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Tuna & avocado rice paper rolls

20 - 25 minutes
Serves 4
    2 x 95g can tuna in springwater, drained
  • 1 ripe avocado, diced
  • 1 tablespoon coriander, finely chopped
  • 1 tablespoon Vietnamese mint, finely chopped
  • 1/2 tablespoon sweet chilli sauce
  • 1 cup iceberg lettuce, shredded
  • 1 carrot, peeled, grated
  • 1 Lebanese cucumber, cut into ribbons
  • 8 sheets rice paper
In a bowl, combine tuna, avocado, coriander, Vietnamese mint and sweet
chilli sauce.

Fill a bowl with warm water. Place one sheet of rice paper into the bowl at
a time, soaking for 20-30 seconds. Carefully place sheets on a damp tea
towel.

Place iceberg lettuce, carrot, and cucumber in the centre of each piece of
rice paper. Top with some of the tuna mixture. Fold in ends, then roll up
tightly to form a sealed cylinder. Repeat with remaining mixture to make 8
rice paper rolls.

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