Cold Rolls with Sweet Chilli Tuna

Serves 4



2 x 95g cans Safcol Responsibly Fished Tuna Sweet Chilli 100 g packet vermicelli noodles 2 tablespoons lime juice 2 tablespoons fish sauce 1 teaspoon sugar 1 teaspoon sesame oil 1 chilli, seeded and diced 4 rice paper wrappers (available from Asian grocers) 1 leaf soft lettuce shredded into 4 pieces 2 tablespoons mixed fresh herbs (any or all of the following; basil leaves, mint, coriander, Vietnamese mint) 2 tablespoons carrot, capsicum, red onion (chopped thinly like matchsticks) Garnish crushed peanuts, crispy fried onion enoki mushrooms (optional)
Step 1 - Soak the vermicelli noodles in hot water for up to 10 minutes until rehydrated. Drain thoroughly. Step 2 - Mix the lime juice, fish sauce, sugar, sesame oil and chilli together. Toss 1 tablespoon of the mixture through the vermicelli. Step 3 - Fill a shallow dish wide enough to soak the rice paper wrappers in about 5 cm of warm water. Immerse a rice wrapper for about 10 seconds in the water until rehydrated. Remove from the water and spread the wrapper on a clean tea towel on a flat surface. Step 4 - Place 1 piece of soft lettuce and 1/2 tablespoon of the herbs onto the rice paper roll followed by a 1/2 tablespoon of vegetables, 1 tablespoon of vermicelli, 1 tablespoon of tuna and any of the optional garnishes Step 5 - Fold the bottom of the rice paper over centre and roll it up so that one end is exposed or alternately roll up like a spring roll.

Note: Cold rolls sometimes split due to tiny holes or cracks in the wrapper so either start again with a fresh skin or double wrap the roll.

Tips:Serve with sweet chilli sauce or nuoc cham sauce (nuoc cham sauce is a combination of the juice of 1/2 a lime, 1 tablespoon fish sauce, 1 tablespoon sugar, 1 clove crushed garlic and diced chilli)
« »