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Plant Based Fish Summer Rolls

"Tuno" Summer Rolls with Peanut Sauce

Summer Rolls are a refreshing, light appetizer all year round. Try these and add the protein, texture and spicy flavor of Tuno to your meal.
Course Appetizer
Servings 10
Author Robin Asbell


Peanut Sauce

  • 1/2 cup coconut milk
  • 2 teaspoons red curry paste more to taste
  • 1 tablespoon fresh ginger grated
  • 2 teaspoons fresh turmeric grated
  • 1/4 teaspoon salt
  • 2 tablespoons fresh lime juice
  • 1/4 cup smooth peanut butter


  • 1 tablespoon rice vinegar
  • 1 teaspoon palm sugar or brown sugar
  • 4 ounces rice noodles I used red rice noodles
  • 2 cans Sriracha Tuno
  • 1 large avocado pitted, sliced in the shell and scooped out
  • 1/2 large cucumber peeled, seeded and sliced in strips
  • 1 cups thinly slivered red cabbage
  • 1 large carrot shredded
  • 1/2 cup fresh mint or Thai Basil
  • 10 large rice or tapioca wrappers


  • In a 1 quart pot, combine the coconut milk, curry paste, ginger, turmeric, palm sugar and salt and heat over medium heat, stirring until the sugar is dissolved. Whisk in the lime juice and peanut butter and simmer just until thick, if needed, thin with water to dippable consistency. Makes about 3/4 cup.
  • Put water on to boil for noodles. Mix the rice vinegar and palm sugar in a small pot and bring to a boil just to melt the sugar. Let cool. Cook noodles and rinse under cold water, drain. Place in a medium bowl and add the vinegar mixture, toss to mix. Drain the Tuno in a wire mesh strainer, don't rinse. Prep the vegetables, keeping them in separate piles.
  • Prepare a lasagne sized pan of warm water, and a kitchen towel lying flat beside it. Put a wrapper in the water and submerge gently. When it softens, put on towel to drain. On each wrapper, place a couple tablespoons of tuno, then about a tenth of the vegetables and rice noodles, then fold the sides in, then roll up. Place on a platter, not touching. Cover the rolls with a damp towel as you go. Serve within a few hours with peanut sauce for dipping.