1/3 Photos of 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.
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Units: US | Metric
- 1Pour 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.
- 2Toss tuna together with mustard, oil, lemon juice, green onion, cilantro, salt and pepper.
- 3Place 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.
- 4Fold in ends and continue to roll up. Repeat for each wrap.
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Nutritional Facts for Rice Paper Tuna Salad Roll
Serving Size: 1 (149 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 195.5
- Calories from Fat 101
- Total Fat 11.3 g
- Saturated Fat 2.0 g
- Cholesterol 32.3 mg
- Sodium 404.9 mg
- Total Carbohydrate 2.3 g
- Dietary Fiber 0.8 g
- Sugars 0.8 g
- Protein 20.5 g
The following items or measurements are not included:
rice paper sheets