Ingredients
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4
-
1
-
1
-
1
-
1
-
1
-
1/4
-
1
-
-
-
-
-
-
-
Directions
Rice Paper Tuna Salad Roll, This recipe comes from Chef Michael Smith at the Food Network My fiance and I make this quite often as it makes a quick, light lunch Would also work great as an appetizer This recipe is quite versatile so feel free to substitute ingredients as you like , I was looking for a simple recipe using rice paper This one was a good choice used kosher dills for the pickle and cilantro in a tube since I didn’t have fresh Still turned out pretty tasty I didn’t get to chill them as my fridge is waiting on the repair guy Think it would help if the flavors had had more time to meld , We really enjoyed these rolls they were a snap to make up and travell very well in lunches Bonus! They were a little drippy so the second time I made them, I drained the pickle and chopped it into the mixture DH said that it worked out much better Will make these often! Thanks for the posting!
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Steps
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1
Done
|
Pour Some Water Into a Shallow Dish. Add Rice Paper Sheets and Soak For About 2 Minutes, Until They Become Translucent and Soften. Lay on a Kitchen Towel and Blot to Dry. |
|
2
Done
|
Toss Tuna Together With Mustard, Oil, Lemon Juice, Green Onion, Cilantro, Salt and Pepper. |
|
3
Done
|
Place a Rice Paper Wrap on the Counter and Lay a Piece of Dill Pickle Along the Edge Closest to You. Add One Quarter of the Tuna Salad on Top of the Pickle and Give 1 Complete Roll. |
|
4
Done
|
Fold in Ends and Continue to Roll Up. Repeat For Each Wrap. |
