julienned
  • 1 bell pepper, julienned
  • 125g purple cabbage, sliced
  • 8 Thai basil leaves
  • 60g coriander, chopped

 

Hoisin Dipping Sauce

  • 125ml hoisin
  • 10ml agave
  • 5ml water
  • Juice of 1 lime
  • 10ml 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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