Name: Tuna & avocado rice-paper rolls
Prep time: 25 min
Total time: 25 min
Yield: 1
Cuisine: asian
Ingredients: 16 round (22cm-diameter) rice-paper sheets; 50g alfalfa or onion sprouts; 1/2 bunch fresh mint, leaves picked; 1 large avocado, halved, stone removed, peeled, thinly sliced; 1 Lebanese cucumber, cut into matchsticks; 2 x 185g cans tuna slices (in sun-dried tomato and basil), drained; 3 green shallots, ends trimmed, cut into 5cm lengths, thinly sliced lengthways; 1 large carrot, peeled, coarsely grated; Vietnamese dipping sauce, to serve

Tuna & avocado rice-paper rolls

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Prep Time:
25 minutes

Cook Time:

Total Time:
25 minutes

Ingredients:

16 round (22cm-diameter) rice-paper sheets
50g alfalfa or onion sprouts
1/2 bunch fresh mint, leaves picked
1 large avocado, halved, stone removed, peeled, thinly sliced
1 Lebanese cucumber, cut into matchsticks
2 x 185g cans tuna slices (in sun-dried tomato and basil), drained
3 green shallots, ends trimmed, cut into 5cm lengths, thinly sliced lengthways
1 large carrot, peeled, coarsely grated
Vietnamese dipping sauce, to serve

Instructions:

Submerge 1 rice-paper sheet in warm water until soft and flexible, about 30 seconds (avoid over-soaking to prevent tearing). Pat dry on paper towel and place on a clean work surface.
Arrange a portion of alfalfa, mint, avocado, cucumber, tuna, shallot, and carrot in the middle of each rice paper sheet. Roll tightly to create a cigar shape, folding in the ends. Place on a plate and repeat with the rest of the ingredients to make a total of 16 rolls. Serve with the dipping sauce.

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