Turn Sa Giang Rice Paper into more than a wrap. With this recipe blog, see how it crisps up to hold fresh tuna salad – an export-ready, versatile application for retail kits, foodservice menus, and private label programs.
At Sa Giang, rice paper isn’t just an ingredient – it’s a platform for new possibilities. In this short cooking video, we show how our globally trusted rice paper transforms into a light, crispy base for fresh tuna salad. It’s a simple switch that creates an elevated appetiser, a menu talking point, or a retail kit hero. Whether you’re building ready-to-eat packs, adding a signature appetiser to your restaurant menu, or developing private label innovations, this is rice paper reimagined – and built to scale.
Ingredients:
- 2 sheet of Sa Giang Rice Paper (cut into 4 pieces each sheet)
- 1 can of tuna, drained
- Lettuce, shredded
- Carrots, shredded
- Cucumber, sliced
- Spicy mayo (for drizzling)
- Nori flakes (or sesame seeds)
- Vegetable or olive oil (for frying)
Direction:
1. Fry the Rice Paper Shells:
Heat a shallow layer of oil in a large pan over medium heat.
Once hot, carefully lower a rice paper piece into the oil.
It should puff and crisp in just a few seconds – remove with tongs as soon as it’s golden and bubbly.
Drain on paper towels and let cool. Repeat with all pieces.
2. Prep the Filling:
Shred the lettuce and carrots.
Slice the cucumber.
Drain and fluff the tuna in a bowl (optional: season with a little soy sauce or lemon juice).
3. Assemble:
Arrange crispy rice paper “taco” shells on a plate.
Top with lettuce, carrots, and cucumber slices.
Spoon tuna into each shell.
4. Finish:
Drizzle spicy mayo over the top.
Sprinkle with nori flakes.
🌟 Tips & Serving Ideas:
Best enjoyed immediately while the rice paper is still crisp!
Can change the veggies option into avocado, pickled radish,…
Swap tuna for tofu or smoked salmon for a twist.
