Crispy Rice Paper Rolls With Spicy Tuna

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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, as they taste absolutely amazing (even though they are really simple).

You can fill them with all sorts of things, from shrimp and salmon to tofu. My favorite 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!

Crispy tuna rice paper rolls on a plate with dipping sauce.

Why you will love this recipe
Ingredients
Substitutions and variations
How to make crispy rice paper rolls with spicy tuna
Tips from Margie’s kitchen
Frequently asked questions
Other recipes you might enjoy
Crispy Rice Paper Rolls With Spicy Tuna Recipe

At first glance, these might look like they would be complicated to make, but I assure you, these Crispy Tuna 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 recipe

They are so quick and simple, taking less than 30 minutes!
Packed full of flavor 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.
A delicious snack or canapé for a gathering.
The perfect way to use up leftover rice.
While still feeling special, they are more affordable than eating out at a restaurant.

Serving the crispy rice paper rolls with the sauce.

Ingredients

For the tuna rolls:

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 firm, translucent discs 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 flavor.
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 flavor of sticky rice – it works brilliantly with the crispy outside. You can use store-bought pouches if you don’t have time to cook and cool your own.
Vegetable oil – You want a flavorless oil that can withstand high temperatures to help get the rice paper sheet nice and crispy (while not masking the flavor of the sesame seeds).
Avocado – Opt for a ripe avocado and chop it into small chunks. The slight nutty flavor and creamy texture complement the other flavors so well.
Cucumber – These add such a refreshing flavor and really lift these Crispy Rice Paper Rolls.
Pickled jalapeño – These aren’t traditional, but they add the most delicious spicy, salty, and sweet flavor, 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 flavor of sesame oil. You don’t need much, as a little goes a long way.
Light soy sauce – This is full of salty, umami flavor, which makes for the most delicious sauce. I use the light version here because it’s more flavorsome, while the dark version is a little thicker and sweeter.
Kewpie mayonnaise – An egg yolk-rich Japanese mayonnaise which is full of umami flavor. It adds a lovely creaminess to the marinade.
Rice wine vinegar – This has a more delicate, mild, and somewhat sweet flavor than regular vinegars, making it ideal for a dipping sauce to go with the Crispy Tuna Rice Paper Rolls.

To serve:

Spring onions and chives – Both add a subtle onion flavor 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 flavor, but you can skip that step since they are being pan-fried anyway.

Substitutions and variations

Sashimi-grade tuna – You could swap for sashimi-grade salmon or panko-crusted shrimp (you can make your own using my Crispy Panko Shrimp Tacos recipe). You can also make these more of an everyday recipe and use good-quality canned 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 – Swap it for tamari if you like. But bear in mind it tends to be thicker and have a stronger flavor.

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

Citrus juice – Add a squeeze of lemon or lime to the avocado for a little zestiness.

Chili flakes – For extra heat, add a pinch of chili 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 – Swap them for roughly chopped cilantro (coriander), if you prefer.

How to make crispy rice paper rolls with spicy tuna

Here’s a quick visual guide — the full recipe with exact measurements is below.

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. Layer a rectangle of seaweed and 1 tbsp rice. 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 scallions (spring onions).

Tips from Margie’s kitchen

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 flavor 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 towel on my countertop 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

What is sashimi-grade tuna?

Make sure you use sashimi-grade tuna (sometimes called ‘sushi-grade tuna’) for this recipe, as that is the only type that is safe to be eaten uncooked. If you head to your local fishmonger, they should be able to help – although you can buy it online from places like The Fish Society. It should look and smell fresh and be chilled in the fridge as soon as possible after purchasing. Don’t be frightened about eating raw fish, as long as it is correctly sourced, it has the most beautifully soft and buttery melt-in-the-mouth texture.

What is nori?

Nori is very dark green (almost black from a distance) sheets of edible seaweed that are popular in Japanese cuisine – if you have had sushi, you will have had it in sushi rolls or onigiri. You can use it for rolling, as I have in this recipe, or for crumbling over Asian dishes to add a salty, umami flavor. You can also get delicious little packets for snacking on. They are so good!

Where can I get rice paper?

You can get packets of rice paper from most supermarkets, but it is also easily available online. I always have a stash in my cupboard as they are perfect for these Crispy Rice Paper Rolls or making your own super light and fresh Vietnamese spring rolls.

Dipping crispy rice paper rolls in sauce with chopsticks.

Other recipes you might enjoy

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