Total Time
Prep 15 mins
Cook 0 mins

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.

Ingredients Nutrition


  1. 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. Toss tuna together with mustard, oil, lemon juice, green onion, cilantro, salt and pepper.
  3. 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. Fold in ends and continue to roll up. Repeat for each wrap.
Most Helpful

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!

Abby Girl September 27, 2011

Very good! changed mine a bit to use what i had in the fridge, i added a bit of soy sauce with the olive oil, mustard and lemon juice...then slices of cucumbers instead of pickles, and mint instead of cilantro, and it was great! I made a dipping sauce of soy sauce, honey, and mustard...can't wait to try it your way when i have all the ingredients! Thanks

SummerCsea April 12, 2010

Holey smokes!! These seemed so simple. I thought, "eh, they'll be good..." They are FANTASTIC!! I agree, don't skip the pickles - I ended up using cornichons, but that worked just fine. Delicious and easy! Thank you for the wonderful recipe. These will be appearing in my lunches often. :)

dicentra November 11, 2008