INGREDIENTS

• •1-2 cans Hanaa Light Meat Tuna

  •4 rice paper spring roll wrappers

  •½ cup carrots, thinly sliced

  •½ cup cucumber, thinly sliced

  •½ cup baby spinach leaves, or similar greens

  •1 avocado, pitted, peeled, and smashed

PREPARATION

1.Prepare a hard, clean, and dry work space in front of you. Prepare one Spring roll at a time before moving on to the next.

2.Placing your hands underneath for support, gently submerge a spring roll wrapper into a bowl of warm water, or through water from a faucet. Gently shake to remove excess water and lay the wrapper onto the work space.

3.Place ¼ of each ingredient (ie. Tuna, carrot, cucumber, spinach, and avocado) onto a wrapper, starting about 1/3 of the way up from the bottom, making sure to leave at least 1-2 inches unfilled from both sides of the wrapper.

4.Fold the bottom up and over the filling, then fold in both sides and continue rolling from the bottom up, using slight pressure to create a tight roll, but not too tight so as to tear the wrapper.

5.Garnish and serve with soy sauce or hot sauce

6.Note: Well refrigerated, the Spring rolls should last about 4-5 days, but they're best eaten the day they're prepared.