I’ve been seeing crispy rice paper nuggets all over my feed for weeks, so of course I had to put my own spin on them. These Viral Crispy Rice Paper Nuggets start with a simple tofu, ginger, and tamari filling rolled tight in rice paper, then air-fried until the outside shatters like a chip. They come together really quickly, are so crunchy, and oh so satisfying. And with 38 g of protein per serving, they’re a great quick meal or fun snack to help reach your daily goals. Dip them in the spicy peanut-lime sauce and you’ve got a snack that disappears faster than you can make the next batch.
Why I love this recipe (as a nutritionist)
- High-protein: 38 g of plant protein per serving, all of it from the tofu filling
- Calcium-rich: 899 mg per serving if using calcium-set tofu,
- Crispy without deep frying: the air fryer gets that shattery crunch from a light spritz of oil, so you keep the texture without the oil load
- Gluten-free option: use gluten-free rice paper with tamari or coconut aminos and the whole recipe works for a gluten-free table
- Kid-approved: bite-sized and dippable, which is usually the difference between tofu being eaten and tofu being negotiated over (hold the hot sauce in the dip, and halve the ginger, so it’s not too spicy!)
Ingredient notes
- Extra-firm tofu: the base of the filling. It crumbles easily and soaks up the ginger and tamari, and it is where nearly all the protein and calcium in this recipe comes from. Pat it dry well so the filling isn’t watery
- Rice paper: crisps up beautifully in the air fryer and holds the filling in a tight roll. Dip each sheet for only a few seconds, just until it starts to soften, or it turns sticky and tears
- Reduced-sodium tamari: brings deep savory flavor to both the filling and the sauce. Coconut aminos work if you want to bring the sodium down further
- Peanut butter: the base of the dipping sauce, creamy and rich against the sharp lime. Tahini is a straight swap if you’re avoiding peanuts
- Gochujang or sriracha: brings heat and a little sweetness to the sauce.
How to make this recipe (summary)
Start by patting the tofu dry with a clean kitchen towel, then crumbling it as finely as you can with your hands. The finer the crumble, the tighter the rolls hold together later.
Season the filling with the spring onion, reduced-sodium tamari, ginger, and maple syrup, mixing until everything is evenly coated.
Roll each portion into a softened rice paper sheet on a wet board. Shape the filling into a long sausage across the lower third, fold the bottom edge over it, fold in the sides, then roll tight so nothing leaks out.
Cut each roll into 5 small bite-sized pieces with kitchen scissors. Keep them small, since larger pieces never get properly crunchy.
Air fry at 400°F (200°C) for 15 minutes, turning the pieces partway through so every side crisps evenly. Whisk the peanut butter, lime juice, tamari, maple syrup, and gochujang into a smooth dipping sauce while they cook, loosening it with a splash of water, soy milk, or coconut milk.
Serve them hot, straight from the air fryer, with the sauce on the side for dipping. Give them a couple of minutes first, because they come out seriously hot. View recipe card below for detailed instructions.
Variations and tips
- Spice it up: add extra gochujang to the sauce, or finish the nuggets with a drizzle of chili oil just before serving
- Lower-sodium option: use coconut aminos in place of the reduced-sodium tamari in both the filling and the sauce
- Make it nut-free: swap the peanut butter in the dipping sauce for tahini, which keeps the same creamy texture
- Keep them small: if your nuggets come out chewy rather than crunchy, they were cut too big. Five pieces per roll is the sweet spot
- Serving idea: pile them onto a platter with extra lime wedges and cilantro for a party snack that works cold as well as hot
- If you like this recipe, you’ll also love our Rice Paper Roll Spanakopita, or Crispy Potato Salad with Spicy Peanut Sauce.
Why you’ll love this viral crispy rice paper nuggets TL;DR
- 38 g protein
- Crispy and dippable
- 30-minute recipe
- Air fryer easy
- Party-ready
FAQ
- Is this recipe gluten-free? It can be. Rice paper is naturally gluten-free, so use a certified gluten-free tamari or coconut aminos and the whole recipe is safe.
- Can I make it nut-free? Yes. Swap the peanut butter in the dipping sauce for tahini and everything else stays the same.
- How do I store leftovers? Keep them in an airtight container in the fridge for up to 3 days.
- How do I reheat them and keep the crunch? Reheat in the air fryer for a few minutes until crisp again. The microwave will make them soggy.
- Can I freeze them? No, these aren’t freezer friendly. The rice paper turns gummy once thawed, so make them fresh or reheat from the fridge.
Viral Crispy Rice Paper Nuggets (Vegan)
Crumbled tofu with ginger, tamari, and maple syrup, rolled tight in rice paper and air fried until the outside shatters. Served with a spicy peanut-lime dipping sauce, with 38 g of protein per serving.
Equipment
Ingredients
For the nuggets
- 8 oz (225 g) extra-firm tofu
- 1 spring onion - finely chopped
- 2 tbsp (30 ml) reduced-sodium tamari - or coconut aminos for a lower-sodium option
- 1 tbsp (15 g) ginger - minced
- 1 tbsp (15 ml) maple syrup
- 4 rice paper sheets
- avocado oil spray
For the sauce
- 1 ½ tbsp (24 g) smooth peanut butter
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 ml) reduced-sodium tamari
- 1 tsp (5 ml) maple syrup
- 1 tsp gochujang paste or sriracha
- water or coconut milk - to thin to desired consistency
For serving
- fresh cilantro - to sprinkle
- chili oil - optional
Instructions
- Prepare the tofu filling: Pat the tofu dry with a clean kitchen towel, pressing gently to remove some of the excess moisture. Add to a large mixing bowl and crumble as finely as possible using your hands. Add the spring onion, reduced-sodium tamari, ginger, and maple syrup, then mix until well combined.
- Roll the rice paper: Wet a chopping board to prevent sticking. Fill a shallow plate or large bowl with warm water. Dip one rice paper sheet into the water for a few seconds, just until it starts to soften, then place it on the wet chopping board. Add one-quarter of the tofu mixture to the lower third of the rice paper and shape it into a long sausage. Fold the bottom edge over the filling, fold in the sides, then roll tightly. Repeat with the remaining rice paper sheets and tofu filling.
- Cut and air fry: Using kitchen scissors, cut each roll into 5 small bite-sized pieces. Place on baking paper or an air fryer liner in the air fryer basket. Lightly spray with avocado oil and air fry at 400°F (200°C) for 15 minutes, or until crunchy. Gently stir or turn the pieces during cooking so all sides become crisp.
- Prepare the sauce: Add the peanut butter, lime juice, reduced-sodium tamari, maple syrup, and gochujang or sriracha to a small bowl. Stir until smooth and fully combined, adding water or coconut milk as needed to thin to your desired consistency.
- Serve: Plate the crispy rice paper nuggets with the sauce, and enjoy!
Notes
Bite-sized pieces: Make sure to cut the nuggets into small bite-sized pieces. If they are too large, they will not get as crunchy.
Let them cool slightly: The nuggets are very hot when they come out of the air fryer, so I recommend giving them a couple of minutes before digging in. I know, it’s hard.
Lower-sodium option: Use coconut aminos instead of reduced-sodium tamari.
Storage and reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer until crispy.
Nutrition Information
Per Serving/Portion
Calories: 593 kcalCarbohydrates: 58 gProtein: 38 gFat: 28 gSodium: 1013 mgFiber: 4 gVitamin A: 31 IUVitamin C: 7 mgCalcium: 899 mgIron: 7.5 mg
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