- Prep Time:30 mins
- Cook Time:N/A
Sweet Chilli Tuna Rice Paper Rolls
+1 Edgell Corn
You don’t have to travel to Vietnam to find a tasty recipe for rice paper rolls! Our version features delicious slices of tuna wrapped up with crunchy sticks of carrot and cucumber, and sweet bursts of corn kernels. Dip them in a bit of extra sweet chilli sauce and you’re set.
Original recipe by JOHN WEST | 27.1.16
+1 1 CAN (125g) EDGELL CORN KERNELS
- 100g rice vermicelli noodles
- 8 sheets rice paper
- ½ carrot, cut into julienne strips
- ¼ Lebanese cucumber, cut into julienne strips
- ½ cup chopped fresh coriander
- ½ cup chopped fresh mint
- ¼ red capsicum, thinly sliced
- 125g can John West Tuna Slices in Olive Oil, drained
- 50g snow pea sprouts
- 2 tablespoons sweet chilli sauce
Prepare rice vermicelli following packet directions.
Dip one sheet of rice paper into warm water to soften, remove and place a little of the prepared noodles along lower third of rice paper. Top with carrot, cucumber, coriander, mint, some John West Tuna Slices, and a few of the pea sprouts. Lightly drizzle with sweet chilli sauce.
EVENLY SPRINKLE WITH DRAINED EDGELL CORN KERNELS.
Fold in one side (leave side with sprout tops party exposed) and roll up to encase filling. Repeat to make 8 rolls.
Serve immediately with extra sweet chilli sauce for dipping if desired.
John West Salmon may be substituted for Tuna Slices.
Healthy Tip: Fruit is another delicious addition to rice paper rolls – try adding fresh avocado or mango.