These viral TikTok rice paper tacos are such a fun and delicious Asian inspired appetizer. Frying rice paper in vegetable oil turns it into an ultra light and crispy, prawn-cracker like shell. This is topped with pan-fried shredded tofu, fresh green onions, avocado and sriracha mayo. Easy, visually impressive, delicious and unique.
If you’re into fresh, flavour-packed Asian-inspired recipes, you’ve got to try these! The pan-fried Sesame Rice Paper Rolls have this golden crunch I’m obsessed with.
Ingredients You’ll Need
This one’s seriously simple, super satisfying, and full of flavor—and the best bit? It all comes together in no time. You’ll find the full recipe card down the bottom so you can check the details and give it a crack.
- Extra firm tofu
- Soy sauce
- Vegetable oil
- Rice paper sheets
- Green onions (aka spring onions)
- Avocado
- Sriracha mayonnaise (plant-based)
- Sesame seeds
- Fresh cilantro leaves
Instructions
Follow this step-by-step guide with photos to make the “Crispy Rice Paper Tacos” recipe. For detailed times, temperatures, and quantities, please refer to the recipe card at the bottom of the post.
Step One: Prepare and marinate tofu slices in soy sauce.
Step Two: Cut rice paper into quarters and heat oil for frying.
Step Three: Fry rice paper pieces until crispy, then drain on paper towels.
Step Four: Pan-fry the tofu pieces until golden brown.
Step Five: Assemble tacos with tofu, avocado, green onions, cilantro, sriracha mayo, and sesame seeds.
Crispy Rice Paper Tacos
Ingredients
Tofu Pieces
- 12 oz extra firm tofu (350g) pressed
- 2 tablespoon soy sauce 30g
- 2 tablespoon vegetable oil 28g
Rice Paper Tacos
- 1/4 cup neutral vegetable oil for frying, 50g
- 3 rice paper sheets 21g total (7g per sheet)
- 2 green onions aka spring onion, 30g
- 1 avocado thinly sliced, 150g
- sriracha mayonnaise optional, plant-based, 1 Tbsp per taco (15g x 12 = 180g)
- sesame seeds optional, 1–2 tsp total (3–6g)
- fresh cilantro leaves optional, 5g
Instructions
- Cut the pressed tofu into bite-size slices about 1/4-inch thick. Place them in a shallow dish and pour the soy sauce over the top. Let marinate for 10 minutes, flipping halfway through to coat evenly.
- Heat 1 tablespoon of the vegetable oil in a nonstick or cast iron skillet over medium-high heat. Once hot, add half of the tofu slices in a single layer (don’t overcrowd). Cook for 3–4 minutes per side, or until golden and crispy. Transfer to a plate and repeat with the remaining 1 tablespoon oil and tofu.
- Using kitchen scissors, cut each rice paper sheet into quarters to make 12 pieces.
- Wipe out the same skillet and heat the 1/4 cup vegetable oil over high heat. Once the oil is hot (shimmery), add one rice paper quarter at a time. It will instantly puff, ripple, and turn white—this takes just a second. Quickly remove with tongs and place on a paper towel-lined plate. Repeat with all pieces.
- Place a few pieces of tofu on each crispy rice paper shell. Top with sliced avocado, green onions, a drizzle of sriracha mayo, and sprinkle with sesame seeds and chopped cilantro (if using). Serve immediately while crisp.
Tine says
the rice paper tacos turned out super crispy!! and so fun to watch puff up while cooking. i also loved that the toppings are totally customizable too.