Serves 4
Prep Time: 10 mins
Cook Time: 6 hours on LOW or AUTO

Ingredients

• • 100g of bean sprouts
  • 1 carrot, grated
  • 2 tablespoons chopped coriander
  • 8 rice sheets for spring rolls
  • Oil
  • 1 can of 185g tuna
  • 3 teaspoons of Hot Chilli Sauce
  • 3 teaspoons of oyster sauce
  • AYAM ™ Light Soya Sauce

Preparation:

1. 1. Combine the tuna, oyster sauce, chilli sauce, bean sprouts, carrot and cilantro in a bowl using a fork.
   2. Wet a rice paper in lukewarm water and place it on a plate. Place a little tuna mixture in a corner of the rice paper. Roll from the bottom up, remembering to fold the right, left and bottom ends over the blend before rolling.
   3. Completely seal the spring rolls and place them on baking paper.
   4. Heat a wok over medium-high heat. Once hot, add oil and fry the spring rolls until they turn golden brown
   5. Once golden, place them on absorbent paper to absorb the excess oil.
   6. Serve with light soya sauce.