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Looking for a fresh take on lunch that won’t leave you in a mid-afternoon slump? We’ve all been there – staring at the same old sandwich options or heating up yesterday’s leftovers. And if you’re trying to eat healthier while keeping things interesting, the lunch struggle is even more real.
That’s why these tuna salad spring rolls have become my favorite lunch solution: they’re light but filling, super quick to put together, and bring a fun twist to the classic tuna salad. Plus, they’re perfect for packing in lunch boxes or bringing to work.
Why You’ll Love These Tuna Salad Spring Rolls
- Quick preparation – These spring rolls come together in just 15 minutes, making them perfect for busy weekday lunches or light dinners.
- No cooking required – Simply mix, wrap, and serve – no stove or oven needed, which is especially nice during hot summer days.
- High protein and low carb – With lean tuna and fresh vegetables wrapped in rice paper, these rolls are a lighter alternative to traditional sandwiches while still keeping you satisfied.
- Budget-friendly ingredients – Using pantry staples like canned tuna and basic fresh vegetables makes this an affordable meal option that doesn’t sacrifice on taste.
- Customizable filling – You can easily swap or add different vegetables based on what you have in your fridge, making these spring rolls a great clean-out-the-crisper meal.
What Kind of Tuna Should I Use?
For tuna salad spring rolls, you’ve got several good options when it comes to choosing your canned tuna. Light tuna (usually skipjack or yellowfin) works great and is typically more budget-friendly than white albacore, plus it has a milder flavor that won’t overpower the fresh vegetables in these rolls. While the recipe calls for flaked tuna, chunk light tuna is fine too – just break it up with a fork before mixing. If you’re buying canned tuna, look for options packed in water rather than oil since you’ll be adding mayonnaise to the mix anyway. Just make sure to drain the tuna really well by pressing the lid down firmly while draining – nobody wants watery spring rolls!
Options for Substitutions
This fresh recipe is easy to adapt with what you have in your kitchen:
- Canned tuna: You can swap the tuna with canned salmon, chopped cooked chicken, or even mashed chickpeas for a vegetarian version. If using chickpeas, add a splash of lemon juice for extra flavor.
- Reduced-fat mayonnaise: Greek yogurt makes a great substitute for mayo, or try mashed avocado for a different creamy texture. You might need to add a tiny pinch of salt if using yogurt.
- Green onions: Regular chives or finely diced red onion work well here. If using red onion, use about 2 tablespoons since it’s stronger than green onions.
- Spring roll wrappers: These are pretty essential for spring rolls, but in a pinch, you could use large lettuce leaves to make lettuce wraps instead. Just know the texture will be different.
- Sweet chili sauce: Try peanut sauce, hoisin sauce, or even a mix of soy sauce and honey as alternative dipping options.
- Bell peppers and cucumber: Feel free to swap these with any crunchy veggies like shredded carrots, julienned jicama, or thinly sliced radishes.
Watch Out for These Mistakes While Making
The biggest challenge when making spring rolls is handling the rice paper wrappers incorrectly – don’t soak them for too long in warm water, as 15-20 seconds is usually enough to make them pliable without becoming too sticky and impossible to work with.
A common mistake is overfilling the rolls, which can lead to tears and messy rolling – stick to about 2-3 tablespoons of filling per roll and keep ingredients centered in a neat line, leaving about 2 inches of space on each side.
To prevent your spring rolls from sticking together while storing, make sure to place them on a slightly damp paper towel-lined plate with enough space between each roll, and cover them with a damp paper towel if not serving immediately.
For the crunchiest texture, pat your vegetables completely dry before rolling, and if you’re making these ahead, consider wrapping each roll individually in plastic wrap to maintain freshness and prevent them from drying out.
What to Serve With Tuna Salad Spring Rolls?
These fresh tuna salad spring rolls are perfect for a light lunch or appetizer, and there are lots of tasty sides that work well with them. A bowl of miso soup makes a great companion, adding a warm and savory element to balance the cool, crisp rolls. For something simple, serve them with extra sweet chili sauce, some wasabi mayo, or peanut sauce for dipping – you can never have too many sauce options! If you want to make it a fuller meal, add a side of Asian-style coleslaw dressed with rice vinegar and sesame oil, or a small bowl of edamame sprinkled with sea salt.
Storage Instructions
Keep Fresh: These tuna salad spring rolls are best enjoyed the same day you make them. If you need to store them for a short time, wrap each roll individually in plastic wrap and keep them in the fridge for up to 24 hours. The rice paper wrappers tend to get a bit sticky and tough after that.
Prep Ahead: Want to save time? Mix up the tuna salad filling and prep your veggies up to 2 days ahead. Store them separately in airtight containers in the fridge, then just assemble your rolls when you’re ready to eat. This way, everything stays fresh and crisp!
Pack: Taking these for lunch? Pack the rolls with a damp paper towel to keep them from drying out, and store your dipping sauce separately in a small container. They’ll stay fresh in your lunch box with an ice pack for about 4-5 hours.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0-5 minutes |
| Total Time | 10-20 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-350
- Protein: 25-30 g
- Fat: 10-15 g
- Carbohydrates: 30-35 g
Ingredients
- 1 can drained light flaked tuna
- 2 tablespoons reduced-fat mayonnaise
- 2 sliced green onions
- 1/2 teaspoon seasoning salt
- Leafy lettuce
- Thinly sliced red or orange bell pepper
- Thinly sliced cucumber
- Spring roll wrappers
- Sweet chili dipping sauce (optional)
Step 1: Prepare the Tuna Filling
In a mixing bowl, combine tuna, mayonnaise, green onions, and seasoned salt.
Mix well until all the ingredients are thoroughly combined and seasoned to your taste.
Step 2: Prepare the Spring Roll Wrappers
Take each spring roll wrapper and run it under warm water briefly to soften.
Work with one wrapper at a time to keep the others from drying out as you assemble your rolls.
Step 3: Assemble the Spring Rolls
To start assembling, lay a piece of leaf lettuce on the softened spring roll wrapper to create a bed for the filling.
Spoon a row of the tuna mixture on top of the lettuce, then add slices of cucumbers and peppers.
Feel free to substitute with your preferred veggies.
Step 4: Fold the Spring Rolls
Carefully fold the left and right sides of the wrapper over the filling.
Then, lift the bottom edge and roll it upwards, enclosing the filling securely.
To ensure the spring roll stays sealed, use a wet finger to moisten the edge of the wrapper where it meets.
Step 5: Serve with Dipping Sauce
Place the completed spring rolls on a serving platter.
Serve them with Blue Dragon Sweet Chili Dipping Sauce on the side for a tasty accompaniment.