10-minute Tuna & Vegetable Thai Rice Paper Wraps
A great dish anytime! Fast, delicious, nutritious and gluten-free! You can virtually fill them with any type of raw vegetables and add any type of meat – chicken, pork, prawns or crabmeat. This light and tasty meal can be served for lunch, as an entree, main meal or as a snack for outdoor eating. Best served on a plate or platter with sweet chilli sauce or soy sauce.
Preparation: 10 minutes Serves: Makes 20 wraps
2 spring onions, finely sliced
1 cup bean/bamboo shoots
1 carrot, large sliced
2 lebanese cucumbers, sliced
1 red capsicum, sliced
2 tbsp unsalted peanuts, finely chopped
2 tbsp fresh coriander, finely chopped
cracked pepper to taste
1 (425g) can tuna in spring water (drained)
20 sheets rice paper, round (250g packet)
½ fresh lime juice
2 tbsp sweet thai chili sauce
½ tsp brown sugar
Wash and slice all vegetables into thin, 5cm long strips (approx). Place vegetables onto a large plate. In a cup, mix together lime juice, chili sauce and brown sugar. Brush over vegetables. You can also alternately, lightly brush with *MP secret dressing (optional). Add chopped peanuts, coriander and cracked pepper. Mix together with a fork. Soak one sheet of rice paper at a time in a dish of hot water until soft (approx 20 seconds). Remove from water, drain well. Place tuna and vegetables on the corner of the rice paper. Drizzle a little dressing and roll up, folding in the edges as you go. Serve with sweet thai chili sauce / or soy sauce in a small bowl to dip wraps in.
Per serving (2 wraps)
Energy (k/cal) 78.5
Protein (g) 11.8g
Dr Paul Cribb is an award-winning sports scientist, author, personal trainer and the creator of mp-body.com – the first ever science-based, research-proven, nationally accredited body transformation program. Learn more here.