Egg Rolls with Rice and Tuna
A tasty, simple recipe with a very unusual presentation! These rolls work well as an appetizer or as a complete meal, for example dinner. Since they’re made in an Asian style, you can serve them with chopsticks.
Updated : 06 February, 2026
Easy
About 45 min.
Ingredients
180 grams
Round rice
180 milliliters
Water
185 grams
Canned tuna
3 tablespoon
Mayonnaise
6
Chicken eggs
2.8 grams
Nori
1 tablespoon
Vegetable oil
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make egg rolls with rice and tuna? Prepare all the necessary ingredients. Since the rolls are made in an Asian style, I used chopsticks throughout the cooking process.
Step 2
Use round-grain rice, because this type has the sticky texture needed. With other rice, the rolls will likely fall apart. Put the rice in a bowl and rinse it 4 times until the water runs clear. Then transfer the rice to a pot and add water in a 1:1 ratio, and salt it. Cover the pot with a lid and place it on the heat.
Step 3
Bring the water to a boil (do not open the lid during the entire cooking process). Once it boils, reduce the heat to low and continue cooking the rice for 15 minutes. During this time, all the liquid will evaporate. Then turn off the heat and let the rice finish under the lid for another 10 minutes. This will bring it to the right consistency.
Step 4
Open a can of chopped canned tuna, drain all the liquid, and squeeze the tuna so it isn’t wet - but not too hard, otherwise it will become too dry. Transfer the tuna to a bowl and add mayonnaise. Mix well.
Step 5
Crack the eggs into a deep bowl, add salt, and mix (I mixed with chopsticks).
Step 6
Prepare a work surface where you’ll place the rice pieces. Take about a spoonful of cooked rice and press it into your palm. Put the tuna-and-mayonnaise mixture onto the rice “patty.” Now wrap the filling with rice so it’s completely inside, and shape the future rolls into an oblong form.
Step 7
Cut the seaweed sheets into long strips about 6 inches (15 cm) long and about 1/2 inch (1 cm) wide.
Step 8
Evenly grease a skillet with vegetable oil. A silicone brush works best. Set the skillet over low heat. Place a strip of nori on the heated skillet and pour on a little egg mixture so the seaweed strip is centered and the omelet ends up the same width as, or slightly wider than, the rice log.
Step 9
Place the rice log on the egg omelet and roll it up. Note: if the rice piece slides while rolling, the omelet isn’t ready yet. Cook the roll a bit longer so the egg mixture sets well. Make all the rolls this way. Add more vegetable oil during frying if needed.
Step 10
Transfer the finished rolls to a serving plate or dish.
Author note
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