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Tuna rice paper rolls with dipping sauce

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On hot summer days, a no-cook dish is always a good option and these rice paper rolls fit the bill. This version is all about the freshest sashimi-grade tuna you can find, but it doesn’t have to be fancy – you can arrange neatly, or just stuff, roll and serve.

100 gm rice vermicelli, softened in just-boiled water for 5 minutes
2 cups (loosely packed) mixed Asian herbs, such as coriander, shiso and Vietnamese mint
1 spring onion, thinly sliced
200 gm sashimi-grade tuna, cut into 3cm pieces
2 tbsp trout or salmon roe
10 rice paper wrappers Fried shallots, to serve Lime wedges, to serve

DIPPING SAUCE

100 ml white vinegar
100 gm caster sugar
50 ml lemon juice
50 ml fish sauce
2 small red chillies, finely chopped
1 garlic clove, crushed

1 Drain vermicelli well, cut into 10cm lengths with scissors and spread on a tray to cool.

For dipping sauce, combine vinegar and sugar in a saucepan over medium heat and stir until sugar dissolves. Cool,

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