Chilli and garlic spring rolls
Healthy and super tasty, these spring rolls will be your new lunch favourite.
For the spring rolls
2 cans John West Infusions Tuna Chilli & Garlic
1 carrot, cut into sticks
1 tomato, cut into sticks
1 red onion, sliced
1 avocado, sliced
¼ cucumber, cut into sticks
4 lettuce leaves, shredded
8 rice paper sheets
A few mint leaves
For the dipping sauce
60ml white vinegar
30ml fish sauce
2 tbsp sugar
2 tbsp lime juice
1 clove garlic, minced
¼ tsp red pepper flakes
Whisk vinegar, fish sauce, sugar, lime juice, garlic and red pepper flakes together in a small bowl. Set the dipping sauce aside.
Dip the rice paper into a bowl of warm water for several seconds just until the sheet is softened. Place the paper on a clean surface. Place lettuce, tuna, avocado, carrot, cucumber and tomato in the middle of the paper, keeping the mixture about 10cm wide. Place 3 mint leaves close to the far edge of the paper. Fold the sides and roll the mixture into the paper, making sure to keep it as tight as possible. Serve with dipping sauce.
