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  • Serves:4
  • 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



  • 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.


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.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.