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.
Provided by Deepfreeze-27
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 195.5, Fat 11.3, SaturatedFat 2, Cholesterol 32.3, Sodium 405, Carbohydrate 2.4, Fiber 0.9, Sugar 0.9, Protein 20.6
THAI TUNA WRAPS
I absolutely LOVE the Thai Tuna Wraps from Starbuck's, but it just kills me to pay $6.99 for a little wrap. Here is a version I made. *Cooking time is chilling time.
Provided by Dannygirl
Categories Lunch/Snacks
Time 3h5m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients (except wraps) in a bowl.
- Once thoroughly combined, spoon 1/4 of mixture on each tortilla wrap.
- Wrap like a burrito.
- Chill in refrigerator for 2-3 hours and enjoy!
Nutrition Facts : Calories 511.8, Fat 11.1, SaturatedFat 2.4, Cholesterol 34.5, Sodium 587.3, Carbohydrate 72.6, Fiber 4.5, Sugar 5.6, Protein 28.1
TUNA RICE-PAPER WRAPS
An Asian-flavored tuna mix tucked into rice paper wrappers takes roll-ups to a whole new level of fun! From Prevention® Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 4
Number Of Ingredients 12
Steps:
- In medium bowl, combine tuna, mayonnaise, scallion, celery, carrot, cilantro or basil, oil, salt, pepper, and a few drops of hot-pepper sauce. Stir to mix well.
- Prepare rice-paper wrappers according to package directions. Lay papers on a moistened tray or work surface. Spoon one-fourth of tuna mixture on one side of each wrapper. Roll into packets, folding sides in first and rolling from bottom into a tube. Garnish with cilantro or basil leaves and serve immediately.
Nutrition Facts : Calories 150, Carbohydrate 10 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 0 g, TransFat 0 g
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- Lay the papers on a moistened tray or work surface.Spoon one-fourth of the tuna mixture and spoon on one side of each wrapper.
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- Combine remaining ingredients (except wrappers) in a bowl. Working with one wrapper at a time, dip wrapper into a bowl of hot water to soften (20 seconds) and lay flat on a clean damp tea towel or a work surface. Working quickly, place ¼ cup filling along centre of wrapper, fold in ends and roll tightly to form a sealed cylinder. Place on a tray lined with baking paper and cover with a damp tea towel. Repeat with remaining ingredients. Serve with shallots, lime and dipping sauce.
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- Placing your hands underneath for support, gently submerge a spring roll wrapper into a bowl of warm water, or through water from a faucet. Gently shake to remove excess water and lay the wrapper onto the work space.
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- Place the rice paper wrappers in a pan of warm water one at a time. Be careful not to tear the wrappers. I find it works best to have one in the water while I am preparing the vegetables and tuna on another. If the water gets too cold, change it to add more warm water. The rice paper wrappers soften best in warm water.
- Lay the wet rice paper wrapper on a cutting board. Add the tuna chunks, spinach, pieces of basil and the cut vegetables.
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