Fresh Tuna Spring Rolls ก๋วยเตี๋ยวลุยสวน (guay tiew lui suan)

These tuna spring rolls are fresh, healthy, and fun to make. That dipping sauce is just to die for! If you're getting tired of tuna sandwich, try fresh tuna spring rolls Thai style!

Feel free to change up the filling, perhaps instead of tuna you want to do ham? chicken salad? marinated tofu?

For something similar, but slightly different, also check out this super yummy recipe: Salad Rolls with Creamy Garlicky Dip!

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

• Tuna, drained (120g drained weight)
• Onion
• Olive oil or vegetable oil (omit if your tuna is packed in oil)
• Oyster sauce
• Black pepper, to taste
• Dash soy sauce, to taste
• Alfalfa sprouts, broccoli sprouts, or another kind of sprout of your choice
• Julienned carrots
• Tomato, seeds removed, julienned
• Mini cucumbers, quartered lengthwise, or sub regular cucumber cut into sticks
• Thai basil or mint leaves
• Rice paper (8.5-inch)

Dipping Sauce

• Cilantro (stems and leaves) or mint leaves
• Thai chilies, to taste
• Garlic
• Lime juice
• Fish sauce
• Honey

How to Make Fresh Tuna Spring Rolls ก๋วยเตี๋ยวลุยสวน (guay tiew lui suan)

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

Blanch carrot & cucumber:

1. Bring a pot of water to a boil and season with salt (1 teaspoon of salt for 1 L of water). Blanch julienned carrot for 45 seconds to 1 minute until tender but still firm. Remove with a slotted spoon and shock in a bowl of very cold water.
2. Once cool, remove from water and place on paper towel to absorb excess water. Repeat with the cucumber.

For the tuna:

1. Combine tuna, onion, oyster sauce, oil, and black pepper; mix well.
2. Taste and add more soy sauce if needed. (Variation: You can add a dash of toasted sesame oil.)

To wrap: 

1. Prepare very warm water in a large bowl (as warm as your hands can handle), and dip the rice paper into the water for several seconds just until the sheet is softened and becomes very pliable.
2. Place the paper on a clean surface. Place sprouts, carrot, cucumber, tomato and tuna mixture in the middle of the paper, keeping the mixture about 4 inches wide.
3. Place 2 Thai basil or mint leaves, upside down, close to the far edge of the paper. Roll according to video instructions. 

To make the dipping sauce:

1. Combine all sauce ingredients in a blender and blend until smooth. Check consistency, and if it is too thin, add more cilantro and blend.

To serve: 

1. Trim off the ends of the rolls and cut into 3 even pieces. Serve with dipping sauce.

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