Vegan tuna rice rolls with sweet chili dip
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Craving sushi but haven't exactly bonded with your bamboo mat yet? We're skipping the rolling kits today and filling rice paper with sushi rice, creamy avocado, cucumber, and vegan tuna instead. Just fold them up, pop them into the pan or air fryer, and they’ll turn perfectly crispy in minutes. For the ultimate flavor kick, serve them with a homemade sweet chili dip made with fresh lime, ginger, and chili. Crunchy sushi vibes, zero sticky fingers!
Step 1/7
ook the rice according to the package instructions. Meanwhile, thinly slice the 2 spring onions into rings. Prepare the vegan tuna alternative and mix it well in a bowl with the spring onion rings and the vegan mayonnaise.
Step 2/7
For the Sweet Chili Dip: In a separate bowl, whisk together the water, lime juice, rice vinegar, soy sauce, and sugar until the sugar has dissolved. Stir in the finely chopped chili peppers, grated garlic, and ginger, as well as the green part of the spring onions (optional cilantro).
Step 3/7
Briefly dip a sheet of rice paper in water until pliable. Place a piece of nori in the center. Layer with rice, the tuna mixture, avocado, and cucumber.\n
Step 4/7
Moisten a piece of rice paper with water and place a rectangular piece of nori in the middle. Place the rice, tuna mixture, avocado and cucumber on top.
Step 5/7
Fold the bottom of the rice paper over the filling, tuck in the sides, and roll it up tightly.
Step 6/7
Lightly brush the rolls with oil. Fry them in a pan or an air fryer until they are golden brown and crispy.
Step 7/7
Serve the hot rolls immediately with the homemade sweet chili dip.
