- Most Helpful
- Highest Rating
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!
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
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. :)
Deliciously different! My first thought was to leave out the pickle but that crunch in every bite was the best part! I chilled the tuna mixture a few hours and it was *perfect* ...I used lemon-infused olive oil and am going to start always making tuna this way...no more mayo and bread for me!
I was looking for a simple recipe using rice paper. This one was a good choice. I 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.
I really enjoyed the filling, the flavour of the cilantro and pickle really make this unique. I was however, a little creeped out by the texture of the rice paper. I think next time I would prefer a soft tortilla type of wrap over the rice paper.
Very interesting way to use some basic pantry ingredients. I did not chill mine and wonder if that might be a requirement. Mine were fine, just not something wonderful. But I suspect that chilling might be a crucial element. I also think I'd reduce the oil to 1/2 tbsp. next time. This was a great one to try. Thanks so much for posting it!