PerfectlyWild.

Tuna Rice Paper Rolls.

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Method

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.

Ingredients

  • 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

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