Yield: 22 tuna rolls.

TUNA ROLLS:

22 rice paper wrappers (8” square, softened)
22 lettuce leaves
1 43-oz. pouch Chicken of the Sea® Chunk Light Tuna or Premium Yellowfin Light Tuna
5 1/2 cups bean sprouts, washed
3 cups chopped green onions
1 1/3 cups chopped fresh mint
1 1/3 cups chopped fresh basil
1 1/3 cups pickled ginger

FRESH GINGER DIPPING SAUCE:
2 cups hoisin sauce
1 1/3 cups seasoned rice vinegar
2/3 cup minced fresh ginger
2 1/2 Tbsp. sesame oil
2 1/2 Tbsp. fish sauce
2 1/2 Tbsp. sugar

Over softened rice paper square, place 1 lettuce leaf on diagonal from corner to opposite corner on each sheet of rice paper. Lettuce should not go beyond edge of wrapper. Place about 1/3 cup Chicken of the Sea Tuna® in a layer down center of lettuce. evenly divide the remaining ingredients over tuna. Fold bottom flap over filling. Fold in 2 corners at end of roll. Using plastic wrap, roll up as tightly as possible, tucking in filling as needed. Rolls can be served immediately, but are best when refrigerated for about 3 hours. Serve with fresh ginger dipping sauce.

For fresh gInger dipping sauce:
Combine all ingredients; mix well. Can be made a few days ahead and refrigerated. Before using, stir well. Serve cold.

To soften rice paper: Pour 1/2” warm water into a pan. Dip rice paper in water just until soft, about 5 seconds. Shake off water and place on a piece of plastic wrap (plastic should be cut slightly larger than rice paper). Lightly blot rice paper dry with paper towel.

To serve: Serve a whole “roll” (2 to a plate) or cut into thirds as appetizers. Place filling side up on plate and serve with dipping sauce.