This is actually not rolls, fold perhaps ( my version).
I think i soaked too long, so its became difficult to work with, sticky and a bit wet, i tried to wipe the rice paper as they suggested, but i made a lot of mess on my kitchen bench, because so many paper towel in the end (still they not dry properly ^_^).
Another thing is the amount of time i had, its nearly my daughter's dinner time, so she complaining that must feed her first ( she can't really talk, but Mom always understand what their baby's need), but this appetizer is very yummy and less than 40 minutes to make, and no cooking require too!, really save me time.
As usual the Tester ( my hubby) said its really good, although I'm not confident that he will like it, because i doubt my self that i will like it or not, after he said its good, i gave it a try and... it is yummy baby! (honestly i usually hate avocado and fresh mint) , but with this kind of mixture, i can't resist to try another one, ha ha.. also the sweet chili sauce make it perfect.
I took the recipe from "The good taste collection" book, in Australian supermarkets is very easy to find alfafa sprouts looks like bean sprouts ( tauge/toge; INA), maybe its bean sprouts miniature, and milder taste.
Tuna & Avocado rice paper rolls
- 16 round (22cm-diameter) rice-paper sheets
- 50g alfalfa or onion sprouts
- 1/2 bunch fresh mint, leaves picked
- 1 large avocado, halved, stone removed, peeled, thinly sliced
- 1 Lebanese cucumber, cut into matchsticks
- 2 x 185g cans John West tuna slices in sun-dried tomato and basil, drained ( i used tuna in spring water)
- 3 green shallots, ends trimmed, cut into 5cm lengths, thinly sliced length ways ( i skip this)
- 1 large carrot, peeled, coarsely grated
- Poonsin Vietnamese dipping sauce / Sweet chili sauce, to serve
- Soak 1 rice-paper sheet in a dish of warm water for 30 seconds or until soft and pliable (don't soak the sheet for too long or it will tear). Drain on paper towel and transfer to a clean work surface.
- Place a little of the alfalfa, mint, avocado, cucumber, tuna, shallot and carrot along the centre of the sheet. Fold in ends and roll up tightly to enclose the filling and form a cigar shape. Place on a serving plate. Repeat with the remaining rice-paper sheets, alfalfa, mint, avocado, cucumber, tuna, shallot and carrot to make 16 rolls.
- Serve with the dipping sauce.