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Viral crispy rice paper nuggets on a cream plate with a small bowl of spicy peanut dipping sauce, topped with fresh cilantro and a lime half alongside

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.
Author Sarah Cobacho (plantbaes.com)
PREP TIME15 minutes
COOK TIME15 minutes
TOTAL TIME30 minutes
Servings 4
Course Appetizer, Snack
Cuisine Asian-Inspired
Keyword 30-minute snack, air fryer snack, chili, cilantro (coriander), crispy tofu, ginger, high-protein snack, lime, maple syrup, Party Food, peanut butter, plant-based, rice paper nuggets, scallions (spring onion), tofu

Ingredients

For the nuggets

  • 8 oz extra-firm tofu
  • 1 spring onion finely chopped
  • 2 tbsp reduced-sodium tamari or coconut aminos for a lower-sodium option
  • 1 tbsp ginger minced
  • 1 tbsp maple syrup
  • 4 rice paper sheets
  • avocado oil spray

For the sauce

  • 1 ½ tbsp smooth peanut butter
  • 2 tbsp lime juice
  • 1 tsp reduced-sodium tamari
  • 1 tsp maple syrup
  • 1 tsp gochujang paste or sriracha
  • water or coconut milk to thin to desired consistency

For serving

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.
Nutritional Information - Per Serving
Calories 593kcal | Carbohydrates 58g | Protein 38g | Fat 28g | Sodium 1013mg | Fiber 4g | Vitamin A 31IU | Vitamin C 7mg | Calcium 899mg | Iron 7.5mg