Ahi Tuna Mango Summer Rolls w/ Coconut-Ginger Dipping Sauce

This summer has been gorgeous, but this last month has been so rainy here! The good news is that my garden is getting so big and I have been getting tons of kale and lettuce out already. There is something special about growing your own food. Even with some rainy days, I seem to crave light, fresh food in the summer.

These summer rolls are the perfect light, healthy summertime meal; especially if you don’t want to heat up your house by cooking! The mango give a delicious sweetness, but the sauce is the real star of the dish. You can make just a few for a personal meal or make a bunch  and bring them to a party as an appetizer. You’re friends will surely thank you!

Ahi Tuna Mango Summer Rolls w/ Coconut-Ginger Dipping Sauce

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings 6 summer rolls

Ingredients

  

• 6 rice paper wrappers
• 12 oz sushi grade tuna cut into thin strips
• 1 mango cut into matchsticks
• 1 avocado julienned
• 1/2 cucumber cut into matchsticks
• 1/2 red bell pepper cut into matchsticks
• 1 scallion chopped
• For the Sauce
• 1 can coconut milk
• 1/4 c ginger finely grated or cut into large pieces that can be removed
• 1 T soy sauce
• 1 t garlic powder
• 1 t brown sugar

Instructions

 

• Fill a bowl with hot water. Soak one rice paper until it becomes soft, about 5 seconds.
• Lay out the rice paper on a cutting board. Layer 2 oz tuna, mango, avocado, cucumber, bell pepper and scallions in a tight line in the center.
• Tightly roll the end of the wrapper over the filling, then tightly tuck in each side before finishing rolling. The tighter the roll, the better!
• Repeat for remaining wrappers. Place in the refrigerator to cool before serving.
• For the sauce, bring all ingredients to a boil. Let reduce by about half, then cool before serving.
• When both items have cooled, serve the summer rolls with the coconut-ginger dipping sauce.

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