Tuna and Avocado Summer Rolls

1/2 package mekong rice papers
8 oz sashimi-grade yellowfin tuna, sliced into thin strips
2 cups red cabbage, shredded
1 carrot, julienned
1 avocado, julienned
2 tbsp freshly-squeezed lime juice
1/2 cucumber, seeded and julienned
1 cup rice noodle threads, softened
1/2 cup cilantro, chopped
1/2 cup scallions, sliced thinly
Thai chili sauce, such as Sriracha (optional)

Prepare the tuna, rice noodles, and all vegetables in advance and set into piles. After julienning the avocado, squeeze the lime juice over it, to keep it from turning brown.

In a skillet or saucepan at least as big as the diameter of the rice papers, add 1 inch of warm tap water. Working one at a time, completely submerge each rice paper in the water for about 1 minute, until softened. It is easiest to soak each paper while the one before it is being filled.

Place a small amount of each of the filling ingredients into the center of the paper. Leave at least 2 inches on either side of the paper, and at least 3 inches on the top and bottom. Do not overfill. Top the filling with a thin ribbon of chili sauce, if desired.

Fold over the sides of the rice paper, then fold up the bottom. While tucking the bottom around the filling using your fingers, roll the rice paper roll closed tightly. Serve at room temperature.

Note: I find it looks prettiest to place the colorful veggies, such as the cabbage, cilantro, and carrots, on the bottom so that they will show from the outside of the finished roll. You can serve peanut sauce, duck sauce, sweet chili sauce, or a 1:1 mix of hoisin and orange juice for dipping.

Makes about 18-20 completed rolls, depending on how heavily they are filled.

Number of Servings: 18

Recipe submitted by SparkPeople user RFGOLDSTEIN.