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

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

5 from 1 vote
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 6 summer rolls


  • 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


  • 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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