These rice paper rolls can be made a few hours ahead of time and stored covered in the refrigerator.

Ingredients

8	Rice paper wrapper (Main)
30 g	Rice vermicelli noodles, cooked and drained
½	Carrots, finely julienned
1	Spring onion, finely julienned
½	Lebanese cucumber, finely julienned
190 g	John West Tuna - Siracha, 2 x 95g cans, drained (Main)
2 Tbsp	Mint leaves
2 Tbsp	Coriander leaves
¼ cup	Sweet chilli sauce
1 tsp	Soy sauce
½ tsp	Sesame oil
1 optional	Lime, cut into wedges, for serving

Directions

1. Prepare each rice paper wrapper by dipping in warm water to soften.
2. Lay flat and place some noodles, carrot, spring onion, cucumber and ¼ can John West Tuna along the centre.
3. Fold ends of rice paper over and roll to secure, adding herbs towards the end of rolling. This will yield translucent herbs in the rolls. Repeat with remaining Wrappers and ingredients.
4. Combine sweet chilli sauce, soy sauce and sesame oil in a small bowl. Serve dipping sauce and lime wedges with rice paper rolls.