Tuna Rice Paper Rolls with Kimchi
Ingredients
Rice Paper Rolls
- 1 Jar of Little Tuna Springwater (Chilli or Olive Oil would also work well).
- 150g of vermicelli rice noodles, prepared as per packet instructions
- 1 cup of shredded lettuce
- ½ a cup of finely sliced red cabbage
- 1 small cucumber, cut into thick strips
- 1/3 of a cup of store bought kimchi
- 10-12 rice paper wrappers
- Small bunch of fresh mint (or about 24 leaves)
Dipping Sauce
- ½ a cup of Japanese Mayonaisse
- 1 tsp of runny honey
- ½ a tsp of garlic powder
Method
1. To make the sauce, mix all ingredients with 2 tablespoons of water and set aside (uise more water if your chosen mayonnaise is thick).
2. To make the rice paper rolls, dip a wrapper in warm water for 3-5 seconds, making sure it’s coated, before transferring to a damp plate.
3. Layer 2 mint leaves ¾ of the way down the middle of the wrapper, length ways, only taking about 50% of the width (see video).
4. Top with a small amount of noodles, lettuce, cabbage and kimchi, before adding 1-2 cucumber batons around the same width and topping with some Little Tuna. Be careful not to overfill.
5. Roll the wrapper up by pulling the edge closest to you away from you and tucking slightly under your filling. Fold in the edges and roll until sealed.
6. Set aside on a damp plate under a wet tea towel to stop them drying out.,
7. Repeat with the remaining wrappers.
8. Enjoy immediately with the dipping sauce.
