The idea for a California Roll Rice Paper Sushi Crunch Wrap came when I saw the viral sushi crunch wrap all over my feeds. I knew I had to make my own spin so one day I tested wrapping it in rice paper and frying the outside. This turned out perfect because the exterior got nice and crispy while the inside stayed fresh.
What is a California Roll Rice Paper Sushi Crunch Wrap?
A rice paper sushi crunch wrap takes all the flavors of a classic California roll and folds them into one large bundle wrapped in rice paper and nori. Then you pan fry the whole thing until the outside turns crispy and golden while the inside stays creamy and cool. Think of it as sushi meeting a crunch wrap, with the best textures of both.
Why You'll Love This Rice Paper Sushi Crunch Wrap
- No sushi skills needed: You fold everything into one big bundle, so there is no need to make individual, perfectly shaped sushi rolls.
- Crispy meets creamy: The fried rice paper shell is so crispy and complements the creamy crab and avocado filling for the best texture combo.
- Easy to customize: Swap the fillings around to match whatever you are craving or already have in the fridge.
Equipment You'll Need
- Rice cooker or pot
- Large mixing bowl
- Cutting board
- Pastry brush
- Tongs
- Large frying pan
Ingredients for California Roll Rice Paper Sushi Crunch Wrap
For the Sushi Rice
- Sushi rice: Short grain Japanese rice that turns sticky and holds the wrap together.
- Rice vinegar
- Sugar
- Salt
Fillings
- Imitation crab: Slightly sweet, mild crab sticks that give that signature California roll flavor. You can use real crab meat if you don't want to use imitation crab.
- Green onions
- Cream cheese
- Mayo
- Sriracha
- Salt
- Persian cucumber: Adds a ton of crunch to the filling.
- Avocado
- Furikake: A savory Japanese seasoning blend of sesame seeds, seaweed, and salt.
- Fried shallots or tempura bits: Crunchy toppings that add extra texture inside the wrap.
Spicy Mayo Sauce
- Mayo
- Rice vinegar
- Sugar
- Sriracha
Wrapping
- Rice paper: Thin rice paper rounds that crisp up beautifully when pan fried.
- Nori seaweed: Dried seaweed sheets that add classic sushi flavor and help hold everything in.
- Sesame seeds
- Neutral oil
Customizations
- Spicy salmon swap: Trade the imitation crab for cooked salmon tossed in spicy mayo for a spicy salmon version. Or you can even use canned tuna instead.
- Add some roe: Sprinkle in masago or tobiko for little pops of briny, salty flavor.
- Make it gluten free: Use gluten free crab sticks and skip the tempura bits to keep everything gluten free.
How to Make a California Roll Rice Paper Sushi Crunch Wrap
Season the Sushi Rice
Rinse the sushi rice until the water runs clear, then cook it in a pot or rice cooker according to the package instructions. Once cooked, mix in the rice vinegar, sugar, and salt, then let the rice cool to room temperature.
Make the Crab Filling
Shred the imitation crab by pulling each stick apart like string cheese, then roughly chop it with a knife.
In a large bowl, combine the crab, green onions, cream cheese, mayo, sriracha, and salt, then mix well until everything comes together.
Stir Together the Spicy Mayo
Make the spicy mayo by stirring together the mayo, rice vinegar, sugar, and sriracha until smooth, then set it aside.
Assemble the Wrap
Brush a cutting board with a thin layer of neutral oil. Rehydrate the rice paper sheets in lukewarm water, arrange them into one large square, and lay it down. Using a few grains of sticky rice to glue the edges, connect the nori sheets into a large square and place it on top of the rice paper.
In the center, add a big scoop of rice, then sprinkle on furikake and fried shallots or tempura bits. Layer on the crab mixture, cucumber, and avocado, then top with another big scoop of rice.
Fold the nori and rice paper over the filling together until sealed, creating a large circular bundle, then sprinkle the outside with sesame seeds.
Fry Until Crispy
Heat a large pan over medium and add a thin layer of neutral oil. Fry on all sides and corners until crispy and golden, about 5-7 minutes total.
Serve right away while it's still crispy with the spicy mayo on the side.
Storage
This rice paper sushi crunch wrap is best enjoyed fresh while the shell is still crispy.
