Name: Tuna rice paper rolls
Cook time: 20 min
Total time: 20 min
Yield: 2
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

Tuna rice paper rolls

A huge hit at parties, fresh rice paper rolls also make an excellent lunch, or after-school snack.

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

1.Place vermicelli in a large heatproof bowl, cover with boiling water. Stand until just tender, drain. Using kitchen scissors, cut vermicelli coarsely.

2.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.

3.Combine soy sauce, vinegar, sugar, onion and chilli in a small bowl, stir until sugar dissolves. Accompany rolls with sauce.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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