These rice paper croissants take ordinary croissants to the next level!
They are super easy to make and can be filled with many different flavors - from chocolate and peanut butter, to strawberries and more!
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Imagine biting into a croissant that’s irresistibly crispy on the outside and delightfully soft and chewy on the inside, but with a modern twist—it’s made with rice paper!
These rice paper croissants are a quick, creative way to enjoy a bakery favorite without the need for pastry skills or an oven.
Perfect for when you’re craving a warm, golden treat but want something easy, gluten-free, or just plain fun to make.
Whether you enjoy them plain, stuffed with savory cheese, or sweet with Nutella or jam, these croissants are endlessly versatile and almost too easy to whip up.
They're perfect for breakfast, a snack, or even a light dessert. And the best part? No rolling out dough!
What Is Rice Paper?
Rice paper is a thin, translucent sheet made primarily from rice flour, tapioca starch, water, and salt.
It’s most commonly used to wrap fresh spring rolls or fried rolls. Rice paper has a unique texture: brittle and delicate when dry, but soft and pliable when dipped briefly in water.
Its neutral flavor makes it incredibly versatile, pairing well with both sweet and savory fillings.
Plus, it’s naturally gluten-free, making it a popular choice for those with dietary restrictions. Whether fried, baked, or enjoyed fresh, rice paper is a fantastic canvas for creative recipes like these delightful croissants!
Why You'll Love This Recipe
- Quick & Easy: Only a handful of steps and ingredients needed.
- Versatile: Can be filled with sweet or savory flavors.
- Gluten-Free: Perfect for those with dietary restrictions.
- Budget-Friendly: Made with affordable, pantry-staple ingredients.
- Impressive Results: Crispy, golden, and so satisfying!
Cost To Make
Estimated cost = $3.50, or $0.60 a croissant
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Eggs: Room temperature.
- Butter: Melted, and slightly cooled
- Baking Powder
- Milk: Room temperature.
- Vanilla Extract/Essence
- Ground Cinnamon
- White Sugar
- Round Rice Paper Sheets
For the Filling (Optional)
- Small chocolate pieces and finely chopped nuts (e.g. peanuts or pistachios)
- Peanut butter and Jelly, spread a thin layer of both
- Chocolate pieces and chopped strawberries
- Grated cheese
Instructions
Step 1: Preheat oven to 350 ° F (180 ° C). Line a baking tray with parchment paper.
Step 2: In a medium sized mixing jug, beat the eggs together.
Step 3: Whisk in the melted butter.
Step 4: Next, whisk in the baking powder, milk, vanilla extract, ground cinnamon, and sugar.
Step 5: Place mixture in a wide pan (wide enough to fit a sheet of rice paper).
Step 6: Take one sheet of rice paper and dip it into the egg mixture, flipping it once and allowing it to soak for a few seconds. Then drip off any excess liquid and place dipped rice paper sheet on your work bench.
Step 7: Repeat previous step 2 more times, stacking the dipped sheets. You will end up with a stack of 3 sheets of rice paper.
Step 8: Using a knife or scissors, cut the rice paper stack to form a triangle in the middle and 2 semi circles on either side of the triangle.
Step 9: Place one of the semi circles vertically on top of the triangle.
Step 10: Place the remaining semi circle top of the base of the triangle, matching the curves. It should look a bit like a sailboat shape.
Step 11: Optional: If you want your croissant to have a filling, pick your choice of filling from above and add a small amount along the middle of the bottom semicircle (don’t go all the way to the edges). You don’t want to overfill your croissant as it will make it harder to roll.
Step 12: Roll the stack of rice papers tightly up from bottom to top.
Step 13: Place rolled rice paper on lined baking tray.
Step 14: Repeat steps 6 to 13 for remaining rice paper sheets.
Step 15: Sprinkle each croissant with some white sugar.
Step 16: Bake croissants in preheated oven for about 20 to 25 minutes, or until golden and crisp.
Step 17: Remove from oven and allow to cool slightly before eating.
You might like to serve these rice paper croissants with a sweet dipping sauce like chocolate sauce, caramel sauce, or even strawberry sauce. Best served warm.
