Tuna rice paper rolls
Ingredients
- 50 gram rice vermicelli
- 6 x 22cm (9-inch) rice paper rounds
- 185 gram canned tuna in springwater, drained, flaked
- 1 carrot, cut into matchsticks
- 1/2 cup (40g) finely shredded wombok (napa cabbage)
- 1/4 cup fresh coriander leaves, loosely packed
- 1 tablespoon light soy sauce
- 1 tablespoon rice vinegar
- 1 1/2 teaspoon caster sugar
- 1 green onion, sliced thinly
- 1 fresh small red thai (serrano) chilli, chopped finely
Method
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Place vermicelli in a large heatproof bowl, cover with boiling water. Stand until just tender, drain. Using kitchen scissors, cut vermicelli coarsely.
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Dip one rice paper round into a bowl of warm water until soft. Lift sheet from water, place on a clean tea towel. Top with one-sixth of the vermicelli, tuna, carrot and wombok, top with coriander. Fold sheet over filling, then fold in both sides. Continue rolling to enclose filling. Repeat with remaining ingredients to make a total of six rolls.
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Combine soy sauce, vinegar, sugar, onion and chilli in a small bowl, stir until sugar dissolves. Accompany rolls with sauce.
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Recipe Info
Tip: -Remove the seeds and membranes from the chilli for a milder heat.
-You can use shredded barbecue chicken breast (without the skin) instead of the tuna.
-Add your favourite vegetables, such as bean sprouts, capsicum or cucumber.
-You can use shredded barbecue chicken breast (without the skin) instead of the tuna.
-Add your favourite vegetables, such as bean sprouts, capsicum or cucumber.