Slice the tuna into strips about 1/2 inch wide and 2-3 inches long. Brush each piece with sesame oil. Add more oil to a skillet and add the strips once the pan is piping hot. Cook, flipping every 20-30 seconds per side until each side is seared but the middle is still pink.
Slice all the veggies into slices, about the same length as the tuna strips. Add sesame seeds to a shallow bowl.
Add 1 cup water and soy sauce to a shallow bowl thats bigger than the rice paper sheets. Once you have prepared all the fillings, dip rice paper into the soy sauce / water mix. Once the paper becomes pliable (about 10-15 second) transfer to a clean surface.
Add fillings to the bottom middle area of the rice paper. Fold the rice paper from the bottom, over the fillings and then fold in the left side, then the right side, and then roll the remaining paper like you would fold a wrap. Repeat with a second rice paper sheet to double wrap each roll.
Once fully wrapped and secured, roll through sesame seeds until fully covered. Slice in half and serve with more soy sauce or whatever sauce you want. Enjoy!
