Tuna rice paper rolls | Women's Weekly Food

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