These Crispy Rice Paper Sushi Rolls, packed with fresh veggies and served together with a spicy sweet chili sauce, soy sauce and tamarind paste, make a quick and light lunch or snack.
If you are looking for a healthy and fresh meal that requires no cooking, these crispy summer rolls are raw, not fried and super delicious. I hope you enjoy them too. Moreover, they look great and make tasty appetizer to please your friends.
Although they resemble sushi, I call them sushi rolls, but they don’t contain sushi rice. Instead, they’re filled with veggies, bean sprouts, and tuna, then rolled in rice paper and sliced like sushi.
I simply substituted nori sheets, with rice paper wrappers. So if you don’t like those seaweed sheets, this recipe is right for you!
Why you will love these rice paper sushi rolls?
- Customizable – The best thing about these sushi rolls are that they’re easy to customize so they never have to be the same!
- No cooking required – quick and and visually appealing
- Healthy and Nutritious – made with bean sprout, fresh tuna, herbs, mango and iceberg lettuce, these spring rolls are packed with healthy fats, protein and fiber that support longevity.
Ingredients to make rice paper wrapper
tuna fish
Tuna fish adds protein and a rich umami taste, you can also use canned tuna but but fresh tuna provides a firmer texture and a more delicate flavor.
Alternatively, swap it for cooked shrimp, smoked salmon, or tofu for a vegan option.
coriander
Coriander (cilantro) brings a fresh, citrusy note, though parsley or Thai basil work well if you prefer a different herb.
bean sprouts
Bean sprouts add crunch and a mild, nutty flavor. Although they are not always available in stores you can swap them with dried seaweed
mango
Select a ripe mango that is sweet and juicy for the best flavor, or substitute with papaya or avocado for a similar effect.
Fresh vegetables
I used iceberg lettuce that also helps prevent the other veggies from tearing the rice paper wrappers, spring onion and red onion. You can swap them with any veggies you’d like. Bell peppers, shredded carrots, cucumber, mushrooms and radishes are also great in these.
rice paper wraps
Rice paper wraps are thin, translucent sheets made from rice flour, water, and salt. Naturally gluten-free, they start out dry and firm but soften and become flexible when soaked in water, making them perfect for wrapping fresh ingredients into delicious rice paper rolls. I used 22 cm rice paper wraps, but any size will work—just adjust the fillings for larger or smaller rolls.
You can replace rice paper with nori that also works well,I used them in this mazesoba recipe. Since sheet of nori doesn’t soften like rice paper, you’ll need to roll it tightly, similar to making sushi rolls. If the nori feels too dry, lightly brush it with water to make it more pliable.
How to make rice paper sushi rolls
First Step: Prepare the Veggie filling
Peel and cut the mango lengthwise into thin strips. Slice the spring onion and iceberg lettuce into strips.
Second step: Slice the Tuna
Use a sharp knife to slice fresh tuna into thin strips.
Third step: Soften the Rice Paper
In a shallow plate, add room temperature or warm water. Quickly dip one sheet of rice paper into the bowl for 2-3 seconds, ensuring it gets evenly wet while remaining slightly firm and flexible.
Fourth step: Assemble the Rolls
Start with iceberg lettuce and bean sprouts as the base. Spread a little tamarind paste, then add tuna and drizzle with soy sauce. Layer on spring onion, red onion, mango, and coriander.
Fifth step: Roll and Serve
simply roll it up tightly. Once you have a firm, cylindrical roll, transfer it to a cutting board.
Using a sharp knife, carefully slice the roll into smaller, even pieces, similar to sushi. For clean cuts, lightly dampen the knife or wipe it between slices to prevent sticking.
Serve it immediately sprinkled with sesame seeds and alongside pickled sushi ginger.
Ways to use rice paper wrappers?
Rice paper wrappers are incredibly versatile. While you can use them for these fresh sushi rolls, you can also wrap them around stir-fried or steamed fillings like vegetables, tofu, or meat to make dumplings.
Another option is to use them as a gluten-free alternative to bread by wrapping sandwich fillings like deli meats, avocado, and cheese.
For a sweet treat, fill them with fruits like mango or banana and drizzle with honey or chocolate for a refreshing dessert roll.
If you’re looking for a rice-free sushi alternative, use rice paper to wrap sushi-style fillings like cucumber, avocado, and fish. You can also cut rice paper into strips and use them as a crunchy topping for salads or bowls.
More filling ideas
If you want these rolls to be more filling, you can use white or brown rice as a base. To make the rice, cook it in a rice cooker until it’s perfectly soft. I like to use rice vinegar to season the rice before adding it to the rolls. Then, spread a thin layer of the cooked rice at the bottom of the rice paper before adding your sushi filling. This will create a more substantial roll while still keeping the fresh ingredients intact.
Another way is to add rice noodles instead.
How to serve these crispy rice paper sushi rolls
Serve these crispy rice paper sushi rolls immediately after slicing. I like to arrange them on a platter with dipping sauces made of combination of soy sauce, sweet chili sauce, tamarind dip, . Garnish with fresh herbs, sesame seeds, or thinly sliced chili for extra flavor. Pair them with a side of pickled ginger, wasabi, or a light seaweed salad for a complete meal. If you want extra crunch, serve with a side of crispy vegetable chips or a refreshing cucumber salad.
Crispy Rice Paper Sushi Rolls
Equipment
Ingredients
- 150 g tuna fish fresh
- 1 bunch coriander finely chopped
- 60 g bean sprouts
- 1 mango (450 g)
- 1 spring onion
- ½ red onion finely chopped
- 100 g iceberg lettuce
- 6 pieces rice paper wraps diameter 22 cm
for a dip
- 2 tablespoons sweet chili sauce
- 1 tablespoons soy sauce
- 2 tablespoons tamarind paste
Instructions
- Peel and cut the mango lengthwise into thin strips. Slice the spring onion and iceberg lettuce into strips.1 mango, 1 spring onion, 100 g iceberg lettuce
- Use a sharp knife to slice fresh tuna into thin strips.150 g tuna fish
- In a shallow plate, add room temperature or warm water. Quickly dip one sheet of rice paper into the bowl for 2-3 seconds, ensuring it gets evenly wet while remaining slightly firm and flexible.6 pieces rice paper wraps
- Start with iceberg lettuce and bean sprouts as the base. Spread a little tamarind paste, then add tuna and drizzle with sweet soy sauce. Layer on spring onion, red onion, mango, and coriander.150 g tuna fish, 1 bunch coriander, 60 g bean sprouts, 1 mango, 1 spring onion, 1/2 red onion, 100 g iceberg lettuce, 2 tablespoons sweet chili sauce, 2 tablespoons tamarind paste, 1 tablespoons soy sauce
- simply roll it up tightly. Once you have a firm, cylindrical roll, transfer it to a cutting board.
- Using a sharp knife, carefully slice the roll into smaller, even pieces, similar to sushi. For clean cuts, lightly dampen the knife or wipe it between slices to prevent sticking.
- Serve it immediately sprinkled with sesame seeds and alongside pickled sushi ginger.
