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.
- 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
- 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
- 1Drain vermicelli well, cut into 10cm lengths with scissors and spread on a tray to cool.
- 2For dipping sauce, combine vinegar and sugar in a saucepan over medium heat and stir until sugar dissolves. Cool, then add remaining ingredients.
- 3Combine 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.