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Vietnamese Rice Paper Tuna Wraps

yield 8 rolls

 

Ingredients:

  • 8 rice paper wrappers

  • 30g rice vermicelli noodles, cooked and drained

  • ½ carrot, finely julienned

  • 1 spring onion, finely julienned

  • ½ cucumber, finely julienned

  • 2 x 142 g cans tunaVietnamese Spring Rolls with Slow Cooker Pork • Steamy Kitchen ...

  • 2 tablespoons fresh mint leaves

  • 2 tablespoons fresh coriander leaves

  • ¼ cup sweet chili sauce

  • 1 teaspoon soy sauce

  • ½ teaspoon sesame oil

  • Lime wedges, for serving

 

Instructions:

Step 1

  • Prepare each rice paper wrapper by dipping in warm water to soften. Lay flat and place some noodles, carrot, spring onion, cucumber and ¼ can along the centre. Fold ends of rice paper over and roll to secure, adding herbs towards the end of rolling. This will yield translucent herbs in the rolls. Repeat with remaining wrappers and ingredients.

 

Step 2

  • Combine sweet chilli sauce, soy sauce and sesame oil in a small bowl. Serve dipping sauce and lime wedges with rice paper rolls.

 

  • Tip:The rice paper rolls can be made a few hours ahead of time and stored covered in the refrigerator.





BNH logo-Medium.tif adapted from simplygreatmeals.com.au
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