California Farm Tuna Lettuce Spring Roll

Ingredients

• 2 large 9” rice paper spring rolls
• 2 leaves tender young butter lettuce, trimmed to 8” round
• 1/2 pound Fresh tuna, sliced sushi thin to cover the lettuce
• 2 shallots sliced julienne top to bottom
• 1 carrot sliced in 6” long, thin slivers, called julienne
• 1 cucumber sliced julienne, 6” long
• 1 celery stalk sliced julienne, 6” long
• 1 poblano pepper sliced julienne, 6” long, optional
• 1 Tsp wasabi horseradish paste, or Tbs gado-gado peanut sauce
• 1 Tbs soy sauce

Steps

1. Trim butter lettuce 8”, lay lettuce down on 9” wet translucent rice paper spring roll wrapper, brush with Tsp wasabi or peanut sauce dissolved in Tbs soy sauce. Cover with julienne carrot and optional julienne poblano pepper.
2. Slice tuna thin, cover the carrot
3. Make fine thin even strips of shallot, fresh cucumber and celery stalk by hand or with hand mandolin slicer, it has a special knife, called julienne strips, 1/8th inch (3 mm) thick and wide.
4. Put shallot, celery and cucumber strips on top of tuna. Drizzle wasabi and soy mix over, left plate, or gado-gado, right plate. Each wrapper holds a handfull of tuna stuffing. Fold rice paper top and bottom so they glue shut when rolling the roll tight, cut in two equal pieces. Enjoy.