Rice Paper Croissants
Crispy, gluten-free, and beautifully golden, these rice paper croissants are made with just a handful of ingredients. Naturally vegan-friendly and customizable, they're perfect as a light brunch pastry or snack. Enjoy them sweet or savory, no pastry dough required.
Equipment
- Large shallow bowl
- Baking tray
- Pastry brush
- Parchment paper or silicone mat
- Tongs
- (Optional) Air fryer
Ingredients
- 6 sheets rice paper round type
- 3 tbsp olive oil or melted vegan butter
- 1 tsp maple syrup optional, for sweet version
- 1/2 tsp cinnamon or everything bagel seasoning
- 1 tbsp nut butter chocolate spread, or vegan cream cheese (filling of choice)
- Pinch of sea salt
Instructions
- Fill a large shallow bowl with warm water.
- Dip one rice paper sheet for about 10 seconds until soft. Lay flat.
- Soften a second rice paper sheet and layer it directly over the first.
- Lightly brush with olive oil or melted butter.
- Add a teaspoon of filling on one end.
- Roll gently into a croissant shape, folding in the sides slightly.
- Curve edges into a crescent.
- Repeat with remaining sheets.
- Preheat oven to 375°F (190°C) and line baking tray with parchment.
- Place croissants on tray, brush tops with oil or syrup, and season.
- Bake 12–15 minutes until golden and crisp.
- Let cool slightly before serving.
Notes
For extra crispness, air fry for 2–3 minutes at 380°F after baking.
Use savory or sweet fillings depending on your mood.
Don't over-soak the rice paper—10 seconds is enough.
Best enjoyed fresh, but can be reheated in oven.