Rice Paper Fish Rolls

On the table in: 15 mins
Serves: 2
Origin: Vietnamese

Ingredients:

  • 1 medium carrot, grated
  • 1 medium zucchini, grated
  • 1 medium beetroot, grated
  • 200 grams tinned tuna in spring water, drained
  • 2 Tbsp 97% fat-free mayonnaise
  • 16 rice paper rolls
  • 2 Tbsp fresh parsley, finely chopped
  • 2 celery sticks, finely chopped
  • 1 medium red onion, peeled and finely chopped
  • ½ avocado, mashed

Nutritional Information

Per serving: 327 calories; 41.5g carbohydrates; 24.1g protein; 8g fat; 9.1g fibre
*nutritional data is indicative and may vary depending on the brand of ingredients used.

Instructions:

  1. Place the grated carrot, zucchini and beetroot into separate small serving dishes and set out on the table to serve.
  2. Combine the tuna, mayonnaise, parsley, celery and red onion in a small serving dish and set on the table to serve.
  3. Using a pastry brush and hot water, brush both sides of each rice paper and allow them to sit for around 2 minutes to soften. Then stack the papers on top of each other onto a
    serving plate with a sprinkle of water in-between to prevent drying.
  4. To prepare the rice paper rolls, simply place a softened rice paper onto your serving plate; on one-third of the paper, place a dessertspoon of the fish mixture, 1 teaspoon each of the grated vegetables and some avocado. Then fold the sides towards each other and firmly roll up the paper to form a roll.

Chef’s suggestions:

  • For dairy-free, ensure the brand of mayonnaise you are using is dairy-free.