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Tuna rice paper rolls

On hot summer days, this no-cook recipe is always a good option.

Tuna rice paper rolls

Craig Wall

On hot summer days, a no-cook dish is always a good option and these rice paper rolls fit the bill. This version is all about the freshest sashimi-grade tuna you can find, but it doesn’t have to be fancy – you can arrange neatly, or just stuff, roll and serve.

Ingredients

Dipping sauce

Method

1.Drain vermicelli well, cut into 10cm lengths with scissors and spread on a tray to cool.
2.For dipping sauce, combine vinegar and sugar in a saucepan over medium heat and stir until sugar dissolves. Cool, then add remaining ingredients.
3.Combine remaining ingredients (except wrappers) in a bowl. Working with one wrapper at a time, dip wrapper into a bowl of hot water to soften (20 seconds) and lay flat on a clean damp tea towel or a work surface. Working quickly, place ¼ cup filling along centre of wrapper, fold in ends and roll tightly to form a sealed cylinder. Place on a tray lined with baking paper and cover with a damp tea towel. Repeat with remaining ingredients. Serve with shallots, lime and dipping sauce.

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