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Crispy Rice Paper Dumplings with Tuna & Avocado

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If you’ve seen crispy rice paper dumplings going viral on TikTok and Instagram, you’ll know why everyone is obsessed. They’re crunchy on the outside, soft on the inside, and can be filled with just about anything.

This version is filled with tuna, cottage cheese, avocado, rice, and purple cabbage for a colourful, creamy, and flavour-packed snack. They come together in under 30 minutes, making them perfect for busy weeknights, meal prep, or when you want a crowd-pleasing appetiser.

Ingredients You’ll Need

8 rice paper sheets (2 per dumpling)

185 g tin tuna in brine, drained

2 tbsp cottage cheese*

1–2 tsp sriracha (to taste)

½ cup cooked rice

½ cup purple cabbage, finely shredded

1 avocado, sliced

2 spring onions, thinly sliced

2 tbsp sesame seeds

1–2 tbsp neutral oil (for frying)

If you don’t have cottage cheese, you can swap it for Greek yoghurt (lighter, tangy) or mayonnaise (richer, creamier).

METHOD

Make the filling

In a bowl, mix the drained tuna, cottage cheese, and sriracha until creamy.

Assemble

Dip one rice paper sheet in warm water until pliable. Add rice, cabbage, tuna mixture, avocado, and spring onion. Fold into a small pillow shape. Wrap with a second sheet for crispness.

Coat in sesame

Gently press each dumpling into sesame seeds so they stick to the outside.

Pan-fry

Heat oil in a non-stick pan over medium-high. Cook dumplings for 2–3 minutes per side until golden, blistered, and crispy.

Serve

Best enjoyed hot with soy sauce, chilli oil, or a creamy sriracha mayo dipping sauce.

Filling Variations

Once you’ve mastered the wrapping and frying, you can experiment with endless filling combinations. Some favourites include:

Prawn & garlic chive – juicy, fresh, and perfect with chilli oil.

Kimchi & pork – tangy, spicy, and packed with flavour.

Mushroom & miso – a plant-based option with rich umami.

Cheeseburger dumplings – beef mince, cheese, and pickles for a fun twist.

Tofu & veggies – seasoned tofu with shredded carrot, zucchini, and soy sauce for a lighter version.

Tips & Variations

Air fryer version

Spray lightly with oil and air fry at 200°C for 8–10 minutes, flipping halfway.

Protein swaps

Try prawns, shredded chicken, or tofu.

Veg swaps

Add kimchi, grated carrot, or sautéed mushrooms.

Make it a meal

Serve with a crunchy Asian-style salad or a bowl of miso soup.

Frequently Asked Questions

Can you air fry rice paper dumplings?

Yes — spray with oil and cook at 200°C for 8–10 minutes, flipping halfway. They’ll still be golden and crisp.

How do you stop rice paper dumplings from tearing?

Double wrapping them (two sheets of rice paper) makes them sturdier and prevents leaks.

Can you make rice paper dumplings ahead of time?

Yes — wrap them and store in the fridge uncooked for up to 24 hours, or freeze and cook from frozen.

What dipping sauce goes best with rice paper dumplings?

Soy sauce with chilli oil is a classic, but sriracha mayo or a soy–ginger dipping sauce also pair beautifully.

Storage & Make-Ahead

Fridge

Store uncooked wrapped dumplings in an airtight container for up to 24 hours. Pan-fry when ready to eat.

Freezer

Wrap and freeze uncooked dumplings on a tray until solid, then transfer to a container. Cook straight from frozen — just add 1–2 minutes to the cooking time.

Reheating

Already cooked dumplings can be crisped up again in an air fryer or hot pan.

Serving Ideas

These dumplings are versatile:

As a snack or appetiser with drinks

Packed into lunchboxes (pan-fry in the morning, enjoy at room temp)

Served with salad for a light dinner

Made in bulk for entertaining — they’re always the first to disappear!

Crispy Rice Paper Dumplings with Tuna & Avocado

If you’ve seen crispy rice paper dumplings going viral on TikTok and Instagram, you’ll know why everyone is obsessed. They’re crunchy on the outside, soft on the inside, and can be filled with just about anything. This version is filled with tuna, cottage cheese, avocado, rice, and purple cabbage for a colourful, creamy, and flavour-packed snack. They come together in under 30 minutes, making them perfect for busy weeknights, meal prep, or when you want a crowd-pleasing appetiser.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Course: Appetizer, Snack
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 8 rice paper sheets 2 per dumpling
  • 185 g tin tuna in brine drained
  • 2 tbsp cottage cheese * If you don’t have cottage cheese, you can swap it for Greek yoghurt (lighter, tangy) or mayonnaise (richer, creamier).
  • 1 –2 tsp sriracha to taste
  • ½ cup cooked rice
  • ½ cup purple cabbage finely shredded
  • 1 avocado sliced
  • 2 spring onions thinly sliced
  • 2 tbsp sesame seeds
  • 1 –2 tbsp neutral oil for frying

Method
 

Make the filling
  1. In a bowl, mix the drained tuna, cottage cheese, and sriracha until creamy.
Assemble
  1. Dip one rice paper sheet in warm water until pliable. Add rice, cabbage, tuna mixture, avocado, and spring onion. Fold into a small pillow shape. Wrap with a second sheet for crispness.
Coat in sesame
  1. Gently press each dumpling into sesame seeds so they stick to the outside.
Pan-fry
  1. Heat oil in a non-stick pan over medium-high. Cook dumplings for 2–3 minutes per side until golden, blistered, and crispy.
Serve
  1. Best enjoyed hot with soy sauce, chilli oil, or a creamy sriracha mayo dipping sauce.

Notes

* If you don’t have cottage cheese, you can swap it for Greek yoghurt (lighter, tangy) or mayonnaise (richer, creamier).

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