Firecrack Dip with Wonton Chips


  • 8 oz tuna or salmon sushi grade
  • 2 tbsp red onion
  • 2 tbsp tomato
  • 1 tbsp cilantro
  • 3 8×8 eggroll wrappers makes 27 chips
  • Canola or vegetable oil for frying


  • 2 tbsp sriracha
  • 1 tbsp Japanese mayonnaise (if using American mayonnaise, add a pinch of msg)
  • 2 tsp sesame oil
  • 2 tsp pickled ginger brine
  • 1 tsp soy sauce
  • 1/4 tsp sugar

Optional add-ons:

  • Avocado
  • Green onion


  1. Mix together all the sauce ingredients and set it aside.
  2. Mince the tuna into a paste-like consistency. If your tuna has a lot of sinew, you may need to use a spoon and scrape the tuna off the sinew to separate it.
    Note: You can also use salmon. Always use sushi grade fish when preparing for raw consumption.
  3. Add the tuna to the sauce, along with finely chopped tomato, red onion, and cilantro. Mix well and set in the freezer (so it firms up a little bit and stays cold) while we make the wonton chips.
  4. Stack the eggroll skins on top of each other and cut them into 9 squares by making 2 vertical and horizontal cuts (like a tic-tac-toe board).
  5. In batches, fry in oil for 10-15 seconds, flipping over once. They will look like they are slightly under cooked but just trust me- any longer and they will brown too much. Rest on paper towels to absorb any excess oil.
  6. Plate then top the spicy tuna mix with some chopped green onions, and that’s it!
  7. You can also add some avocado slices to the side.


2 servings

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