Tuna Flavours in Rice Paper Rolls

PREP INSTRUCTIONS

For Roll #1 (with Sundried Tomato & Basil Tuna Flavour):

1. Dip a sheet of rice paper in warm water and place it on a wooden cutting board.
2. Top the sheet with ½ a can of the Sundried Tomato & Basil Flaked Tuna and add a quarter of the romaine lettuce, carrot, and mint leaves.
3. Fold the sides of the rice paper sheet towards the center and, starting with the end closest to you, roll the paper away from yourself, burrito style. The roll will seal itself.
4. Transfer the finished roll to a platter and repeat with the remaining 3 rice paper sheets.
5. Serve as detailed below ‘For All Rolls’.

For Roll #2 (with Spicy Peanut Satay Tuna Flavour):

1. Dip a sheet of rice paper in warm water and place it on a wooden cutting board.
2. Top the sheet with ½ a can of the Spicy Peanut Satay Flaked Tuna and add a quarter of the red cabbage, radish, and cucumber wedges.
3. Fold the sides of the rice paper sheet towards the center and, starting with the end closest to you, roll the paper away from yourself, burrito style. The roll will seal itself.
4. Transfer the finished roll to a platter and repeat with the remaining 3 rice paper sheets.
5. Serve as detailed below ‘For All Rolls’.

For Roll #3 (with Spicy Thai Chili Tuna Flavour):

1. Dip a sheet of rice paper in warm water and place it on a wooden cutting board.
2. Top the sheet with ½ a can of the Spicy Thai Chili Flaked Tuna and add a quarter of the avocado wedges, broccoli slaw, and cilantro.
3. Fold the sides of the rice paper sheet towards the center and, starting with the end closest to you, roll the paper away from yourself, burrito style. The roll will seal itself.
4. Transfer the finished roll to a platter and repeat with the remaining 3 rice paper sheets.
5. Serve as detailed below ‘For All Rolls’.

For All Rolls:

1. When serving friends as finger-food, slice each roll into half, using a sharp knife, wiping the blade with a damp tea towel in between cuts.
2. Serve immediately with lime wedges (optional) and your favourite condiment on the side for dipping; we opted for hoisin sauce.