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