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.

Sliced tofu coated in glossy soy sauce in a shallow bowl.

Step One: Prepare and marinate tofu slices in soy sauce.

Quartered rice paper sheets arranged flat on a surface.

Step Two: Cut rice paper into quarters and heat oil for frying.

Puffed rice paper sizzling in a shallow layer of oil in a pan.

Step Three: Fry rice paper pieces until crispy, then drain on paper towels.

Golden-brown tofu resting on a paper towel–lined blue plate.

Step Four: Pan-fry the tofu pieces until golden brown.

Crispy rice paper topped with avocado slices, grilled tofu, orange sauce and black and white sesame seeds.

Step Five: Assemble tacos with tofu, avocado, green onions, cilantro, sriracha mayo, and sesame seeds.

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Ingredients You’ll Need
Instructions
Crispy Rice Paper Tacos
Author

Crispy Rice Paper Tacos

These viral 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.

Course Appetizer

Cuisine Asian

Prep Time 15

Cook Time 10

Total Time 25

Servings serves

Calories 119kcal

Ingredients

Tofu Pieces

12 oz extra firm tofu (350g) pressed
2 tbsp soy sauce
2 tbsp vegetable oil

Rice Paper Tacos

1/4 cup neutral vegetable oil for frying
3 rice paper sheets
2 green onions aka spring onion
1 avocado thinly sliced
sriracha mayonnaise plant-based
sesame seeds
fresh cilantro leaves

Instructions

Tofu Pieces

Slice pressed tofu into bite size pieces, 1/4-inch (0.6cm) thick. Place tofu in a shallow baking dish and pour soy sauce over the top. Leave to soak for 10 minutes, flipping half way through.
Heat 1 tbsp vegetable oil in a medium size frypan over medium-high heat. Add roughly half the tofu pieces to the pan, or as many can fit in a single layer without overcrowding. Fry for 3-4 minutes on each side until golden, then transfer to a plate. Repeat with remaining 1 tbsp vegetable oil and tofu.

Rice Paper Tacos

Using scissors, cut the rice paper into quarters.
Wipe down the fry pan used for the tofu. Heat the vegetable oil on high heat. Once hot, add one quarter of the rice paper sheets at a time. The rice paper will quickly expand, ripple, turn white. It will look like a prawn cracker. Carefully remove using tongs and transfer to a plate lined with paper towel. Repeat for all 12 rice paper pieces.
Divide the toppings among the tacos. Start with the tofu, then top with avocado, green onion, cilantro, a drizzle of sriracha mayonnaise and sprinkle of sesame seeds.