Winning concept, tuna in fried rice paper cups. A great favorite and a perfect snack for the mingle and for a glass of bubbly. I just adore the combination of crunchy fried rice paper and smooth tuna mix with the fresh toppings.
Fry the bacon slices crispy. Divide them into half to suit a rice paper cup/bite
Heat a skillet with 5 cm of oil over moderate heat. The oil is hot enough (180-200C°) when bubbles form around a wooden chopstick or the end of a wooden spoon inserted in the oil. Gently drop a rice paper slice, one at the time, into the oil and fry until crisp, 3-5 seconds Hold down initially if necessary. Remove with a tongs or strainer and drain on paper towels. Break each puffed up rice paper in approx. 4-5 pieces. Most important is that the pieces are big enough to hold the toppings.
Mix tuna, mayonnaise, pickle and onion in a bowl. Taste with salt and pepper.
Assembly the cups just before serving time to avoid that the moisture makes the rice paper soft and saggy. Garnish with a piece of bacon and drizzle over some fresh cilantro. Serve with napkins. Enjoy!Cuisine-ize me
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Notes
If you end up with a few un-puffy, kind of shiny patches on your rice paper crisps, it means they didn’t get enough direct contact with the hot oil and didn’t cook. Try carefully turning the crisp to refry that part. If it doesn’t work, cut your losses and throw it out. There's plenty of sheets. If the rice paper gets brown, they are over burned. Cut your losses and throw it out.If you want to assembly them ahead, put a dry salads leaf on the rice paper and then put the tuna mix on top.
Nutrition
Calories: 85kcal
Keyword bacon, cilantro, pickles, red onion, rice paper, sriracha, tuna