Crispy rice paper rolls have been enjoying a moment — and for good reason. They look impressive but are surprisingly simple to make, and they taste fantastic. These sesame-coated rolls are filled with buttery sashimi tuna, creamy avocado, crisp cucumber and salty nori, then pan-fried until golden and served with a tangy dipping sauce. They make a great snack, light lunch or canapé.
At first they can feel a little fiddly, but once you get the hang of wetting and folding the rice paper, the process is quick. The contrast between the soft, cool filling and the crisp exterior is addictive. Coating the outside with toasted sesame seeds adds extra crunch and nutty flavour, but the rolls are delicious without them too.
Table of Contents
- Why you will love this Crispy Rice Paper Rolls recipe
- You will need the following ingredients
- For the sauce
- To serve
- Substitutions and variations
- How to make Crispy Rice Paper Tuna Rolls
- Cooking tips
- Frequently asked questions
- Other recipes you might enjoy
Why you will love this Crispy Rice Paper Rolls recipe
- Quick and simple — ready in under 30 minutes.
- Packed with contrasting flavours and textures: salty soy, spicy sriracha, nutty sesame, soft tuna and a crispy coating.
- Versatile — use sashimi salmon, prawns, tofu or even good-quality tinned tuna as alternatives.
- Perfect as a snack, canapé or light meal.
- A delicious way to use leftover rice.
- More affordable than dining out while still feeling special.
You will need the following ingredients
Full quantities and the printable recipe are in the recipe card further below.
Sashimi-grade tuna — for a buttery, melt-in-the-mouth texture. If you prefer, substitute sashimi salmon, prawns, crispy tofu or quality canned tuna.
Rice paper sheets — translucent discs that soften when briefly dipped in water.
Nori — thin seaweed sheets cut into rectangles for a salty umami note.
Sticky rice or sushi rice — cooked and cooled; works well with the crispy exterior.
Avocado — ripe and diced for creaminess.
Cucumber — diced for a refreshing crunch.
Jalapeño pickles — sliced, optional but add sweet, salty heat.
Black and white sesame seeds — for coating the outside.
Vegetable oil — neutral oil with a high smoke point for pan-frying.
For the sauce
Sriracha — for heat; adjust to taste.
Sesame oil — a little goes a long way for nutty depth.
Light soy sauce — adds salty umami.
Kewpie mayonnaise — rich and creamy; regular mayo can be used if needed.
Soy and rice wine vinegar — combined with a pinch of sugar make a bright dipping sauce.
To serve
Spring onions and chives — finely sliced for garnish.
Substitutions and variations
- Swap sashimi tuna for salmon, panko prawns, tofu, or good-quality canned tuna for a more budget-friendly option.
- Use tamari in place of soy sauce if needed, but note the flavour and thickness differ.
- Replace Kewpie mayo with regular mayonnaise if you can’t find it.
- Add citrus juice to the avocado for brightness or chilli flakes for extra heat in the dipping sauce.
- Use only white sesame seeds if black ones aren’t available — both work well.
- Replace chives with chopped coriander for a different herb note.
How to make Crispy Rice Paper Tuna Rolls
Below is a concise step-by-step overview. Refer to the recipe card for exact quantities and timing.
1. Mix sriracha, sesame oil, light soy sauce and Kewpie mayonnaise in a bowl and set aside.
2. Dice the tuna finely and toss it in the sauce until evenly coated.
3. Dip a rice paper sheet in water briefly, place it on a damp surface and layer a rectangle of nori, a spoonful of rice, cucumber, avocado, marinated tuna and jalapeño slices.
4. Fold the bottom, top and sides over the filling to form a neat pocket. Repeat until all filling is used, then press each parcel into sesame seeds to coat the outside.
5. Heat a little vegetable oil in a non-stick pan over medium-high heat and pan-fry the rolls in batches until golden, taking care not to burn the sesame.
6. Mix soy sauce with rice wine vinegar and a pinch of sugar for the dipping sauce. Serve the rolls with the sauce and garnish with chives and spring onions.
Cooking Tips
- Use true sashimi-grade tuna if serving raw; buy from a reputable fishmonger and keep it cold until use.
- Kewpie mayonnaise adds extra umami and creaminess, but regular mayo works in a pinch.
- Soak rice paper briefly — about 20–30 seconds. Work on a damp tea towel or cutting board to prevent sticking. If a roll tears, you can rewrap it in a second sheet.
- Watch the sesame closely while frying so it toasts but does not burn.
Frequently Asked Questions
It’s tuna that is handled and stored to a standard safe for raw consumption. It should look and smell fresh and be kept chilled. Buy from a trusted fishmonger and use promptly.
Nori are dark green sheets of dried seaweed commonly used in sushi. They add a salty, umami flavour and are ideal for layering inside these rolls.
Rice paper is sold in most supermarkets and online. Keep a pack in the cupboard for these crispy rolls or fresh Vietnamese spring rolls.
Other recipes you might enjoy
Try similar flavour profiles with a spicy tuna and crispy rice bowl, or explore light fish dishes like salmon crudo or ahi tuna salad. For something different, sesame-crusted Thai fish cakes with Kewpie mayo and sriracha are a favourite.
Made this recipe and loved it?
If you try the recipe, please leave a comment to share how it went and any tweaks you made — photos are welcome and always appreciated.
Crispy Rice Paper Rolls With Spicy Tuna
These sesame-coated rice paper rolls, filled with buttery tuna, creamy avocado, refreshing cucumber and nori, are perfect as a snack, light lunch or canapé.
Prep: 20 mins | Cook: 10 mins | Total: 30 mins | Serves: 10 rolls
Ingredients
For the sauce:
- 1 tbsp sriracha
- 1 tsp sesame oil
- 1 tsp light soy sauce
- 4 tsp Kewpie mayonnaise
For the tuna and rolls:
- 250 g sashimi-grade tuna
- 10 rice paper sheets
- 1 sheet nori, cut into rectangles
- Pinch of salt
- Cooked and cooled sticky or sushi rice
- Diced cucumber
- Diced avocado
- Sliced jalapeño pickles
- 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
- Chives and finely sliced spring onions
Instructions
- Combine sriracha, sesame oil, light soy sauce and Kewpie mayonnaise in a bowl; set aside.
- Finely dice the tuna, then mix it into the sauce until fully coated.
- Fill a shallow tray with water and dampen a chopping board or tea towel for assembling the rolls.
- Dip a rice paper sheet in water for a few seconds and place it on the damp surface. Add a rectangle of nori, about a tablespoon of rice, cucumber, avocado, a generous spoonful of tuna and jalapeño slices.
- Fold the bottom of the sheet over the filling, then the top and the sides to form a neat pocket.
- Repeat with the remaining filling. Sprinkle sesame seeds on a plate and roll each parcel to coat evenly.
- Heat a little oil in a medium non-stick pan over medium-high heat and pan-fry the rolls in batches until lightly golden, watching so the sesame doesn’t burn.
- Mix soy sauce with rice wine vinegar and a pinch of sugar for the dipping sauce.
- Serve the crispy rolls with the dipping sauce and garnish with chives and spring onions. Enjoy!
Notes
Sashimi-grade tuna: Ensure it is suitable to eat raw. Do not substitute with regular raw tuna.
Vegan adaptation: Swap tuna for crispy tofu to make a vegan version.
Safety note: This recipe contains raw fish and should not be served to vulnerable groups, including pregnant people, the elderly, young children or those with compromised immune systems.