Crispy Tuna Rice Paper Rolls

Preheat oven 450F. Line a large baking pan with parchment paper. Drizzle generously with olive oil.

To make the tuna mixture, combine the canned Wild Planet tuna, yogurt, soy sauce, chili crisp oil, and chopped scallions. Mix until tuna is finely mashed up.

To assemble the spring rolls, add water to a shallow rimmed bowl. Working one at a time, dip a rice paper roll into the water to soften then place on a clean surface. Layer with a spoonful of the cooked sushi rice, tuna mixture, thinly sliced cucumber and carrots, chopped (charred) shishito peppers, and (optional) chopped cilantro.

Fold in the sides of the spring roll, then roll up tightly like a burrito. Place on the prepared baking pan. Repeat with remaining spring roll wrappers. Drizzle with olive oil once all are assembled.

Bake for 15 minutes, flip the spring rolls, then bake another 10 to 15 minutes, until spring rolls are browned and crispy on both sides. Let cool down at least 10 minutes.

Enjoy warm with additional soy sauce-chili crisp oil dipping sauce.