Spicy Tuna Spring Rolls
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  • Spicy Tuna
  • 7 oz. Sashimi Grade Tuna – diced (it is easiest to dice tuna from a frozen state)
  • 1 TBS Masago
  • 1 bunch of Chives (about 2 heaping TBS) – thinly sliced
  • 1 tsp Sesame Seeds – preferably toasted (I used a combination of both Black & White sesame seeds)
  • ½ tsp Furikake (Asian Seasoning), optional
  • 1 TBS Japanese Mayonnaise (preferably Kewpie brand)
  • 3 tsp Sriracha
  • ¼ tsp Chili Oil
  • Sea Salt, to taste
  • Spring Roll Wrappers (I used 22cm circular wrappers)
  • Optional Add-ins:
  • Carrots – shredded
  • Avocado – pitted and sliced
  • Crispy Nori Snack Sheets – cut into strips
  • Spring Mix – torn
  • Vermicelli Noodles – cooked and cooled
  • Edamame Beans
  • Cucumber – sliced into sticks
  • Imitation Krab Sticks
  • Seaweed Salad
  • Micro Greens
  • Sprouts
  • Panko Bread Crumbs
  • Sushi Rice – cooked and cooled
  • Herbs: Mint, Cilantro, Chives, Green Onions – roughly chopped
  • Fruit: Pineapple, Mango, Dragonfruit – diced
  • Sweet Asian Dipping Sauce:
  • 1 TBS Soy Sauce
  • 1 TBS Sweet Chili Sauce
  • 1 TBS Ponzu Sauce
  • 1 tsp Ginger – grated
  • 1 tsp Rice Wine Vinegar
  • Pinch of Sugar, to taste
  • Dash of Salt, to taste
  • Sesame Seeds (optional garnish)
  • Chives – sliced (optional garnish)


  1. Prepare spicy tuna mixture: In a medium sized mixing bowl combine the mayonnaise, Sriracha, chili oil and sea salt. Stir to combine well.
  2. Add the tuna, masago, chives, sesame seeds and furikake. Gently mix together.
  3. Place spicy tuna in the refrigerator for at least 30 minutes, up to 8 hours, to allow the flavors to marry.
  4. Prepare the Sweet Asian Dipping Sauce: Combine all ingredients (aside from sesame seeds and chives) in a small mixing bowl. Whisk well to mix together. Taste and adjust seasoning. Place in refrigerator for at least 30 minutes to allow flavors to develop. Garnish with sesame seeds and chives, if desired, when ready to serve.
  5. Mise-en-place: prepare all the ingredients you are going to use in your spring rolls.
  6. Prepare a sheet pan or platter with parchment paper.
  7. Fill a large, shallow bowl with warm (think bath water temperature) water.
  8. To Fill and Roll Spring Rolls: Dip a sheet of rice paper, quickly, into the water. Since the paper is delicate, it only needs a quick dip, about 2 seconds. The paper should still be slightly firm. The rice paper will continue to soak up the water on its surface as you assemble your ingredients, making it more pliable.
  9. Place the rice paper onto a clean, large cutting board.
  10. Starting at ⅓ of the rice paper CLOSEST to you lay down your ingredients, beginning with about 2 heaping TBS of the spicy tuna.
  11. To roll: start with the edge of the rice paper closest to you. Gently pull the edge of the wrapper up off your work surface and up/over your filling. Use your fingers to hold the ingredients in place, tucking them into the rice paper.
    Once you have the rice paper all the way over the filling, gently roll just so the edge of the wrapper is touching the inside of the wrapper (one rotation/roll).
  12. Next, fold in both sides of the rice paper to enclose the filling. Continue to roll the rice paper forward, keeping ingredients tight inside of the wrapper, until your spring roll is completely wrapped.
  13. Place filled spring rolls onto parchment paper lined sheet pan, making sure they are spaced apart and not touching (this will prevent them from sticking together and tearing). Cover with plastic wrap as you finish with the rest of the spring rolls.
  14. Serve with Sweet Asian Dipping Sauce.

View the original recipe from No Spoon Necessary
Images by No Spoon Necessary