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Tuna Shrimp Rice Wraps

Chef Michael's Kitchen • Food • Recipes

Yield: 2 Servings

Ingredients

  • 1-170 gram can of flaked tuna, drained
  • 8 cooked shrimp, roughly chopped
  • 2 tablespoons of mayonnaise
  • 2 large rice paper rounds
  • a handful of fresh basil leaves
  • a handful of fresh cilantro leaves

Method

  1. Toss the tuna and shrimp with the mayonnaise in a small bowl.Soak the rice paper rounds one at a time in room temperature water until soft and pliable, about 1 minute.
  2. Carefully lay out the wet round on a kitchen towel and blot it dry.
  3. Lay the basil leaves and cilantro over the surface of each rice paper round.
  4. Neatly position a compact log shape of the salad about 2 inches from the bottom and sides. Roll it over tightly once then tuck in the ends before continue to gently roll it up into as tight a cylinder as possible.
  5. Lay the seam side down.
  6. Cut in half on the diagonal and serve.