I love how this recipe transforms simple pantry staples into flavorful, crunchy bites. These crispy spicy tuna rice paper rolls are light, satisfying, and perfect as a snack, appetizer, or quick lunch. The contrast between the chewy rice paper, the crisp exterior, and the creamy spicy tuna filling makes every bite delicious.
Why You’ll Love This Recipe
I enjoy this recipe because it gives me a crunchy, satisfying result without deep-frying. The rolls come together quickly, use inexpensive ingredients, and offer a great balance of spicy, savory, and creamy flavors. They’re also incredibly versatile, so I can customize them depending on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 rice paper sheets
4 nori sheets
2 tins tuna (about 10–12 oz total), drained
3 tablespoons sriracha, divided
2 tablespoons mayonnaise
1 green onion, finely sliced
2 eggs
1 tablespoon milk
1 tablespoon sesame seeds
Directions
Mix the filling by combining the drained tuna, 2 tablespoons of sriracha, mayonnaise, and sliced green onion. I like to adjust seasoning by adding a pinch of salt or a squeeze of lemon if needed.
Whisk the eggs with the milk in a shallow bowl to make the dipping mixture that helps create that crispy exterior.
Dip each rice paper sheet into the egg mixture just long enough to soften it without letting it get soggy.
Lay the softened rice paper flat, place a sheet of nori on top, then add one-quarter of the tuna mixture.
Fold the sides in and roll tightly to form a firm roll.
Sprinkle sesame seeds on top and air-fry at 170°C (340°F) for 12–16 minutes, flipping halfway through, until crisp and golden.
Servings And Timing
Servings: 4 rolls (4 servings)
Prep time: 10 minutes
Cook time: 12–16 minutes
Total time: about 25 minutes
Variations
I sometimes add shredded carrots or cucumber inside for extra crunch.
I replace tuna with canned salmon or shredded cooked chicken when I want something different.
For a lighter option, I swap mayonnaise for Greek yogurt.
For an egg-free version, I skip the egg dip and soften the rice paper in water, though the rolls won’t be as crispy.
Storage/Reheating
I store leftover rolls in an airtight container in the refrigerator for up to 2 days.
To reheat, I air-fry them again at 170°C (340°F) for 3–5 minutes to bring back the crispiness.
FAQs
How many calories are in each roll?
Each roll is roughly around 155 calories, depending on the type of tuna and mayonnaise I use.
Can I bake these instead of air frying?
Yes, I bake them at 190°C (375°F) for 18–22 minutes, flipping halfway, until crispy.
Can I assemble them ahead of time?
I can assemble them earlier in the day, but I get the best texture when I crisp them right before serving.
Do the rolls stay crispy once stored?
They lose some crispiness in the fridge, but reheating in the air fryer restores much of it.
Can I change the filling to fit dietary needs?
Yes, I can use mashed chickpeas or tofu crumbs instead of tuna for a vegetarian option and adjust seasonings to taste.
Conclusion
I love making these crispy spicy tuna rice paper rolls because they’re quick, flavorful, and always satisfying. Whether I stick to the original tuna filling or experiment with variations, the result is a crunchy, delicious roll that works for any meal or snack.
Crispy rice paper rolls filled with a creamy, spicy tuna filling — crunchy on the outside, savory and slightly spicy inside, perfect as a snack, appetizer or quick lunch.
Ingredients
4 rice paper sheets
4 nori sheets (optional, for texture / sea‑flavor layer)
2 tins tuna (about 10–12 oz total), drained
3 tablespoons sriracha (divided: about 2 Tbsp for filling, 1 Tbsp for extra kick if desired)
2 tablespoons mayonnaise
1 green onion, finely sliced
2 eggs
1 tablespoon milk (for egg wash)
1 tablespoon sesame seeds (for topping / coating)
Instructions
In a bowl, combine the drained tuna, 2 tablespoons sriracha, mayonnaise, and sliced green onion. Mix well — taste and adjust seasoning (add salt, pepper or a squeeze of lemon juice if desired).
In a shallow bowl, whisk together the eggs and milk to make an egg wash for a crispy coating.
Lightly dip a rice paper sheet in lukewarm water — just long enough to make it pliable (don’t soak until mushy). Lay it flat on a damp, non‑porous surface.
Place a nori sheet on top (optional), then spoon about ¼ of the tuna mixture onto the lower third of the rice paper. Fold in the sides, then roll tightly from the bottom up to form a firm roll.
Dip each roll briefly in the egg wash to coat — this helps create a crisp exterior.
Sprinkle or roll the coated rolls lightly in sesame seeds (optional, for crunch and flavor).
Preheat your air fryer to about 200 °C (≈ 390–400 °F). Lightly brush or spray the air‑fryer basket with oil to prevent sticking.
Place the rolls in a single layer in the basket (don’t overcrowd) and air‑fry for about 12–16 minutes, flipping halfway through, until the rolls are golden and crispy. :contentReference[oaicite:0]{index=0}
Remove and let rest briefly before serving. Serve hot, perhaps with a dipping sauce like sriracha mayo, sweet chili, or soy‑based dip.
Notes
Avoid over‑soaking the rice paper — it should be just pliable so it wraps cleanly without tearing. :contentReference[oaicite:1]{index=1}
Don’t overfill the rolls — overstuffing increases risk of tearing during cooking. :contentReference[oaicite:2]{index=2}
Use the egg‑wash (or a light oil coating) before air‑frying to help the rice paper crisp rather than just dry out. :contentReference[oaicite:3]{index=3}
Eat them soon after cooking — rice paper rolls lose crispiness if stored long; for leftovers, re‑crisp briefly in air fryer before serving. :contentReference[oaicite:4]{index=4}
For extra crunch or flavor, add thin vegetables like julienned cucumber, carrot, or even small strips of bell pepper inside the roll with the tuna. (Many crispy rice-paper roll recipes do this.) :contentReference[oaicite:5]{index=5}
