Tuna Rice Paper Rolls

Cook time 20 minutes
Servings 14-16


2 x 185g can of tuna in spring water
½ bunch Thai basil, leaves picked
½ bunch mint, leaves picked
½ bunch coriander, leaves picked
1 cup of bean sprouts
1 carrot, grated
50g rice vermicelli noodles, soaked in cold water (optional)

Dipping Sauce
½ cup peanuts, chopped
½ cup sweet chilli sauce
1 tsp. fish sauce


Tuna Rice Paper Rolls


For the dipping sauce mix all the ingredients together.

Fill a large tray with warm water. Place one sheet of rice paper at a time in the water to soak for 30 seconds. Place a damp tea towel.

On the bottom edge of the rice paper add a little of the tuna, herbs, bean sprouts, carrot and rice noodles. Fold and then wrap to form a cigar shape.  Repeat the process.