If you want to make this ahead of time, prep the rice and filling but wrap and fry right before eating.
Tips to Make the Perfect California Roll Rice Paper Sushi Crunch Wrap
- Cool your rice first: Warm rice can tear the rice paper, so let it come down to room temperature before you build.
- Do not soak the rice paper too long: A quick dip is all it needs since it keeps softening after it gets wet. If you soak it, the rice paper will be too wet and will not crisp up in the pan.
- Keep the oil thin: A light layer fries up crispier than a heavy pool, which can turn the wrap greasy.
Frequently Asked Questions (FAQs)
Can I make a rice paper sushi crunch wrap ahead of time?
You can prep the components like the rice, crab filling, and spicy mayo a few hours ahead and keep them in the fridge. Hold off on assembling and frying until you are ready to eat, otherwise it won't be crispy.
What can I use instead of imitation crab?
Diced cooked shrimp, cooked salmon, real crab meat, or even canned tuna all work great here. Use whatever sushi style protein you love most.
Why is my rice paper not getting crispy?
Usually it's because you soaked the rice paper. You just need a quick dip and it will soften and become dry and sticky after a minute or so. Also, make sure to use a good amount of oil in the pan.
Do I need both rice paper and nori for this rice paper sushi crunch wrap?
The nori adds that classic sushi flavor while the rice paper is what crisps up in the pan, so together they give you the best of both.
Related Recipes You'll Love
- Viral Sushi Tacos
- Crispy Rice Paper Onigirazu (Sushi Sandwich)
- Salmon Sushi Bake
- Sushi Nachos
- Crab Rangoon Nachos
California Roll Rice Paper Sushi Crunch Wrap
Equipment
Ingredients
Rice
- 1 cup sushi rice
- 1.5 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
Fillings
- 12 sticks imitation crab shredded and roughly chopped
- 2 green onions chopped
- 3 oz cream cheese
- 3 tablespoon mayo
- 1 tablespoon sriracha
- ¼ teaspoon salt
- Furikake
- Fried shallots or tempura bits
- ½ Persian cucumber sliced thinly
- ½ avocado thinly sliced
Spicy Mayo Sauce
- ⅓ cup mayo
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 2 teaspoon sriracha
Wrapping
- 4 sheets rice paper 22cm round
- 4 nori sheets
- 1 tablespoon sesame seeds
- Neutral oil
Instructions
- Rinse the sushi rice until the water runs clear, then cook in a pot or rice cooker according to package instructions. Once cooked, mix in the rice vinegar, sugar, and salt, then let the rice cool to room temperature.1 cup sushi rice, 1.5 tablespoon rice vinegar, 1 teaspoon granulated sugar, ¼ teaspoon salt
- Shred the imitation crab by pulling each stick apart like string cheese, then roughly chop with a knife. In a large bowl, combine the crab, green onions, cream cheese, mayo, sriracha, and salt then mix well to combine.12 sticks imitation crab, 2 green onions, 3 oz cream cheese, 3 tablespoon mayo, 1 tablespoon sriracha, ¼ teaspoon salt
- Make the spicy mayo by stirring together the mayo, rice vinegar, sugar, and sriracha until smooth, then set aside.⅓ cup mayo, 1 tablespoon rice vinegar, 1 teaspoon granulated sugar, 2 teaspoon sriracha
- Brush a cutting board with a thin layer of neutral oil. Rehydrate the rice paper sheets in lukewarm water, arrange them into one large square, and lay it down. Using a few grains of sticky rice to glue the edges, connect the nori sheets into a large square and place it on top of the rice paper.4 sheets rice paper, 4 nori sheets
- In the center, add a big scoop of rice, then sprinkle on furikake and fried shallots or tempura bits. Layer on the crab mixture, cucumber, and avocado, then top with another big scoop of rice. Fold the nori and rice paper over the filling together until sealed, creating a large circular bundle, then sprinkle the outside with sesame seeds.½ Persian cucumber, ½ avocado, Furikake, Fried shallots, 1 tablespoon sesame seeds
- Heat a large pan over medium and add a thin layer of neutral oil. Fry on all sides and corners until crispy and golden, about 5-7 minutes total.Neutral oil
- Serve immediately while still crispy with the spicy mayo sauce on the side.
