Description
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}
- Prep Time: 10 minutes
- Cook Time: 12–16 minutes
- Category: Appetizer / Snack
- Method: Air‑Fried / Crispy Rice-Paper Roll
- Cuisine: Fusion / Asian‑Inspired
Nutrition
- Serving Size: 1 roll
- Calories: approx. 160
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 60 mg
