XL Rainbow Rolls with Creamy Miso Sauce

Ingredients

• 4 rice paper sheets (used to create one large wrap)
• 2 leaves iceberg lettuce
• 0.5 carrot (shredded or julienned)
• 0.25 cup cabbage (shredded)
• 0.25 cucumber (julienned)
• 0.5 avocado (sliced)
• fresh chives or coriander (to taste)
• 1 tin canned tuna (drained; or any other protein of choice)
• 1 tbsp tahini (heaped)
• 0.25 cup kewpie mayo
• 1 tbsp soy sauce
• 1 sachet miso paste (approx. 1 tbsp; miso easy sachet)
• 2 tbsp toasted sesame seeds
• 1 tbsp honey or maple syrup
• water (to thin out to desired consistency)

Steps

1. 1

   Prepare the dipping sauce by combining 1 heaped tablespoon of tahini, 1/4 cup kewpie mayo, 1 tablespoon soy sauce, 1 sachet of miso, 2 tablespoons toasted sesame seeds, and 1 tablespoon of honey or maple syrup in a small bowl.

2. 2

   Whisk the sauce ingredients together, adding water one teaspoon at a time until you reach your desired drizzling consistency. Set aside.

3. 3

   Prepare your vegetables by shredding the cabbage, julienning the carrot and cucumber, and slicing the half avocado. Drain the tin of tuna.

4. 4

   Briefly dip four rice paper sheets into warm water and lay them out on a clean surface, overlapping them slightly to form one large, rectangular sheet.

5. 5

   Layer the iceberg lettuce leaves in the center of the rice paper, followed by the shredded cabbage, carrots, cucumber, avocado slices, and fresh herbs.

6. 6

   Top the vegetables with the drained tuna.

7. 7

   Carefully fold the sides of the rice paper over the filling and roll it up tightly into one large XL wrap.

8. 8

   Slice the roll in half if desired and serve immediately with the prepared miso dipping sauce.

Notes

This is a highly customizable recipe; feel free to swap the tuna for cooked shrimp, tofu, or chicken. Ensure the rice paper is not over-soaked or it may tear when rolling.

Nutrition per serving

• main
• lunch
• no-cook
• healthy
• summer rolls
• high-protein
• pescatarian