Spicy Tuna Rice Paper Rolls

When you’re after something that’s satisfying, flavour-packed, and slightly out of the ordinary, these Spicy Tuna Rice Paper Rolls are just the thing. This simple yet impressive dish brings together soft sticky rice, a creamy, spicy tuna filling, and a crisp, golden rice paper wrap. These rolls are pan-fried rather than deep-fried, giving you that delicious crunch without the heaviness – making them a healthier, lighter alternative to traditional spring rolls or sushi-style bites.

The recipe is brilliantly convenient. Using easy-to-find cupboard ingredients like tinned tuna, rice paper, and sriracha, you can create a flavourful and protein-rich meal in under 20 minutes. This dish fuses textures and global flavours in one neat, hand-held parcel. It’s great for those who crave the bold punch of spice, the satisfaction of rice, and the clean-up ease of a one-pan meal.

Perfect for lunch, a snack, or even as a shared appetiser, these rolls can be made ahead of time, and customised to fit any dietary preference or flavour craving. Whether you’re cooking for yourself or serving guests, these rolls hit the mark every time with minimal fuss. Don’t be surprised if they become a go-to staple – they’re that addictive.

Why You Will Love These Spicy Tuna Rice Paper Rolls

• Quick to make – Ready in 20 minutes or less.

• High in protein – Tuna and rice make a balanced, filling combo.

• Crispy and comforting – Pan-fried rice paper offers a unique crunch.

• Budget-friendly – Uses affordable pantry staples.

• Fully customisable – Adjust heat, fillings, and extras to suit your taste.

• Ideal for meal prep or snacks – Enjoy hot or cold, at home or on-the-go.

Ingredients (Makes 3 rolls – Serves 1–2)

• 3 rice paper sheets – Used as the crispy outer wrap; hydrate before using

• 1 tin tuna – 120g / 4.2 oz – Drained; use tuna in brine or spring water for best results

• 1 tbsp light mayonnaise – 15g / 0.5 oz – Adds creaminess and helps bind the filling

• 1 tbsp sriracha – 15g / 0.5 oz – For spice; adjust amount based on your preference

• 90g pre-cooked sticky rice – approx. 3.2 oz (or 3 heaped tbsp) – Sushi rice or microwave sticky rice both work well

• Sesame seeds – to sprinkle – Optional, for extra crunch and a nutty finish

• Oil for frying – 1–2 tsp – Neutral oil like vegetable or rapeseed for crisping the rolls

Method

1. Make the filling – In a bowl, mix the drained tuna with mayonnaise and sriracha until smooth and well combined.

2. Soften the rice paper – Dip each rice paper sheet into warm water for 10–15 seconds, then lay flat on a clean surface.

3. Assemble the rolls – Place a spoonful of sticky rice in the centre of each sheet. Top with a portion of the tuna mixture.

4. Roll tightly – Fold in the sides and roll up firmly like a burrito.

5. Pan-fry – Heat a little oil in a non-stick frying pan over medium heat. Fry the rolls seam-side down until golden and crispy on all sides (2–3 minutes per side).

6. Finish and serve – Sprinkle with sesame seeds and enjoy warm.

Nutrition (Per 3 rolls)

• Calories: ~380 kcal

• Protein: ~26g

• Fat: ~12g

• Carbohydrates: ~40g

Note: Nutrition may vary slightly depending on ingredients used.

Tips for Making This Recipe

• Don’t over-soak the rice paper – 10–15 seconds in warm water is plenty.

• Use a non-stick frying pan – Prevents tearing and sticking.

• Add a splash of oil – A teaspoon is enough for a crispy finish.

• Seal the rolls tightly – This helps prevent the filling from leaking.

• Cook seam-side down first – Helps secure the roll as it crisps.

• Avoid overcrowding the pan – Fry in batches for even browning.

How to Best Serve These Spicy Tuna Rice Paper Rolls

• With dipping sauce – Try sweet chilli, soy sauce, or extra sriracha.

• As a lunchbox meal – Delicious hot or cold, perfect for work or school.

• With fresh herbs – Serve with coriander, mint or Thai basil for added freshness.

• Alongside a salad – A crunchy Asian slaw or cucumber salad complements well.

• Cut into smaller bites – Ideal as party snacks or appetisers.

• With pickled veg – Adds zing and cuts through the richness.

Customise This Recipe

• Make it vegetarian – Replace tuna with mashed chickpeas or tofu.

• Add vegetables – Shredded carrot, cucumber or avocado work well.

• Switch the spice – Use chilli flakes, wasabi, or hot sauce of your choice.

• Change the protein – Try shredded chicken, prawns or salmon instead.

• Go cheesy – Add grated cheese inside for extra richness.

• Try different sauces – Mix in teriyaki or hoisin for a new twist.

How to Store This Recipe

These rolls are best eaten fresh, but leftovers can be kept in an airtight container in the fridge for up to 24 hours. Reheat by pan-frying again for 2–3 minutes per side or using an air fryer at 180°C (350°F) until crisp.

Conclusion

These Spicy Tuna Rice Paper Rolls are a brilliant combination of convenience, flavour, and texture. They manage to feel indulgent while being relatively healthy, offering a hit of protein, comforting carbs, and just the right level of spice. The contrast between the soft filling and the crispy rice paper shell makes every bite satisfying and moreish.

Whether you’re cooking for one, prepping lunches ahead, or serving up a creative appetiser to guests, this recipe offers an easy win. The simplicity of tinned tuna and sticky rice gets elevated with a few thoughtful additions, while the pan-frying method delivers crunch without the need for deep frying or advanced skills.

With endless possibilities for variation, these rolls are a canvas for your creativity. Once you master the basics, you’ll be making them your own in no time. So next time you fancy something a bit different, reach for your rice paper and whip up a batch of Spicy Tuna Rice Paper Rolls – quick, crispy, and completely delicious.

You can see this recipe on instagram: 

Spicy Tuna Rice Paper Rolls

Yield: 3

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

These Spicy Tuna Rice Paper Rolls are a brilliant combination of convenience, flavour, and texture. They manage to feel indulgent while being relatively healthy, offering a hit of protein, comforting carbs, and just the right level of spice. The contrast between the soft filling and the crispy rice paper shell makes every bite satisfying and moreish.

Print

Ingredients

• 3 rice paper sheets
• 1 tin tuna – 120g / 4.2 oz
• 1 tbsp light mayonnaise – 15g / 0.5 oz
• 1 tbsp sriracha – 15g / 0.5 oz
• 90g pre-cooked sticky rice – approx. 3.2 oz (or 3 heaped tbsp)
• Sesame seeds – to sprinkle
• Oil for frying – 1–2 tsp

Instructions

1. Make the filling – In a bowl, mix the drained tuna with mayonnaise and sriracha until smooth and well combined.
2. Soften the rice paper – Dip each rice paper sheet into warm water for 10–15 seconds, then lay flat on a clean surface.
3. Assemble the rolls – Place a spoonful of sticky rice in the centre of each sheet. Top with a portion of the tuna mixture.
4. Roll tightly – Fold in the sides and roll up firmly like a burrito.
5. Pan-fry – Heat a little oil in a non-stick frying pan over medium heat. Fry the rolls seam-side down until golden and crispy on all sides (2–3 minutes per side).
6. Finish and serve – Sprinkle with sesame seeds and enjoy warm.

Nutrition Information:

Yield: 1
Amount Per Serving: Calories: 380Total Fat: 12gCarbohydrates: 40gProtein: 26g

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