Hong Kong Sashimi Rice Paper Rolls

Ingredients:

6 rice paper wrappers

Filling: 1/2 pound sushi-grade tuna, sliced into thin strips

1 carrot, finely shredded

1 small cucumber, peeled, seeded and finely julienned

1 cup spring salad greens

Garnish:

Pickled ginger

Wasabi paste

Cooking Instructions:

Soak a rice paper wrapper in a large shallow dish of warm water. Remove wrapper from the water and lay it flat on a large glass dinner plate. Place a small amount of each of the filling ingredients horizontally across the lower edge of the wrapper. Carefully fold the lower edge of the wrapper upwards and tuck it around the filling. Snugly roll the filling toward the upper edge, being careful not to tear the delicate wrapper. Trim off the rounded edges of the wrapper and slice the roll into four bite-sized pieces. Repeat with the remaining five wrappers. Garnish with pickled ginger and a pinch of wasabi paste. Serve with dipping sauce.

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