Crispy Tuna Egg Rolls will wreck your self-control in the best possible way.
You ever burn your tongue ’cause you couldn’t wait for that first bite?
That’s what happened the first time I fried up these tuna egg rolls. Didn’t care. Steam poured out like a dragon’s nose and the crunch echoed through the kitchen. Worth it. These rolls? They’re not your average appetizer they’re that secret weapon in your back pocket when guests show up and you wanna hit ’em with something unexpected.
They’re hot, crispy, flaky on the outside, and the inside? Creamy, savory, a little punch of brine from the tuna, plus something herby, something bright. It’s like a sushi roll went rogue and ran off to a street fair.
And yes, they’re dead simple, but feel like a chef-y flex when plated right.
What Are Crispy Tuna Egg Rolls?
At first glance, folks might think you just made regular egg rolls. But these are far from the usual cabbage-packed filler logs. Nope.
This recipe wraps flaky tuna (yes, the humble pantry staple), creamy mayo, scallions, a bit of spice, and sometimes if we’re feelin’ fancy cream cheese or shredded cheddar, all in an egg roll wrapper, then deep-fries it ’til it sings.
It’s comfort food with crunch. Street food meets sushi-bar vibes. Great for game days, potlucks, or late-night fridge raids.
You’ve had tuna salad. You’ve had egg rolls. You’ve never had this.
Ingredients & Substitutions
Here’s what you’ll need and how to work around stuff you might not have.
Main Filling:
- 2 cans tuna (5 oz each), drained well
Use water-packed for lighter flavor, oil-packed for richness. - 3 tbsp mayonnaise
Kewpie if you’re smart. It’s creamier and slightly sweeter. - 1 tsp Dijon mustard
Adds a sneaky zing. Can skip or sub with spicy brown mustard. - 2 scallions, thinly sliced
Sub with chives or finely diced red onion if in a pinch. - ¼ tsp garlic powder
Fresh garlic is great but go easy raw garlic punches hard. - ¼ tsp black pepper
- Pinch of salt
Taste your tuna before salting. Canned tuna varies. - 1 tsp sriracha (optional)
Or hot sauce of your choice skip it for a kid-friendly version. - 2 oz cream cheese (optional)
Adds body and richness. Leave out for lighter rolls. - ¼ cup shredded cheddar (optional)
Melty cheese and tuna? Surprisingly good. Don’t knock it.
Wrapping & Frying:
- 10 egg roll wrappers
Found near tofu or in frozen section. Not spring roll wrappers they’re thinner. - 1 egg, beaten
For sealing the edges. No egg? Use a flour + water slurry. - Vegetable oil, for frying
Neutral oils work best. Peanut oil = gold standard for crispiness.
Garnish/Dip (Optional but Yes, Please):
- Soy sauce, spicy mayo, sweet chili sauce
A trio of dipping joy. Mix 2 tbsp mayo + 1 tsp sriracha for spicy mayo.
Pro Ingredient Tip: Don’t overdo the wet ingredients. Too much mayo or cream cheese and your filling turns to mush wet fillings = soggy egg rolls. We’re after crisp, not limp.
Step-by-Step Instructions
This isn’t complicated, but a few pro moves make all the difference.
Step 1: Make the Filling
Mix the tuna, mayo, mustard, scallions, garlic powder, pepper, sriracha, and optional cheese in a bowl. Use a fork to break the tuna up real fine.
Chef’s Note: If it looks too loose, add a spoon of panko or crushed crackers to firm it up. You want spreadable, not soup.
Taste it. Adjust seasoning. This is your only shot before the fry.
Step 2: Roll It Up
Place one egg roll wrapper on a clean surface like a diamond. Spoon 2 tablespoons of filling in a log across the center.
Fold the bottom corner up over the filling, tuck in the sides, roll tightly, then seal the edge with the beaten egg.
Repeat with the rest. Should make about 10.
Rolling Tip: Keep a damp paper towel over unused wrappers they dry out faster than you’d think.
Step 3: Heat the Oil
Pour 2 inches of oil in a deep pan or heavy-bottomed pot. Heat to 350°F (175°C).
Don’t wing this. Use a thermometer if you can. Too cold = greasy rolls. Too hot = burnt shells, raw middles.
Step 4: Fry in Batches
Gently lower 2–3 rolls at a time. Don’t crowd the pan they need breathing room.
