Crispy Rice Paper Nuggets

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

Roll the rice paper: Wet a chopping board to prevent sticking. Fill a shallow plate or large bowl with warm water.

Step 3

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.

Step 4

Add one-quarter of the tofu mixture to the lower third of the rice paper and shape it into a long sausage.

Step 5

Fold the bottom edge over the filling, fold in the sides, then roll tightly. Repeat with the remaining rice paper sheets and tofu filling.

Step 6

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.

Step 7

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.

Step 8

Serve: Plate the crispy rice paper nuggets with the sauce, and enjoy!