Tuna Rice Paper Rolls.
Method Drain vermicelli and with scissors cut into 10cm lengths and lay on a tray to cool.Combine noodles, coriander, mint, spring onion in a bowl.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kinseafood.com.au.
Ingredients
- 200gm Tuna Saku, Cut into 4cm Long Pieces
- 80gm Rice Vermicelli, Softened in Just-boiled Water
- 1 Cup Coriander
- 1 Cup Vietnamese mint (reserve 10 leaves for garnish)
- 1 Cup Bean Sprouts
- 1 Spring Onion, thinly sliced
- 2 tbsp Salmon Roe
- 8 Rice Paper Wrappers
- 2 Tbls Fried shallots
- 6 Cloves Garlic
- 2 Small Dried Birds' Eye Chilles
- 1 Long Red Chilli, Chopped
- 4 Tbsp Sugar
- 3 Tbsp Fish Sauce
- 2 Limes Juiced
- 1 Tbsp Finely Chopped Coriander Stalks and Leaves
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