Spicy Tuna Crunch Wraps

PREP TIME: 20 MIN
COOK TIME: 10 MIN
TOTAL TIME: 30 MIN

SERVINGS: 6 WRAPS

These naturally GF crispy spicy tuna crunch wraps are packed with protein and loaded with fresh vegetables, creamy tuna filling, and plenty of crunch. Wrapped in rice paper, coated with sesame seeds, and pan-fried until golden, they're perfect for a quick lunch, dinner, or even as an appetizer. They were gone within seconds.

Ingredients

• 1 package spring roll wrappers

• 1.5 Cups of Rice

• 2–3 cans tuna (I prefer Safe Catch)

• 1 red onion, finely diced

• ½ cup shredded carrots

• 1 cucumber, sliced

• 3 tablespoons mayonnaise

• 2 tablespoons sriracha

• 2 tablespoons rice vinegar

• 1 tablespoon soy sauce

• Salt, paprika, and garlic powder, to taste

• 2 snacking packs or nori (seaweed)

• Sesame seeds

• 4 tablespoons oil, for frying

Directions

• Make Rice and set aside to cool.

• In a large bowl, combine the tuna, rice red onion, shredded carrots, mayonnaise, rice vinegar, soy sauce, salt, paprika, and garlic powder. Mix until well combined.

• Fill a shallow bowl with warm water. Dip one spring roll wrapper into the water for a few seconds until softened.

• Place one sheet of seaweed in the center of the wrapper. Add about ¼ cup of the tuna filling, layer sliced cucumber, then top with another sheet of seaweed.

• Fold the wrapper tightly around the filling, forming a compact rectangle or square. Repeat with the remaining filling.

• Sprinkle sesame seeds over both sides of each wrap, pressing gently so they adhere.

• Heat a skillet over medium heat and add the oil. Place the wraps in the pan, cover, and cook for about 4 minutes per side, or until golden brown and crispy.

• While the wraps cook, prepare the dipping sauce by combining mayonnaise and sriracha to taste.

• Serve the Spicy Tuna Crunch Wraps warm with the spicy sriracha mayo on the side.

• For the Sriracha Mayo

  • 5 TBSP mayonnaise

  • 2 TBSP sriracha, or to taste

Enjoy!

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