•  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.