Crispy Rice Paper Rolls With Spicy Tuna
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…
Servings: 10 rolls
Ingredients
For the sauce:
- 1 tbsp sriracha sauce
- 1 tsp sesame oil
- 1 tsp light soy sauce
- 4 tsp Kewpie mayonnaise
For the tuna:
- 250 g 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
Instructions
- In a medium bowl, mix together the sriracha sauce, sesame oil, light soy sauce and Kewpie mayonnaise. Set aside.
- 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.
- 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.
- 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.
- 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.
- Repeat this process until all the filling has been used.
- Sprinkle a plate with sesame seeds, then roll each parcel to coat.
- 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.
- Mix together the soy sauce and rice wine vinegar in a small bowl and add a pinch of sugar, to taste.
- 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).