Tips for Success
- Don’t over-soak the rice paper—just a quick dip is enough.
- Add fillings sparingly to ensure they don’t burst out while cooking.
Substitutions / Variations
- Sweet: Fill with Nutella, cinnamon sugar, or jelly (jam).
- Savory: Try cheese, ham, or spinach and feta.
- Use matcha powder or cocoa to dust the outside for a fun twist.
Serving Suggestions
- Pair with a hot coffee or tea for a cozy breakfast.
- Serve alongside a fresh fruit salad for brunch.
- Dip into chocolate sauce or honey for a decadent dessert.
- Breakfast Board: Add them to a breakfast charcuterie board alongside fresh fruit, yogurt, and nuts for a fun, interactive meal.
- Party Appetizer: Cut them into smaller pieces and serve with sweet dips like strawberry sauce, or chocolate sauce.
Storage
These rice paper croissants are best eaten on the day they are made.
If you have any leftover, we recommend reheating them in the oven before eating.
FAQ
Adding a filling gives them a plumper, fuller appearance.
Without a filling, they’ll naturally be a bit flatter.
What rice is used for what?
Ever wondered which might be the best rice to use for a dish you’re about to make.
Or maybe you’re just curious and want to know more about rice in general.
Why not check out our pages on what is basmati rice and what is jasmine rice.
Helpful Rice Cooking Tips
Want to know how to cook rice or just need a little refresher?
Check out how to easily cook basmati rice, sushi rice, and jasmine rice on the stovetop.
Or, why not check out our recipes on how to make basmati rice, jasmine rice, and sushi rice in the Instant Pot.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Rice Paper Croissants
Ingredients
- 3 large eggs room temperature
- 4 tablespoons (60 grams, 2.10 ounces) butter, melted, and slightly cooled
- ½ teaspoon baking powder
- ½ cup (125ml/grams, 4.40 ounces) + 2 tablespoons milk, room temperature
- ½ teaspoon vanilla extract
- Pinch of ground cinnamon
- 1 ½ tablespoons (15 grams, 0.50 ounces) white sugar + 1 teaspoon for sprinkling
- 18 sheets round rice paper
Filling Ideas (Optional)
- Small chocolate pieces and finely chopped nuts e.g. peanuts or pistachios
- Peanut butter and Jelly spread a thin layer of both
- Chocolate pieces and chopped strawberries
- Grated cheese
Instructions
- Preheat oven to 350 ° F (180 ° C). Line a baking tray with parchment paper.
- In a medium sized mixing jug, beat the eggs together.
- Whisk in the melted butter.
- Next, whisk in the baking powder, milk, vanilla extract, ground cinnamon, and sugar.
- Place mixture in a wide pan (wide enough to fit a sheet of rice paper).
- Take one sheet of rice paper and dip it into the egg mixture, flipping it once and allowing it to soak for a few seconds. Then drip off any excess liquid and place dipped rice paper sheet on your work bench.
- Repeat previous step 2 more times, stacking the dipped sheets. You will end up with a stack of 3 sheets of rice paper.
- Using a knife or scissors, cut the rice paper stack to form a triangle in the middle and 2 semi circles on either side of the triangle.
- Place one of the semi circles vertically on top of the triangle.
- Place the remaining semi circle top of the base of the triangle, matching the curves. It should look a bit like a sailboat shape.
- Optional: If you want your croissant to have a filling, pick your choice of filling from above and add a small amount along the middle of the bottom semicircle (don’t go all the way to the edges). You don’t want to overfill your croissant as it will make it harder to roll.
- Roll the stack of rice papers tightly up from bottom to top.
- Place rolled rice paper on lined baking tray.
- Repeat steps 6 to 13 for remaining rice paper sheets.
- Sprinkle each croissant with some white sugar.
- Bake croissants in preheated oven for about 20 to 25 minutes, or until golden and crisp.
- Remove from oven and allow to cool slightly before eating. You might like to serve these rice paper croissants with a sweet dipping sauce like chocolate sauce, caramel sauce, or even strawberry sauce. Best served warm.
Olivia says
Made these, turned out great!