Crispy Rice Paper Sushi Rolls with Shrimp Tempura Tips, FAQ & printable recipe

Tips for success

For the crispiest results, serve the rolls immediately after slicing. The rice paper will begin to soften as it sits, so enjoy them right away.

If you have leftover rolls, reheat them in a dry skillet over medium heat for a minute per side to restore some crunch, but note they won't be as crisp as fresh.

When slicing, use a very sharp knife and wipe it clean between cuts. This prevents the filling from smearing and keeps the slices neat. If the knife sticks, dip it in water and shake off the excess. For a clean presentation, arrange the slices on a platter and drizzle with sauces just before serving.

Variations

• Spicy Tuna: Replace shrimp tempura with sushi-grade tuna tossed in spicy mayo. Skip the searing step—serve the rolls fresh without cooking. Add a sprinkle of sesame seeds on top.
• Veggie Crunch: Omit the shrimp and add extra avocado, cucumber, and julienned carrots. For a protein boost, add cooked edamame or tofu. Sear as directed for a crispy exterior.
• Chicken Teriyaki: Use cooked chicken strips glazed with teriyaki sauce instead of shrimp. Add a little shredded lettuce for crunch. Sear the rolls to crisp the wrapper and warm the filling.
• Mango Habanero: Add thin slices of habanero pepper to the filling for a spicy kick. Drizzle with a habanero-infused mayo instead of regular spicy mayo. Serve with extra mango on the side.

Storage and make-ahead

Fridge

Leftover rolls can be refrigerated in an airtight container for up to 2 days. Reheat in a skillet to crisp them again.

Freezer

Not recommended for freezing, as the rice paper and avocado will become mushy upon thawing.

Reheat

Reheat leftover rolls in a dry skillet over medium heat for 2-3 minutes per side until crisp and heated through.

Store leftover rolls in an airtight container in the refrigerator for up to 2 days. Place a paper towel in the container to absorb excess moisture.

The rolls will soften over time, so reheat them in a skillet over medium heat for 2-3 minutes per side until crisp again. Do not microwave, as it will make them soggy.

The fillings can be prepared up to a day ahead and stored separately in the refrigerator. Assemble and sear the rolls just before serving.

The rice paper wrappers are best used fresh, so avoid rolling them too far in advance. If you need to prep earlier, roll the rolls and keep them covered with a damp towel for up to 2 hours before searing.

Serving ideas

Serve the crispy rice paper sushi rolls as an appetizer or light main course. Arrange them on a platter with small bowls of spicy mayo and unagi sauce for dipping.

Garnish with sesame seeds or sliced green onions if desired, though the video does not include them. These rolls are best enjoyed fresh and hot, with the contrast of warm crispy exterior and cool creamy interior.

Pair with a side of edamame, miso soup, or a crisp green salad for a complete meal. For a fun party platter, double the recipe and arrange the slices on a large board. The rolls are also great for lunchboxes—just pack the sauces separately to keep the rolls crisp until serving.

Frequently asked questions

Recipe card

Crispy Rice Paper Sushi Rolls with Shrimp Tempura

Prep 15 minCook 5 minTotal 20 minServes 4

Ingredients

• 4 sheets rice paper wrappers
• 80 g cooked sushi rice
• 8 pieces cooked shrimp tempura
• 1/2 cup ripe mango, cut into strips
• 1 avocado, sliced
• 1/2 cup cucumber, cut into thin strips
• 15 ml sesame oil
• 2 tbsp spicy mayo
• 3 tbsp unagi sauce (eel sauce)

Instructions

1. Lay a rice paper wrapper on a clean, dry cutting board. Dip your fingers in water and lightly moisten the entire surface of the wrapper until it becomes pliable but not overly wet. Place a small handful of sushi rice in the center, spreading it into a thin, even rectangle. Arrange the shrimp tempura pieces, mango strips, avocado slices, and cucumber strips in a line across the rice.
2. Fold the bottom edge of the rice paper over the filling, tucking it snugly. Fold in the sides, then roll upward firmly to form a tight log. Press gently to seal the seam. Repeat with the remaining wrappers and fillings, keeping the finished rolls covered with a damp towel to prevent drying.
3. Place a large skillet over medium-high heat and add the sesame oil. Swirl to coat the bottom evenly. Allow the oil to heat until it shimmers, about 1 minute. The oil should be hot enough that a drop of water sizzles immediately.
4. Carefully place the rolls in the hot skillet, seam-side down. Cook for 2 minutes per side, turning gently with tongs, until all sides are blistered, golden brown, and crackly. The wrapper will crisp up and develop a beautiful golden crust. Transfer the seared rolls to a cutting board and let them cool for 1 minute before slicing.
5. Using a sharp knife, slice each roll crosswise into 1-inch pieces. Arrange the slices on a serving plate. Drizzle with spicy mayo and serve with unagi sauce for dipping.

Contains: gluten, crustaceans, eggs, soy, sesame, fish

Estimated nutrition per serving

Calories

320

Protein

12 g

Carbohydrates

35 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.