Drain the tuna very well — press it with a fork to remove as much liquid as possible. Excess moisture will make rolling harder and steam instead of crisp.

In a mixing bowl, combine the tuna, mayo, Dijon mustard, sriracha, lemon juice, spring onion and celery. Mix well and season with salt and pepper. Taste and adjust — it should be creamy, savoury and a little tangy.

Fill a shallow bowl or plate with warm water. Dip one rice paper sheet for 5–8 seconds — it should still feel slightly firm (it will continue softening as you work). Lay it flat on a clean bench or board.

Place a second rice paper sheet on top of the first (double-layering is key — it gives the roll structure and creates an extra-crispy outer shell).

Spoon about 2–3 tbsp of the tuna filling in a horizontal line across the lower third of the rice paper. Top with a small handful of shredded cheese.

Fold the bottom edge up over the filling, fold in the sides, then roll up tightly like a burrito. Press the seam to seal. Repeat with remaining rice paper and filling — you should get 4 rolls total.

Lightly spray both sides of each roll with avocado oil.

Preheat your air fryer to 200°C for 3 minutes.

Place the rolls in the air fryer basket in a single layer, seam-side down. Do not overcrowd — cook in batches if needed.

Air fry at 200°C for 10–12 minutes, flipping halfway through, until deeply golden and crispy all over. Keep an eye on them from the 9-minute mark as air fryers vary.

Remove and rest for 1–2 minutes before eating — the cheese inside will be molten hot!

Serve immediately while crispy, sprinkled with sesame seeds if using. Dip into soy sauce, sweet chilli, or sriracha mayo (equal parts mayo + sriracha). Sliced avocado on the side makes this a proper meal.