20-Minute Crispy Rice Paper Tacos with Edamame & Avocado | Plant-based Recipe

Need a quick plant-based meal that is anything but boring? These 20-Minute Crispy Rice Paper Tacos with Edamame & Avocado bring together crispy rice paper shells, savory edamame, creamy avocado, crunchy purple cabbage, and a spicy-sweet sriracha-lime sauce.

They are vegan, easy to make, and packed with plant-based protein from edamame. Best of all, you can have dinner on the table in about 20 minutes.

Why You'll Love These Tacos

Rice paper wrappers are usually associated with fresh spring rolls, but they can also be transformed into crispy taco shells. The result is light, crunchy, and fun to eat.

The edamame filling provides plant-based protein, while avocado adds creamy texture and healthy fats. Purple cabbage, carrots, green onions, and sesame seeds bring color, crunch, and flavor.

This is exactly the kind of meal I love: simple ingredients, lots of plants, and plenty of flavor.

20-Minute Crispy Rice Paper Tacos Recipe

Servings: 4
Makes: 8 tacos
Prep + Cook Time: 20 minutes
Style: Vegan, plant-based, easy, high-protein

Ingredients

Quick Edamame Filling

• 2 cups shelled edamame
• 2 tablespoons low-sodium soy sauce or tamari
• 2 tablespoons rice vinegar
• 2 teaspoons toasted sesame oil
• 2 teaspoons maple syrup
• 1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger
• 1 to 2 garlic cloves, minced, or ¼ to ½ teaspoon garlic powder
• Pinch of red pepper flakes, optional

Creamy Sriracha-Lime Sauce

• ½ cup vegan mayonnaise or unsweetened plant-based yogurt
• 2 tablespoons lime juice
• 1 to 2 teaspoons sriracha
• 2 teaspoons maple syrup
• 1 to 2 teaspoons water, as needed

Crispy Rice Paper Tacos

• 8 round rice paper wrappers
• ¼ to ½ cup high-smoke-point oil, such as avocado or vegetable oil
• 8 inner purple cabbage leaves
• 1 cup finely shredded purple cabbage
• 1 medium carrot, grated, optional
• 2 avocados, sliced
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• Fresh cilantro, optional

Instructions

1. Make the edamame filling.
Add the edamame to a bowl and lightly mash about half with a fork, leaving the rest whole for texture. Stir in the soy sauce or tamari, rice vinegar, sesame oil, maple syrup, ginger, garlic, and red pepper flakes. Set aside.

2. Make the sauce.
Whisk together the vegan mayonnaise or plant-based yogurt, lime juice, sriracha, maple syrup, and water. Add just enough water to make the sauce easy to drizzle.

3. Prep your vegetables.
Have the cabbage, carrot, avocado, green onion, sesame seeds, and cilantro ready before you start cooking. Rice paper crisps very quickly, so it helps to have everything within reach.

4. Make the crispy rice paper shells.
Have tongs and a wooden spoon or another heat-safe utensil ready. Add enough oil to a skillet to submerge the rice paper and heat over medium.

Using tongs, carefully place one rice paper wrapper into the hot oil. Place one cabbage leaf in the center of the rice paper. Use the wooden spoon to gently bend the rice paper into a taco shell shape.

The rice paper will crisp very quickly. Remove it from the skillet as soon as it becomes crisp, being careful not to let the shell fold over too tightly.

Repeat with the remaining wrappers.

5. Assemble the tacos.
Fill each crispy shell with edamame, grated carrot, avocado, shredded purple cabbage, and green onion. Drizzle with the creamy sriracha-lime sauce and finish with toasted sesame seeds and cilantro.

Serve immediately while the shells are crispy.

Dr. Monique's Kitchen Tips

• Use cast iron: A cast-iron skillet maintains heat well and works especially well when cooking the shells in batches.

• Don't skip the cabbage leaf: Placing a cabbage leaf in the center of the rice paper creates a helpful buffer between the shell and the filling, helping it stay crispy.

• Keep wet toppings under control: Too much salsa or another wet topping can quickly soften your crispy shells.

• Change up the filling: You can swap the edamame for tofu, tempeh, soy curls, mushrooms, or jackfruit.

Healthy eating does not have to mean complicated cooking. These crispy rice paper tacos are proof that a plant-based meal can be quick, colorful, satisfying, and full of flavor.

If you have 20 minutes, you have enough time to make these tacos.

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