Crispy Rice Paper Rolls With Spicy Tuna
These are bite-sized delicious - crispy rice paper rolls filled with spicy tuna. Rolling in sesame seeds before frying makes them even better.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 2-3 1x
Ingredients
Units
Scale
- 250g sashimi grade tuna
- 1 tbsp sriracha
- 1 tsp sesame oil
- 1 tsp light soy sauce
- 4 tsp kewpie mayo
- 10 rice paper sheets
- 1 sheet of seaweed cut into rectangles
- 2 tbsp black and white sesame seeds and a pinch of salt
- Sticky rice or sushi rice
- Avocado
- Cucumber
- Jalapeno pickles
- Seaweed
Instructions
- Chop your tuna into small cubes. After chopping into cubes, just run your knife through it a couple of times to chop it a little finer
- Mix all the sauce ingredients together and then add your chopped tuna
- Fill a tray or shallow bowl wide enough to fit the rice paper sheet. You then want a damp chopping board or you can use a damp clean tea towel to wrap the rice paper dumplings on.
- Dip a rice paper sheet in water for a few seconds and place on a damp surface. Add a rectangle of seaweed. Lay on about a tbsp of rice. Then top with the cucumber and avocado, a generous spoon of the tuna and a few jalapeño slices.
- 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 the same with the sides so you will be left with a square/rectangle shape pocket
- Repeat this process until all the filling has finished
- Roll each parcel in the seasoned sesame seeds.
- Pan fry the dumplings in a little oil over a medium-high heat for a few minutes on each side until lightly golden.
- Serve with a dipping sauce made with equal parts soy sauce and rice wine vinegar, a pinch of sugar and enjoy!
Find it online: https://desertislanddishes.co/crispy-rice-paper-rolls/