Summer Rolls with Peanut Sauce

Featured in the Honolulu Star-Advertiser on June 10, 2020.



Summer Rolls with Peanut Sauce


  • 3 cups baby spinach leaves or shredded lettuce
  • 1 cup finely shredded purple cabbage
  • 1 cup finely shredded carrot or thinly sliced beets
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped cilantro
  • 1 (5-ounce) can tuna in water, drained
  • 8 (8 1/2-inch) round rice paper wrappers (available in Asian section)


  • 1/2 cup peanut butter or almond butter (smooth or chunky)
  • 1/2 tablespoon shoyu
  • 3 tablespoons maple syrup or brown sugar
  • 1/2 medium lime, juiced
  • 1/2 teaspoon fresh grated ginger


  1. In a small bowl, whisk sauce ingredients together; set aside.
  2. Fill a medium frying pan with hot tap water
  3. Completely submerge one wrapper in the hot water until soft and pliable.
  4. Remove wrapper and place on a clean kitchen towel.
  5. Layer a small amount of each vegetable in center of wrapper.
  6. Top with tuna.
  7. Fold in ends of wrapper and roll tightly.
  8. Keep covered with a damp paper towel.
  9. Repeat process with remaining wrappers.
  10. Slice rolls in half and wrap tightly in plastic wrap to hold together and so they don’t dry out.
  11. Serve with peanut sauce.

Makes 8 rolls.

Approximate Nutrient Analysis per serving:
190 calories, 9 g fat, 2 g saturated fat, 10 mg cholesterol, 250 mg sodium, 18 g carbohydrate, 2 g fiber, 8 g sugar, 11 g protein


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