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Tuna and Kimchi Spring Rolls

Canned Tuna Recipes

Bumble Bee Recipes - Tuna and Kimchi Spring Rolls

Tuna and Kimchi Spring Rolls

Spicy crunchy kimchi, a Korean fermented cabbage dish, pairs perfectly with tuna as the filling for these light spring rolls.

Prep Time: 10 minutes
Servings: Serves 4.


1 can (5 oz) Tuna, drained and flaked

4 rice spring roll wrappers (purchased in dry section, translucent and round)

1/4 cup kimchi, (find in most International sections of your grocery store)

1 Persian cucumber (or 1/4 regular size cucumber), sliced into long ribbons

Dipping Sauce ingredients:

2 tablespoons soy sauce

1/4 teaspoon ground ginger

1/2 teaspoon garlic powder

Dash cayenne pepper (to taste)

2 tablespoons rice vinegar

1 tablespoon honey

1 tablespoon sesame oil


Dip a wrapper into a shallow dish of water (about 1/4 inch deep) until it becomes soft and pliable. Lay wrapper on a flat surface. Place 1/4 of the tuna, 1/4 of the kimchi, and 1/4 of the cucumber ribbons in a line in the center of the wrapper, fold one side parallel to the line over the filling, then tuck ends, and roll the covered filling until the rest of the wrapper is around it. Seal with a dab of water, if needed. Repeat with 3 remaining wrappers. Combine the Dipping Sauce ingredients together in a mixing bowl, whisk until smooth, and serve in a small bowl as a dipping sauce for Spring Rolls.

Nutrition Information

Nutritional Information: For one serving (200g), 1 spring roll and sauce: 121Calories (41 calories from Fat), Fat-5g (Saturated- 0.5g), Trans Fat- 0g, Cholesterol- 12mg, Sodium-635mg, Total Carbohydrate-12g, Fiber-0.5g, Sugars-5g, Protein-8g

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