Fry 2–3 minutes per side, until golden brown and bubbly.
Drain on a wire rack or paper towels. Let ’em cool a bit they’re molten inside.
Common Mistake: Don’t let them sit stacked on each other while hot. They steam and lose that glorious crunch.
Step 5: Serve Hot
Serve with dipping sauces. Eat immediately. Leftovers can be reheated in the oven or air fryer, but nothing beats fresh-from-the-fryer crisp.
Cooking Techniques & Science
This ain’t just throwing stuff in oil. There’s intention behind every move.
Why Egg Roll Wrappers?
They’re thick enough to hold the filling, thin enough to crisp up fast. Phyllo is too delicate. Spring roll wrappers? Too papery.
Why Fry at 350°F?
That’s the sweet spot for crispy outside, fully warmed filling. Any cooler and oil soaks in. Any hotter, and you’ll get a brown shell with a cold middle.
Crispy Science 101:
When the wrapper hits hot oil, moisture inside instantly turns to steam. That pushes out, puffing the wrapper slightly and creating bubbles the good kind. That’s why dry filling = key.
Tool Talk:
- Use a spider or slotted spoon for safe handling.
- Heavy-bottom pan retains even heat.
- Thermometer = game changer.
Shortcut Option: Air fry at 375°F for 10–12 min, flipping halfway. Spray with oil first. Not quite the same crunch, but hey, it’s close.
Serving & Pairing Suggestions
This isn’t a sit-down dinner dish. It’s a snack. A party bite. A “holy crap, did you make these?” kind of thing.
Serve on a platter with little ramekins of:
- Spicy mayo
- Sweet chili sauce
- Soy sauce or ponzu
- Wasabi-mayo (if you’re feeling bold)
Garnish with:
- Chopped scallions
- Black sesame seeds
- Thin ribbons of pickled ginger (adds a sushi-like zing)
What to Serve With It:
- A cold beer or sparkling sake.
- Cucumber salad for freshness.
- Miso soup to keep it light.
- Slaw with rice vinegar and sesame.
You could also make a “tuna egg roll bento box” vibe with rice, edamame, and a dipping trio. Fun for lunch, actually.
Why This Recipe Works
Because it’s simple, smart, and wildly satisfying.
It uses pantry staples but feels indulgent. It gives tuna a glow-up. You can batch ‘em out ahead of time and fry when needed. They freeze well too just fry from frozen a little longer.
It’s a mashup of comfort food and crispy snack. Something familiar but different.
And chefs? We love a good twist.
FAQs About Crispy Tuna Egg Rolls
Q: Can I use fresh tuna instead of canned?
Yep! Just sear, flake, and cool it before mixing. But don’t overcook dry tuna = sad filling.
Q: Can I make them ahead?
Totally. Wrap and store in the fridge (1–2 days) or freeze. Fry just before serving.
Q: What’s the best dipping sauce?
Spicy mayo (Kewpie + sriracha) is a go-to. But sweet chili sauce is a crowd pleaser. Ponzu adds brightness.
Q: Can I bake them instead of frying?
You can, but they won’t be as crispy. Bake at 400°F, brush with oil, and rotate for even color. Expect more chew, less crunch.
Q: Can I make these gluten-free?
Use gluten-free wrappers (hard to find, but exist) and double-check all sauces, especially soy. Tamari is a great sub.
These Crispy Tuna Egg Rolls are fast, flexible, and just a little addictive. They taste like you spent hours. They reheat like a dream. And they always disappear before you’re ready to share.
So make a double batch. Then make ‘em again next week.
And if you burn your tongue on the first bite? Hey. You’re not alone.
Final Expert Tips
- Drain that tuna. Seriously. Press it with paper towels if you need to.
- Don’t overstuff. It’s not a burrito.
- Always test one first. Fry it, bite it, tweak the rest.
- Add herbs if you like dill, parsley, chives just don’t go overboard.
- Want ‘em spicy? Add diced jalapeño or more hot sauce in the filling.
Freezer Tip: Freeze uncooked, wrapped rolls in a single layer. Transfer to a zip bag once solid. Fry straight from frozen just give ‘em a couple more minutes.
You can also bake or air fry if you wanna keep it lighter, but don’t expect the exact same shatter-crunch.
