Instructions

1. Place the vermicelli in a bowl and pour boiling water over until they are just covered. Cover in cling film and set aside for around 5 minutes, or until soft. Rinse with cold water and drain well.
2. In a large mixing bowl, put the tuna, lettuce, cucumber, carrot, spring onions, bean sprouts and fresh herbs, then add the drained noodles to the bowl. Combine all of the ingredients for the dressing in a small bowl or jug, give the dressing a quick whisk then taste and adjust lime juice and/or fish sauce to balance. Pour the dressing over the noodles and mix through well with clean hands, ensure all of the ingredients are well combined.
3. Lay a damp tea towel over a clean bench. Quarter fill a large bowl with cold water and place one rice paper sheet into the water and let it soak until just becoming soft and pliable. Remove the sheet from the water and place on the damp teatowel. Place around 2 tablespoons of the noodle mix on the sheet, in the centre of the bottom third. Allow a couple of inches of space around the noodles. Roll the bottom of the sheet up and over the to just cover the noddle mix and fold both sides in to form a square shape. Continue to roll away from you until it forms a fat cigar shape. Place another rice paper sheet into the cold water and repeat the process until all of the mix and rice paper sheets have been used. Refrigerate until ready to serve. Serve cold hoi sin sauce.

• Servings : 4
• Ready in : 35 Minutes
• Course : Entreè, Finger Food, Lunch, Lunchbox, Snack
• Recipe Type : Sandwiches & Wraps
• Ingredient : Tuna