for 12 pieces

To make the rolls

12	rice paper (approx. 22 cm in diameter)
24	coriander leaves
6	strawberries, sliced
1 tin	pink tuna in oil (approx. 370 g), drained, broken into chunks
½	cucumber, cut into sticks
2	baby lettuce, halved lengthwise

Dip

3 tbsp	oyster sauce
2 tbsp	soy sauce
2 tbsp	water
1	lime, rinsed with hot water, dabbed dry; use grated zest and half of the juice
1	red chilli, deseeded, cut into thin rings
3 tbsp	salted peanuts, finely chopped

How it's done

To make the rolls

Place a sheet of rice paper in warm water for approx. 30 secs. then lay on a damp cloth. Place 2 coriander leaves, strawberry slices, tuna, cucumber and lettuce in the middle of the sheet. Fold the edges inwards, then roll up from the bottom, place on a plate, and cover with a damp cloth. Repeat the process with the remaining rice sheets and ingredients.

Dip

Combine the oyster sauce with all the other ingredients up to and including the peanuts.

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