Tuna Fresh Spring rolls
Ingredients:
- 2 cups of AYAM ™ rice vermicelli
- 1 can of plain tuna
- 2 spring onions
- 1 cucumber, cut into wedges and thinly sliced
- 1 carrot, peeled and grated
- 2 sprigs of cilantro, roughly chopped
- 6 lettuce leaves
- 12 sheets of rice paper
- 120ml of water
- 120 ml of Hoisin sauce
- 3 tablespoons of sugar
- 100g chopped peanuts
- 2 tablespoons of chopped garlic
- AYAM ™ spring roll sauce
Preparation:
- Soak the rice vermicelli in cold water for 20 minutes and at the same time put a pot of water to boil. Once the water is boiling, soak the vermicelli in boiling water, then immediately rinse under cold water. It helps keep the noodles al dente
- Prepare a bowl of water with ice cubes. Blanch the scallions quickly in the same boiling water, then soak them in ice water and rinse. Then chop them.
- Mix the scallions with the tuna.
- Take 2 sheets of rice paper at a time, dip them in a bowl of water and then lay them flat on a large plate.
- Place a piece of lettuce on the side of the rice paper.
- Arrange a piece of tuna on the lettuce, then a small bunch of noodles, cucumbers and carrot shreds on top.
- Fold the rice paper by folding the left and right sides and roll over the filling.
- To make the peanut sauce, just mix 1/2 cup of water, AYAM ™ hoisin sauce, sugar, chopped peanuts, garlic until combined. To make it easier and faster, take the AYAM ™ spring roll sauce