Tuna Summer Rolls from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bart van

Ingredients

• 2 tablespoons sesame oil
• Juice of 1 lime
• ¼ cucumber
• Juice of ½ lemon
• ½ avocado
• ½ carrot
• ¾ cup (75 g) bean sprouts
• 1 scallion
• Two 6-ounce (160 g) tins of tuna in water, drained
• ½ cup (50 g) roasted cashews, coarsely chopped
• 5 cups (100 g) loosely packed spinach
• ½ bunch of cilantro, leaves only
• 6 rice paper wrappers
• 3 tablespoons peanut butter
• 4 tablespoons soy sauce