Crispy Rice Paper Rolls With Spicy Tuna

Crispy rice paper rolls have been having a bit of a moment - and for good reason. They are the kind of thing that will make you feel very impressed with yourself that you made them as they taste absolutely amazing (even though they are really simple). You can fill them with all sorts of things, from prawns and salmon to tofu. My favourite is this spicy tuna to make these perfect bites of crispy sesame-coated rice paper rolls filled with buttery soft tuna, creamy avocado, refreshing cucumber and salty seaweed - all served with a delicious dipping sauce. Yum!

At first glance these might look like they would be complicated to make but I assure you, these Crispy Rice Paper Rolls are so simple. They can be a little fiddly at first, but once you get the hang of them, you will be whipping them up in no time at all. The contrast of the soft cool filling with the crispy outside is just so good. You don’t have to roll the outside in sesame seeds, they are still good without but I love the added layer of crunch the toasted sesame brings. These really are so good.

Why you will love this Crispy Rice Paper Rolls recipe:

• They are so quick and simple - they take less than 30 minutes!
• They are packed full of flavour and texture thanks to the incredible combination of salty soy sauce, spicy sriracha, nutty sesame seeds, buttery soft tuna and a crispy fried coating!
• They are so versatile. I serve it with sashimi tuna in this recipe, but you can switch it up by using sashimi salmon instead. 
• They are a delicious snack or canapé for a gathering.
• They are a great way to use up leftover rice.
• Whilst still feeling special, they are more affordable than eating out at a restaurant.

You will need the following ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Sashimi grade tuna - this has the most delicious buttery texture that should just melt in your mouth. It will be expensive, but it is worth it as a treat. 

Rice paper sheets - these are firm translucent discs that become malleable once lightly dampened. If you have any leftovers, you can use them to make summer rolls or deep-fry them to make spring rolls.

Nori - these thin sheets of seaweed are popular in so many Japanese dishes. I always have them in my cupboard as they are also delicious crumbled over all sorts of Asian dishes for adding extra salty, umami flavour.

Sugar - you can use any kind of sugar you like. You only need a pinch to balance out the salty soy and acidic vinegar in the dipping sauce.

Sticky rice - I love the texture and slightly sweeter flavour of sticky rice - it works brilliantly with the crispy outside. You can use shop-bought pouches if you don’t have time to cook and cool your own.

Vegetable oil - you want a flavourless oil which can withstand high temperatures to help get the rice paper sheet nice and crispy (whilst not masking the flavour of the sesame seeds).

Avocado - opt for a ripe avocado and chop into small chunks. The slight nutty flavour and creamy texture compliments the other flavours so well.

Cucumber - these add such a refreshing flavour and really lift these Crispy Rice Paper Rolls.

Jalapeño pickles - these aren’t traditional but they add the most delicious spicy, salty, and sweet flavour which is just too good to resist.

For the sauce:

Sriracha sauce - I often add sriracha to mayo for a bit of a spicy kick. You can adjust the heat to suit you.

Sesame oil - I love the nutty flavour of sesame oil. You don’t need much as a little goes a long way.

Light soy sauce - this is full of salty, umami flavour which makes for the most delicious sauce. I use the light version here which is more flavoursome, while the dark version is a little thicker and sweeter.

Kewpie mayonnaise - this is an egg-yolk rich Japanese mayonnaise which is full of umami flavour. It adds a lovely creaminess to the marinade.

Rice wine vinegar - this has a more delicate, mild, and somewhat sweet flavour than regular vinegars which makes it ideal for a dipping sauce to go with the Crispy Rice Paper Rolls.

To serve:

Spring onions and chives - these both add a subtle onion flavour and look super pretty as a garnish.

Black and white sesame seeds - I love sprinkling Asian-inspired dishes with sesame seeds. Normally I  toast them gently for extra flavour but you can skip that stem since they are being pan-fried anyway.

Substitutions and Variations:

Sashimi grade tuna - you could swap for sashimi grade salmon or panko-crusted prawns (you can make your own using my Crispy Panko Prawn Tacos recipe). You can also make these more of an everyday recipe and use good-quality tinned tuna. It still works really well and is much more affordable. I also love these with crispy tofu or a mixture of vegetables for a vegan-friendly option. Honestly, you can use pretty much anything - it is 99% likely to work!

Soy sauce - you could swap for tamari. But bear in mind it tends to be thicker and have a stronger flavour.

Kewpie mayonnaise - you could swap for a good-quality regular mayonnaise if that is what you already have.

Citrus juice - you could add a squeeze of lemon or lime to the avocado for a little zestiness.

Chilli flakes - for extra heat, add a pinch of chilli flakes to the dipping sauce.

Sesame seeds - I have used a mixture of black and white sesame seeds in these Crispy Rice Paper Rolls. You could just use white if that is all you can find. The black ones have a slightly stronger taste which is perfect if you like sesame!

Chives - you could swap for roughly chopped coriander, if you prefer.

Here's how to make simple Crispy Rice Paper Tuna Rolls:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: In a medium bowl, mix together the sriracha sauce, sesame oil, light soy sauce and Kewpie mayonnaise. Set aside.

