Crispy Rice Paper Dumplings with Tuna & Avocado

• temps actif: 15 minutes
• temps total: 20 minutes

Ingrédients

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)

Instructions

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.