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Spoon about 2 teaspoons of filling onto the upper half of each wrapper.
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Follow the rest of the steps using each half of the wrapper.
After each pleat, pinch it closed against the back half of the wrapper.
Dab a little water on one half of the wrapper's edge and securely fold in two to make a semi or half circle.
With a damp cloth, lightly moisten the edges of each wrapper and fold up and over the filling into a half-moon, gently pressing the edges to seal.
Working with one wrapper at a time (keep the other wrappers covered to stop them drying out), spoon a tablespoon of the filling into the centre of each wrapper.
Season the langoustine tails with salt and pepper, and place one in the center of each wrapper.
Arrange 3 shrimp or scallop pieces in middle of each wrapper, and place a lettuce leaf on top.
2. Divide the julienned fruits and vegetables and the kelp noodles evenly along the center of each wrapper, layering your ingredients as you go.
Indent the center of each wrapper.
Stick double-stick tape to the back of each wrapper.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com