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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.
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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).