TWO: Chop the tuna into small cubes, then run your knife through it a few more times to chop it even finer. Add to the sauce and mix well to completely coat.

THREE: Dip a rice paper sheet in water for a few seconds and place on the damp surface. Top with the cucumber and avocado, a generous spoon of the marinated tuna and a few jalapeño slices.

FOUR: Fold the rice paper around the filling to form a pocket, repeat until all filling is used, then coat each parcel with sesame seeds.

FIVE: Heat oil in a non-stick pan over medium-high heat and pan fry the rolls in batches until golden, ensuring the sesame seeds don’t burn

SIX: Serve the crispy rice paper rolls with the sauce, garnished with chives and spring onions. 

Cooking Tips:

• Sashimi grade tuna: make sure you are using sashimi-grade tuna which is suitable to serve raw - you can find it in lots of good local fishmongers or even online. Since we aren’t cooking it, don’t be tempted to swap it for regular tuna. Also, use a very sharp knife to cut it into very small chunks - make sure it is cold before doing so.
• Kewpie mayonnaise - I definitely recommend trying to find Kewpie mayonnaise, it has a richer, umami flavour and creamier texture as it is made with egg yolks (not whole eggs). 
• The knack for rolling the rice paper rolls-  you don’t need to soak the rice paper for very long - I like to do it for about 30 seconds. Then I find it easiest to place a damp tea towel on my work top to stop the rice paper from sticking. Don’t panic if it goes wrong the first time, just scoop the filling off and try again! You can also double wrap the rolls, so if it’s a bit messy, just place the roll in another sheet of soaked rice paper and wrap again.

Frequently Asked Questions

Other recipes you might enjoy:

I love making my Spicy Tuna with Crispy Rice. It works with similar flavours, but is served poke bowl-style for a delicious quick and easy lunch. For more fish recipes, my Salmon Crudo is so light and refreshing - and looks seriously impressive. Or try my sesame-crusted Thai Fish Cakes with a tasty Kewpie mayo and sriracha dip are a firm favourite in my house. My Creamy Tuna Pasta is also a great one with fish but served in a different cuisine.

Made this recipe and loved it?

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Crispy Rice Paper Rolls With Spicy Tuna

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These sesame-coated crispy rice paper rolls, filled with buttery soft tuna, creamy avocado, refreshing cucumber and salty seaweed, are the perfect homemade snack, light lunch or canapé…

• Author: Margie
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: Serves 2-3 1x
• Category: Lunch
• Method: Pan Fried
• Cuisine: Japanese

Ingredients

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For the sauce:

• 1 tbsp sriracha sauce
• 1 tsp sesame oil
• 1 tsp light soy sauce
• 4 tsp Kewpie mayonnaise

For the tuna:

• 250g sashimi grade tuna
• 10 rice paper sheets
• 1 sheet of nori seaweed, cut into rectangles
• Pinch of salt
• Cooked and cooled sticky rice or sushi rice
• Cucumber, diced
• Avocado, diced
• Jalapeño pickles, sliced
• 2 tbsp black and white sesame seeds

 

To cook:

• Vegetable oil

 

To serve:

• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• Pinch of sugar
• Freshly snipped chives
• Spring onions, finely sliced

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Instructions

1. In a medium bowl, mix together the sriracha sauce, sesame oil, light soy sauce and Kewpie mayonnaise. Set aside.
2. Chop the tuna into small cubes, then run your knife through it a few more times to chop it even finer. Add to the sauce and mix well to completely coat.
3. Fill a tray or shallow bowl wide enough to fit the rice paper sheet with water, then damp a chopping board (or a clean tea towel) to wrap the rice paper dumplings on.
4. Dip a rice paper sheet in water for a few seconds and place on the damp surface. Add a rectangle of seaweed, then lay on about a tablespoon of rice. Top with the cucumber and avocado, a generous spoon of the marinated tuna and a few jalapeño slices.
5. Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then repeat with the sides so you are left with a square/rectangle shaped pocket.
6. Repeat this process until all the filling has been used.
7. Sprinkle a plate with sesame seeds, then roll each parcel to coat.
8. Heat a little oil in a medium-sized non-stick frying pan set over a medium-high heat. Pan fry the rolls in batches for a few minutes on each side until lightly golden - watch closely to ensure the sesame seeds don’t burn or they will become bitter.
9. Mix together the soy sauce and rice wine vinegar in a small bowl and add a pinch of sugar, to taste.
10. Serve the crispy rice paper rolls with the dipping sauce, sprinkled with chives and spring onions. Enjoy!

Notes

Sashimi grade tuna: make sure you are using sashimi-grade tuna which is suitable to serve raw - you can find it in lots of good local fishmongers or even online. Since we aren’t cooking it, don’t be tempted to swap it for regular tuna.

Adaptable for vegans: I love swapping the tuna for crispy tofu to make this vegan-friendly Crispy Rice Paper Rolls.

Quick note: this recipe contains raw fish so should not be served to vulnerable groups (including the elderly, young children, those with a compromised immune system and/or pregnant women).