Tuna Bags Made from Rice Paper
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 9) |
Ingredients
- 9 sheets rice paper
- 1 can tuna in its own juice, approx. 80 g or fresher
- 2 m. Egg (s), hard-boiled
- 1 egg white
- 1 handful leaf parsley
- Paprika powder, hot as rose
- Fenugreek
- pepper
- Herbs
Print Recipe
Pin Recipe Instructions
- Finely chop the hard-boiled eggs with the parsley and mix well with the remaining ingredients.
- Moisten each sheet of rice paper under running water and wait a while until it becomes elastic.
- Spread the mixture well on each sheet. Place two opposite ends towards the middle, then place the other two towards the middle.
- Fry briefly on both sides in a hot pan. Then bake in the oven preheated to 180 ° C top / bottom heat for approx. 15 minutes on the middle rack.
- This goes well with a fresh rocket and tomato salad, warm stir-fried vegetables such as beans and carrots or a delicious yoghurt dill dip.
- Can also be served cold, but tastes best warm in my opinion.
- Approx. 80 Kcal per serving.
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