1 – 184 grams CENTURY TUNA CHUNKS IN OIL or IN WATER, drained
4 sheets round rice paper
1 to 2 cups water for dipping the rice paper
4 leaves green ice lettuce
½ cup shredded carrot
½ cup cucumber strips
1/2 cup cooked sotanghon (vermicelli noodles)
4 strips fried tofu
20 leaves wansoy or cilantro leaves
20 leaves thai or sweet Italian basil
2 tablespoons brown or coco sugar
2 tablespoons fish sauce
1/4 cup lime juice
1 clove garlic, minced
1 piece red chili or siling labuyo, chopped
· Divide Century Tuna Chunks into four portions then set aside.
· To assemble spring rolls, dip a sheet of rice paper in water and then lay it on a plate or a clean, flat surface. Place a lettuce leaf on it and then arrange one portion of tuna, shredded carrot, cucumber, sotanghon, tofu, wansoy and basil. Fold edges and then roll tightly to seal. Repeat with remaining ingredients to make 4 pieces. Slice before serving to show the filling.
· For the sauce, mix all ingredients in a small bowl. Serve with the prepared spring rolls.