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“Wow these were so good and crunchy! My boyfriend also loved them, adding to the rotation! Thank you!!”
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
- 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
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?
Can I make it nut-free?
Can I freeze them?
Viral Crispy Rice Paper Nuggets (Vegan)
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
- 1 tbsp (15 ml) coconut milk - more 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 (5 to 10 seconds seems to be the sweet spot, depending on the brand), 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 (see notes), 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
Video
Per Serving/Portion
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Great recipe. Doubled it since the tofu package is 16 oz. A big hit at my party!
Modified slightly, added a little sriracha to the mixture and cooke 10 minutes at 375 in the air fryer.
Amazing Rhonda! Thank you for sharing your tips 🥰
This was my 2nd attempt. Rolled much tighter and held their shape. Delicious, crispy and lots of happy customers.
They look amazing Dierk! Thank you for sharing 👏
Hi Sarah! These look amazing!
We do not have an air-fryer, any tips for using a standard conventional oven? I also have a dutch oven as well if maybe would be good to ‘fry’ on the stove?
Hi Gabi 🥰 I would not recommend shallow frying them, I’m afraid the filling would fall out. What you could do if you want to try it, is to completely wrap individual little dumplings (new recipe idea?! 🤔). I have not tried in an oven but I think it should work as I’ve done other rice paper recipes in the oven! What I would do to try it:
– use baking paper
– crank up the heat (220 C if you can), and make sure to use circular heat / fan mode
– monitor them every 5 minutes the first time you make them. You will likely need to cook them longer than stated in the recipe
– make sure to not over soak the rice paper – stick to 5 seconds dunk max
And lastly, let us know how you go if you try 😂 I’m sure it would be helpful for others 🥰
Delicious flavor, will definitely make again. But how do I get the tofu to not fall out when they’re cut? I guess I could cut the rice paper into smaller pieces and wrap each nugget separately. I’d love to hear anyone else’s suggestions.
Hi Beth, I have not had that issue. Maybe your tofu might be a bit more crumbly than mine. I’d try using your hands to really squish the mixture together. I find it turns into more of a paste rather than a crumble. And you could try to roll your rice paper a little tighter; hope this helps 🥰
I’m excited to try this, and I think my high-school and college-age graddaughters will love it, too.I have a question about the nutrition information: looking at the protein content on the tofu package, it seems the nutrition info you state. is for the whole recipe, not one serving?
Hi Diana, I apologize. The serving should have stated 1, not 4. The nutrition information is for the total recipe 🙏 Hope you love it!
Hi, these look so tasty! Would it work to cook them in a normal oven if I don’t have an air fryer? Thanks!
I have not tried, but I would think so! Try upping the heat, using the fan mode, and baking until crispy; they would probably need longer than stated in the recipe 😊 Would love to know how you go if you try it!
This was absolutely delicious, thank you!
Wow these were so good and crunchy! My boyfriend also loved them, adding to the rotation! Thank you!!
So happy you both loved it! Thank you for sharing Justine 🥰
How many pieces are 1 serving?
The full recipe is 1 serving, you can split it if you prefer 😊
Thank you! I’ve been wanting to try these. 15 minutes was too long for my air fryer….a few were pretty burned, and I found the dressing too limey, but a nice jumping off point.
Hi Victoria, thank you for trying the recipe! I’m sorry to hear about the cooking time. Can I ask what air fryer you use? Super helpful to share! I’ll put a note to suggest people check earlier, depending on model x
I do love the lime in this one, but if you’re ever looking to tune it down, a splash of coconut milk is a great way to balance it out 😊
It’s a Ninja something. I can’t remember It’s whole name! 😁
Good to know! Thank you for sharing 🥰
You’re going to love this Viral Crispy Rice Paper Nuggets (Vegan) recipe! Make sure to leave a rating and attach a pic if you give it a go!