Tuna Shrimp Rice Wraps
Tuna Shrimp Rice Wraps
Try this quick and easy tuna shrimp rice wrap recipe by Michael Smith from Chef Michael's Kitchen.
  • Preparation Time 10 minutes
  • Yield 2 servings
  • 170 grams 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
  1. Toss the tuna and shrimp with the mayonnaise in a small bowl
  2. Soak the rice paper rounds one at a time in room temperature water until soft and pliable, about 1 minute
  3. Carefully lay out the wet round on a kitchen towel and blot it dry. 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
  5. Roll it over tightly once then tuck in the ends before continue to gently roll it up into as tight a cylinder as possible
  6. Lay the seam side down. Cut in half on the diagonal and serve

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