Tuna Shrimp Rice Wraps

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.