Ingredients

2 Tbsp	Fresh coriander, Finely chopped
1 tsp	Red chilli, Finely chopped
2 tsp	Grated lime zest
100 g	Vermicelli noodles, Prepared following packet directions
185 g	John West Chunk Style Tuna in Spring Water, drained and flaked
8	Spring roll pastry wraps, large
8	Coriander sprigs
2 tsp	Cornflour, blended with 3-4 teaspoons water
¼ cup	Oil, for deep frying

Dipping Sauce

¼ cup	Soy sauce
1 Tbsp	Honey
1 Tbsp	Lime juice

Directions

Combine Coriander, Chilli, Lime Zest, Vermicelli Noodles and John West Tuna in a bowl.

Place approximately 2 tablespoons of Noodle mixture, on the centre of the top edge of a Spring Roll Sheet. Fold the two outer edges over filling. Add a sprig of Coriander and roll up, sealing the edges by brushing lightly with a little of the Cornflour mixture.

Deep fry Rolls in preheated oil in batches until golden brown. Drain on paper towel. Meanwhile, combine dipping sauce ingredients in a serving bowl. Serve Rolls with dipping sauce.

TIP: For a spicy dipping sauce, finely chop a Red or Green Chilli and add it with the dipping sauce ingredients.