Tuna Egg Roll Recipe: Crispy Wraps Stuffed With Zesty Tuna Filling

This tuna egg roll recipe transforms simple ingredients into crispy, golden wraps with a zesty tuna filling that delivers restaurant-quality flavor at home.

The secret lies in perfectly seasoned tuna mixed with mayo, scallions, and a touch of soy sauce, all wrapped in delicate egg roll skins and cooked to a satisfying crunch.

I developed this recipe after craving a lighter, protein-packed alternative to traditional egg rolls—it’s become a brunch staple that disappears faster than you can say "second helping."

The filling starts with canned tuna drained and flaked, then tossed with mayo, rice vinegar, and a pinch of sesame oil for depth.

The real magic happens when you wrap the mixture tightly in egg roll skins—no overstuffing—and seal them with a tiny dab of water for that signature crispy edge. Pan-frying in a thin layer of oil creates a golden, shatteringly crisp exterior while keeping the filling tender inside.

For extra assurance, I recommend double-frying for maximum crunch, though air-frying works beautifully for a lighter version.

What you’ll end up with is a dish that’s crispy on the outside, juicy and flavorful on the inside, and perfect for brunch or lunch. The filling’s bright, tangy notes balance the richness of the egg roll skins, making every bite satisfying.

Serve with a side of sweet chili sauce or a soy-ginger dip for dipping, and you’ve got a meal that’s as impressive as it is delicious. This recipe is foolproof, adaptable, and guaranteed to become a weekday favorite.

Whether you’re feeding a crowd or treating yourself to a solo meal, these tuna egg rolls deliver the perfect mix of texture and flavor. The best part?

They’re ready in under 30 minutes, with minimal cleanup—just a hot pan and a plate. Here’s how to make them perfectly every time.

Ingredients for tuna egg roll

Eight crispy wraps packed with zesty tuna filling—no fancy ingredients, just big flavor.

The egg roll skins are the star here—King Noodle brand is my go-to, but any store-bought will work. Look for skins that are thin but sturdy—they should crackle when you touch them. The tuna? Wild-caught in water is ideal, but oil-packed works too if that's what you've got. Scallions add freshness, so grab a bunch and use the white and light green parts only. If you're feeling fancy, toast the sesame seeds in a dry pan for 30 seconds—they'll smell like heaven and add crunch.

No rice vinegar? Substitute white vinegar at half the amount, though the flavor won't be quite as delicate. Short on sesame oil? Avocado oil works in a pinch, but it won't have that signature nutty aroma. For extra umami, add a dash of fish sauce to the filling. The soy sauce can be swapped for coconut aminos if you're avoiding gluten. And if you're air-frying instead of pan-frying, spray the skins with oil before cooking—they need that fat to crisp up properly.

These keep surprisingly well—3 days in the fridge if stored in an airtight container with parchment between layers. For freezing, double-wrap in foil before popping in a bag. Reheat in a 350°F oven for 10-12 minutes—they'll lose some crisp but still taste amazing. I always make a double batch because they disappear faster than you can say 'second helping.' The filling stays fresh in the fridge for 2 days, so prep ahead if you're short on time.

Step-by-step instructions for crispy tuna egg rolls

Here's how to transform simple ingredients into golden, crispy egg rolls packed with zesty tuna filling.

In a medium bowl, gently flake the drained 1 can canned tuna with your fingers or a fork, breaking it into small, even pieces. Add the 0.25 cup mayonnaise, 1 tbsp rice vinegar, 0.5 tbsp sesame oil, 1 tbsp soy sauce, 0.25 tsp salt, and 0.125 tsp black pepper. Mix everything together until fully combined—you want a smooth, cohesive filling that holds its shape when rolled.

Next, finely slice the 3 whole scallions (white and green parts) and fold them into the tuna mixture. The scallions add a fresh bite that balances the richness of the tuna. Give it one last stir to ensure even distribution. This filling should be thick enough to stay compact when wrapped but still spreadable—if it feels too dry, add 1 tbsp water to help bind it together.

