Recipe by deepfreeze
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.
Top Review by Abby Girl
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!
- 4 rice paper sheets
- 1 (6 ounce) can tuna, drained
- 1 tablespoon grainy mustard (I use dijon)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 green onion, sliced
- 1⁄4 cup fresh cilantro, chopped
- 1 dill pickle, cut into quarters lengthwise
- salt and pepper, to taste
Directions See How It's Made
- 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.
- Toss tuna together with mustard, oil, lemon juice, green onion, cilantro, salt and pepper.
- 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.
- Fold in ends and continue to roll up. Repeat for each wrap.