Viral Crispy Rice Paper Nuggets (Vegan)

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

COOK TIME15

TOTAL TIME30

Servings 1

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

Season Fall, Spring, Summer, Winter

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
1 tbsp 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!

Video

Notes

Cooking time and air fryer: air fryer models can vary in heat. The first time you make this recipe, I recommend checking for doneness at the 10 and 12 minute mark, just in case yours runs really hot. The air fryer I used for this recipe is this one from GreenPan, highly recommend if you're on the market for one!

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.

Nutritional Information - Per Serving