Crispy Rice Paper Sushi Rolls

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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.

Prep Time20

Cook Time0

Course: Appetizer

Cuisine: International

Keyword: Rice paper sushi rolls, Spring rolls, Tuna rice paper rolls

Servings: people

Calories: 159kcal

Author: Vladka Merva

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

US Customary - Metric

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.

Notes

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.

Nutrition