Happy Sunday! I hope your weekend (or whatever day it is when you get around to reading this recipe for tuna spring rolls) is going well.
These 6-ingredient tuna spring rolls with cucumber and avocado are gluten free and practically paleo. The rice paper wraps that hold the ingredients together obviously aren’t paleo, but you can skip the wraps and throw everything in a bowl if you prefer. Kinda like the quick recipe from this post.
I made vegan spring rolls a few weeks ago, but I wanted to make something with seafood for the non-vegans who follow Make It With Missy. I hope you love these 6-ingredient tuna spring rolls with cucumber and avocado as much as my family does.
Let’s get started.
Spiralize a cucumber. If you don’t have a spiralizer, chop your cucumber into pieces that resemble matchsticks. Circles won’t work well for this recipe.
Pick the seeds out unless you want them in your tuna spring rolls. I personally do not.
Prepare your spring roll papers by dipping them in water for a minute or so and smoothing them out on a flat surface. You can find directions here.
Place avocado slices on each spring roll wrap, then top with spiralized cucumber, tuna, seasoning, and lemon juice.
Roll like a burrito and serve with the sauce of your choice.
Here’s a closer shot of these tuna spring rolls:
You don’t have to eat these tuna spring rolls right away. The citric acid in the lemon juice keeps your avocado slices from becoming all mushy and brown. If you plan to eat your spring rolls at a later point in time, make sure to squeeze plenty of juice on your avocados before you layer the cucumber and tuna on top. I usually leave my spring rolls in the fridge for a day or two.
Ready to make your own tuna spring rolls?
Here’s my printable, Pinnable recipe for 6-ingredient tuna spring rolls with cucumber and avocado. Enjoy!