Get some colour on your plate with these easy rice paper rolls. Filled with tuna and veggies, this recipe makes for a fuss free midweek meal.
Makes66
Prep time20 mins20 minutes
Ingredients
2 x 185g cans Coles Tuna Chunks in Springwater
2 tbsp whole-egg mayonnaise
1 spring onion, thinly sliced
1 carrot, peeled, halved crossways
6 rice paper sheets
40g baby spinach leaves
1 lebanese cucumber, finely shredded
1 small beetroot, peeled, finely shredded
1 yellow nectarine, stoned, thinly sliced
Sweet chilli sauce, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the tuna, mayonnaise and spring onion in a medium bowl. Stir until well combined.
Step 2
Thinly slice 1 carrot half into thin discs. Use a 1cm star cutter to cut stars from carrot discs. Finely shred the remaining carrot.
Step 3
To assemble the rice paper rolls, dip 1 rice paper sheet in a bowl of warm water for 30 seconds to soften. Drain on paper towel. Transfer to a plate. Arrange a little of the carrot stars, spinach, shredded carrot, cucumber, beetroot, nectarine and tuna mixture along the centre. Fold in the ends and roll up tightly to enclose the filling. Transfer to a serving plate. Repeat with the remaining rice paper sheets, carrot stars, spinach, shredded carrot, cucumber, beetroot, nectarine and tuna mixture. Serve the rice paper rolls with sweet chilli sauce.
