Name: Tuna rice paper rolls
Ingredients: 100 gm rice vermicelli, softened in just-boiled water for 5 minutes; 2 cups (loosely packed) mixed Asian herbs, such as coriander, shiso and Vietnamese mint; 1 spring onion, thinly sliced; 200 gm sashimi-grade tuna, cut into 3cm pieces; 2 tbsp trout or salmon roe; 10 rice paper wrappers; Fried shallots, to serve; Lime wedges, to serve; Dipping sauce; 100 ml white vinegar; 100 gm caster sugar; 50 ml lemon juice; 50 ml fish sauce; 2 small red chillies, finely chopped; 1 garlic clove, crushed

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

100 gm rice vermicelli, softened in just-boiled water for 5 minutes

2 cups (loosely packed) mixed Asian herbs, such as coriander, shiso and Vietnamese mint

1 spring onion, thinly sliced

200 gm sashimi-grade tuna, cut into 3cm pieces

2 tbsp trout or salmon roe

10 rice paper wrappers

Fried shallots, to serve

Lime wedges, to serve

Dipping sauce

100 ml white vinegar

100 gm caster sugar

50 ml lemon juice

50 ml fish sauce

2 small red chillies, finely chopped

1 garlic clove, crushed

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.

Styling by Lisa Featherby

Styling by Jerrie-Joy Redman-Lloyd