Rice Paper Crisps (Rice paper Nachos)

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5 from 1 vote

Rice Paper Crisps (Rice paper Nachos)

Vietnamese inspired appetizer made from fried rice paper with vegetables, tofu and a peanut based sauce.

This recipe is delicious and super easy to make!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: Asian, Fusion, Vietnamese

Diet: Vegan, Vegetarian

Servings:

Calories: 310kcal

Author: Smruti

Ingredients

4-5 rice paper
¼ cup oil to fry
1 medium carrots peeled and chopped
1 medium onion chopped
2-3 stalks scallions chopped
7 oz firm tofu pressed with a heavy object and diced
2 teaspoon Oil for tofu
¼ cup salted peanuts
½ cup Asian peanut sauce

Instructions

Cut the rice paper into 4-6 parts using a pair of scissors. Heat oil in a pan till it is hot.
Drop a piece of rice paper in the oil to test the temperature. If it puffs up immediately, remove and start frying the rest.
Repeat for all the pieces. Else heat the oil a little more.
Drain and set aside on kitchen towels.
Heat some oil in a pan. Once hot, add diced tofu and cook till it is brown on all sides.
Once it is crisp on the sides, add onion and let it cook for a couple of minutes. Add 2 tablespoon of the peanut sauce and mix well. Once the sauce starts to dry up, turn down the heat and set the tofu on the side.
To assemble, place the rice paper crisps on a plate. Top with diced carrots, onions and green onions.
Add the sauce on top and some salted peanuts. Serve immediately.

Video

Notes

To fry the rice paper cut it into 4 parts with a pair of scissors before frying.
Use a shallow pan with just a centimeter of oil in it. That is enough to fry the rice paper without leaving it raw in parts.
Use super hot oil to fry. If the oil is not hot the rice paper will become transparent and look like plastic instead of puffing up on frying.
Fry the rice papers with a pair of tongs. They puff up in 5-10 seconds and can burn if left for a long time in oil. Drain on kitchen towels and use as the base of the Nachos.
While the crisps can be stored in an airtight container, they tend to get soggy if kept for a long time. I would suggest frying them only before serving or a while before but too much in advance.
Use creamy peanut butter. Using a crunchy one will not give a smooth sauce.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition