Tuna Rice Paper Rolls.

Drain vermicelli and with scissors cut into 10cm lengths and lay on a tray to cool.Combine noodles, coriander, mint, spring onion in a bowl.

Working one wrapper at a time, dip wrapper into a bowl of luke warm water to soften. Lay flat on a damp tea towel or bench. Working quickly, place ¼ cup filling along the centre of the wrapper, fold in ends and roll tightly to form a sealed cylinder.

Place on a tray and repeat. Top each roll with salmon roe and fried shallots and 1 mint leaf, serve with dipping sauce.Nahm Jim Method In a pestle and mortar start pounding the garlic, chillies and sugar until it’s a paste.

Stir in fish sauce, lime & herbs.

• 200gm Tuna Saku, Cut into
  4cm Long Pieces
• 80gm Rice Vermicelli, Softened in Just-boiled Water
• 1 Cup Coriander
• 1 Cup Vietnamese mint
  (reserve 10 leaves for garnish)
• 1 Cup Bean Sprouts
• 1 Spring Onion, thinly sliced
• 2 tbsp Salmon Roe
• 8 Rice Paper Wrappers
• 2 Tbls Fried shallots
• Nahm Jim Ingredients
• 6 Cloves Garlic
• 2 Small Dried Birds’ Eye Chilles
• 1 Long Red Chilli, Chopped
• 4 Tbsp Sugar
• 3 Tbsp Fish Sauce
• 2 Limes Juiced
• 1 Tbsp Finely Chopped Coriander Stalks and Leaves