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.