Best 2 Tuna Rice Paper Wraps Recipes

In the realm of quick and healthy meals, tuna rice paper wraps stand out as a culinary gem. These wraps, made with soft rice paper sheets and filled with an array of fresh ingredients, offer a delightful balance of flavors and textures that tantalize the taste buds. Whether you're a seasoned chef or a novice in the kitchen, this culinary adventure is well worth embarking on. With an array of variations and fillings to choose from, you'll discover how easy and versatile these wraps can be. Let's dive into the wonderful world of tuna rice paper wraps and uncover the secrets to crafting this delicious and nutritious dish.

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TUNA RICE-PAPER WRAPS

Tuna Rice-Paper Wraps image

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

Ingredients

1 can (12 oz) water-packed light tuna, drained
2 tablespoons reduced-fat mayonnaise
1 tablespoon chopped green onion
1 tablespoon chopped celery
1 tablespoon finely shredded carrot
1 tablespoon chopped fresh cilantro or Thai basil
1/2 teaspoon toasted sesame oil
1/8 teaspoon salt
1/8 teaspoon pepper
Hot-pepper sauce, if desired
4 six-inch rice-paper wrappers
Cilantro or Thai basil leaves, if desired

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

RICE PAPER TUNA SALAD ROLL

Rice Paper Tuna Salad Roll image

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

Ingredients

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

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

Tuna & Spring Onion, Carrot & Leek, and Tuna & Chive Summer Rolls

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Difficulty: Easy

Servings: 4

Vegetables & Ingredients

1 cup all-purpose or gluten-free dumpling/rice paper wraps (choose gluten-free if required)
4 tablespoons water
4 teaspoons rice vinegar
⅓ cup thin carrot & daikon pickles (cut into thin pieces) (Note 1)
⅔ cup shredded savoy cabbage
⅓ cup alfalfa sprouts
1 cup cellophane rice noodles, soaked until al-dente
4 tablespoons crushed peanuts
4 tablespoons coriander leaves
4 tablespoons crispy eschallots
1 tablespoon finely sliced red chiles (Note 2)

Tuna and 3 Stuffing Recipes

Tuna & Spring Onion

1 can (184g, drained) tuna
4 tablespoons finely shredded spring onions

Carrot & Leek

1 can (184g, drained) tuna
2 tablespoons finely shredded carrot
2 tablespoons finely shredded leek

Tuna & Chive

1 can (184g, drained) tuna
4 tablespoons finely shredded chives

Sauce

4 tablespoons water
3 tablespoons rice vinegar
1 tablespoon sugar
1 ½ tablespoon fish or light flavored, Tamari or shoyu/soy sauces

Instructions

1. To make the dipping/salad/summer roll sauces: Whisk ingredients together until sugar is dissolved. Set in the fridge to chill.
2. To prepare the tuna and each stuffing mixture: Drain the tuna and pick out any small fish bone (although mostly boneless). Whisk together the tuna and each stuffing mixture (either tuna & spring onions; tuna & carrot & leek; or tuna & chives) in a bowl.
3. Lightly whisk together water and rice vinegar in a bowl. Then place a clean, slightly thickish tea towel on your board with a long side in front of you. Dampen the tea towel with some of the rice vinegar mixture with a pastry/bristle/silicone kitchen/bakers’/culinary/cooking/painting/art (any clean) smallish, wide, dryish soft paint-like pastry pastry/bristle/silicone kitchen/bakers’/culinary/cooking/painting/art (any clean) smallish, wide, dryish soft paint-like pastry paint-like pastry/bristle/silicone kitchen/bakers’/culinary/cooking/painting/art (any clean) smallish, wide, dryish soft paint-like pastry pastry/bristle/silicone kitchen/bakers’/culinary/cooking/painting/art (any clean) smallish, wide, dryish soft
4. Dampen and lay a rice paper wrapper on the towel, positioned so that the corner is just slightly raised above and near to you. Then layer the stuffing mixture and shreds in a straight line horizontally, but not so close to the raised corner edge. (Note 3)
5. Fold the raised corner of the wrapper over the stuffing ingredients. Then, starting from that folded corner, fold the top and bottom sides over the stuffing ingredients.
6. Now roll from that corner, and continue to roll tightly (but not too tightly). Keep the roll as oblong as possible, without one end being significantly thicker than the other.
7. Once all of the summer/salad/spring/rice paper wraps have been stuffed, steamed or air-fry then serve immediately with the dipping sauces, herbs, and extra sliced fresh or refrigerator pickles, if desired.

Conclusion

These crispy air-fryer spring roll summer wraps are made with quality gluten-free/all-purpose rice papers stuffed with a choice of 3 simple fillings. The first is made with a base of tuna, chives, and rice vinegar. This stuffing mixture is then placed on top of rice papers, which are then folded into spring roll wraps. The second choice is similar, except it uses a mixture of carrot, leek, and tuna, while the third is stuffed with a mixture of tuna and spring onions. All 3 are are delicious and make a great meal served as a main course with your favorite sides, as an appetizer/starter, as a summer/spring/salad roll, or as part of a picnic. They're also great for buffets or parties, as they can easily be made ahead of time and re-heated just before serving.