Total Time: 15 minutes
- 10 rice paper wrappers
- 1/4 head of small green cabbage (about 7 oz)
- Half of a medium cucumber
- 2 cans tuna packed in olive oil, drained
- 1/3 C mayonnaise
- 1-2 tsp wasabi paste, or to taste
- 2 tsp rice wine vinegar
- 1/4 C low sodium soy sauce or tamari
- 1 tsp honey
- 1-2 thinly sliced chilies
In a small bowl combine the honey and soy sauce or tamari. Add the sliced chilies and set aside.
Thinly slice the cucumber half so that no pieces are longer than 3 inches. Thinly slice the cabbage crosswise. In a medium bowl, combine the mayonnaise, wasabi paste, and rice wine vinegar. Fold in the tuna.
Working with one roll at a time, wet the rice paper wrapper with a wet cloth or dip in a bowl of warm water until pliable and place on your work surface. Place a heaping tablespoon of the tuna mixture in the center and near the bottom third of the wrapper. Top with a few shreds of cabbage and a few slices of cucumber. Fold the bottom of the wrapper over the filling, then fold each side. Roll up the rest of the wrapper tightly, being careful not to tear the rice paper. Finish filling the remaining rolls and enjoy with the dipping sauce.