Tuna Summer Rolls

Yield: 8 rolls.

1 cup uncooked sushi rice or shortgrain rice, rinsed, sieved

2 Tbsp. minced fresh ginger

2 Tbsp. mirin

2 tsp. minced jalapeno peppers

2 tsp. minced shallots

1 tsp. sugar, divided

1 tsp. fish sauce

1 Tbsp. soy sauce

¼ tsp. salt

1 7.1-oz. pouch Chicken of the Sea^® Light Tuna or Premium Yellowfin Light Tuna

¾ cup shredded green cabbage

¼ cup shredded red cabbage

½ cup julienne carrots

¼ cup chopped green onions

8 8-inch round sheets rice paper

Vinegar Sauce:

¼ cup white vinegar

1 Tbsp. sugar

1 Tbsp. fish sauce

1 ½ tsp. minced white onion

1 tsp. minced jalapeno peppers

Cook rice according to package directions. Remove from heat and let stand 5 minutes. Stir in ginger, mirin, jalapeno peppers, shallots, half the sugar, the fish sauce and salt. Set aside rice mixture. In another bowl, combine soy sauce and remaining sugar. Fold Chicken of the Sea^® Tuna into soy sauce mixture; set aside. In another bowl, mix together the cabbages. Arrange 2 Tbsp. mixed cabbage to cover half the sheet of rice paper, leaving a ½" border. Spoon about ¼ cup rice mixture over cabbage mix; spread evenly. Arrange about ⅛ cup tuna mixture over rice. Sprinkle with carrots and green onions.

Fold side of rice paper over filling. Starting with filled side, roll up jellyroll-fashion. Cut each roll in half diagonally.

To serve: Arrange 2 roll halves on each plate; spoon about 2 tsp. vinegar sauce over each serving.

For vinegar sauce: In a bowl, combine all ingredients. Mix well.

Note: To soften rice paper add hot water to 1" depth in shallow dish. Place 1 sheet in dish. Let stand for 30 seconds or just until soft. Place sheet on flat surface.