recipes

fresh tuna, mint and cucumber rice paper rolls

• 100g bean thread (vermicelli) noodles
• 16 rice paper rounds
• 200g sashimi-grade tuna, thinly sliced
• 2 Lebanese cucumber
• 1 cup Vietnamese mint leaves
• 2 long red chillies
• 16 garlic chives
• ½ cup (125ml) black (Chinese) vinegar*
• 2 small red chillies , chopped

Place the noodles in a bowl, cover with boiling water and allow to stand for 3–4 minutes or until soft. Drain and allow to cool.
    Soften a rice paper round in warm water for 30 seconds. Place on a dry clean cloth. Top with tuna, cucumber, mint, long chilli and noodles. Fold over each end and roll to enclose the filling. Tie each with a garlic chive. Repeat with remaining ingredients. Keep covered with a damp, clean cloth until ready to serve. Place the vinegar and small chilli in a bowl and stir to combine. Serve the rolls with the vinegar mixture. Serves 8.
* Black vinegar has a smoky, malty flavour, making it an ideal dipping sauce. It’s available from most Asian supermarkets.