Ahi Tuna Mango Summer Rolls w/ Coconut-Ginger Dipping Sauce
August 13, 2017
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
Prep Time30 mins
Cook Time20 mins
Total Time50 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.