Lay out the 8 whole egg roll skins on a clean, flat surface. I like to work with one skin at a time to avoid drying them out. Place about 2 tablespoons of the tuna filling near the bottom corner of each skin, leaving a 1-inch border on all sides. This prevents the filling from bursting out during frying.

Fold the bottom corner of the skin over the filling, then tightly roll it up like a burrito. Press gently to seal the edges—this is where the 1 tbsp water comes in handy. Dip your finger in the water and run it along the sealed edge to help it stick. The goal is a neat, compact roll that won't unravel in the oil.

Heat 0.5 cup vegetable oil in a deep skillet or wok over medium-high heat until it shimmers and reaches 350°F. This is the sweet spot for achieving that perfect crispy exterior without burning the egg roll skins. Test the oil by dropping in a small piece of egg roll skin—it should sizzle immediately and float to the surface.

Carefully add the assembled egg rolls to the hot oil, working in batches if needed to avoid overcrowding. Fry for 3-4 minutes per side until they turn a deep golden brown. You'll know they're done when they're crispy all over and the filling is heated through. Don't rush this step—undercooking will leave them greasy, and overcooking will make them tough.

Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. Let them sit for 2-3 minutes while you sprinkle them with 1 tbsp toasted sesame seeds. The seeds add a nutty crunch and visual appeal. Serve immediately with 0.25 cup sweet chili sauce on the side for dipping—it cuts through the richness and adds a sweet-spicy kick.

For extra crispiness, you can broil them for 1-2 minutes in the oven after frying, but be careful not to burn them. These egg rolls are best enjoyed fresh while the skins are still crackling and the filling is warm. The contrast of the crispy exterior and tender filling makes every bite worth it!

Wine and beer pairings for this recipe

Crispy White Wine

For a perfect pairing, reach for a dry Riesling from Germany or Austria—its bright acidity and citrus notes mirror the tangy tuna filling while cutting through the richness of the fried skins.

I love Dr. Loosen Blue Slate ($18-$22) for its crisp finish and mineral undertones that complement the sesame and scallions. 🍷

Light-Bodied Reds

A Pinot Noir from Oregon or Burgundy adds subtle earthiness that enhances the umami in the tuna without overpowering it. Look for La Crema Sonoma Coast Pinot Noir ($25-$30)—its red fruit flavors and silky texture make it an unexpected but delicious match. Serve slightly chilled for an even lighter experience.

Asian-Inspired Sake

Skip the wine entirely and opt for dry junmai sake like Dassai 23 ($15-$20). The clean, slightly nutty profile harmonizes beautifully with the sesame and soy notes in the filling, while its crisp finish cleanses your palate between bites. Serve it warm at 110°F to enhance its aromatic qualities. 🍶

Beer Pairings

For beer lovers, a light lager like Asahi Super Dry ($2-$3) or Sapporo ($2-$4) works wonders—its crisp, clean taste won't compete with the dish but will refresh your palate.

If you prefer something with a little more character, try a wheat beer like Blue Moon ($5-$7), which adds a subtle citrus note that pairs well with the rice vinegar in the filling.

Non-Alcoholic Options

Don't drink alcohol? A sparkling yuzu soda like Yamazaki Yuzu Soda ($4-$6) offers a refreshing, citrusy alternative that mirrors the bright flavors in the egg rolls.

For something warmer, try hibiscus iced tea—its tartness balances the richness beautifully. Both options are easy to find at specialty grocers or online. 💧

Dipping Sauce Harmony

Pair your drink with the sweet chili sauce you're already serving, but consider adding a soy-ginger dip (mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, and 1 tsp honey) for extra depth.

The ginger complements the beer or sake pairings perfectly, while the honey rounds out the wine options. 🌶️

Frequently asked questions