Tuna Poke Summer Rolls with Sweet Chili Dipping Sauce

Directions

1. Prepare your work station by clearing a cutting board and having all roll ingredients nearby. Pour about 1 cup of water into the base of a shallow curved plate and set aside.
2. Dip one rice paper into the water ensuring both sides get completely wet and let it rest for 3-5 seconds. Move the rice paper over to the cutting board and top with 2 spoonfuls of the tuna poke, 3-4 strips of the cucumber and carrots, a pinch of the sprouts and rice noodles. Arrange the items elongated across the rice paper in the center leaving a 2-inch border on the sides.
3. Begin rolling the rice paper by gently picking up the side closest to you and folding it over the ingredients away from you. Fold in the right and left sides of the rice paper, then roll it away from you until it seals shut. Continue making the summer rolls; recipe yields 12 with minimal leftover ingredients.
4. Place the rolls on a serving platter, dust with sesame seeds, and refrigerate until ready to serve.
5. To make the dipping sauce, whisk all ingredients in a small serving bowl. Serve alongside the summer rolls.