Chocolate-Filled Matcha Rice Paper Croissant

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A little while back I made a rice paper croissant, posted it, and watched it explode to five million views. I’m still a little stunned by that, and endlessly grateful to everyone who watched and tried it. So naturally, I had to see how far I could push the idea. This matcha rice paper croissant is where I landed, and it might be the dessert of my dreams.

The original was already a fun trick. This version takes that same easy method and adds earthy matcha to the batter plus a pocket of melted chocolate in the middle. It is still just as simple, but it tastes SO much better, and it comes together in about 20 minutes start to finish.

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It also made my list of 36 Easy Asian Desserts, alongside a bunch of other favorites.

What Makes This Matcha Rice Paper Croissant So Good

People always ask what a rice paper croissant actually tastes like, since it is obviously not a real laminated, buttery croissant. The honest answer: it is its own thing. You get a crisp, delicate exterior and a soft, mochi-like chewy middle, kind of like the love child of a croissant and a piece of mochi. That texture contrast is the entire reason the original went viral, and it carries right over into this matcha version.

Now add matcha and chocolate to that. The matcha gives the shell a grassy, slightly bitter edge that keeps the whole thing from being too sweet, and the melted chocolate center turns it into a proper dessert. If you’re already a matcha-and-chocolate person, this hits a lot like my viral flat croissants with matcha white chocolate.

What Kind of Matcha Should You Use

For baking and cooking, you don’t need the expensive stuff. Culinary-grade matcha is made exactly for recipes like this, where it gets whisked into a batter and cooked. Save your pricey ceremonial-grade matcha for drinking, where its delicate flavor actually shines. Tasting Table has a clear breakdown of the difference if you want to nerd out.

Whatever grade you grab, look for a vibrant green color. Dull, yellowish matcha is usually old and will taste flat and overly bitter. America’s Test Kitchen is a good non-salesy primer on what matcha is and how to store it so it stays fresh.

Tips for Making Matcha Rice Paper Croissants

1. Yes, you can make these in an air fryer

The air fryer is the whole move here. It crisps the rice paper fast and evenly without deep frying or babysitting a pan. Preheat it to 350 degrees F so the outside sets quickly, and oil the basket if it isn’t already nonstick.

2. Whisk the matcha in well

Matcha loves to clump. Whisk it into the egg, sugar, and milk mixture until it is mostly smooth. A few tiny specks are totally fine and really look pretty, but you don’t want big dry pockets of powder.

3. Let the excess batter drip off

Dip each rice paper sheet, then let the extra batter run off before you stack it. Too much liquid makes the layers gummy and slow to crisp. You want them coated, not dripping.

4. Do not overfill with chocolate

A small amount of chocolate in the center melts into the perfect gooey ribbon. Go overboard and it leaks out the seams while it cooks. Start modest, you can always make another (you’ll want to anyway).

Storage and Leftovers

Like most crispy things, these are unbeatable straight out of the air fryer while the shell is crisp and the chocolate is molten. They will keep in an airtight container at room temperature for a day, but the exterior softens as it sits.

To bring back the crunch, pop them back in the air fryer for a couple of minutes rather than the microwave, which just steams them soft. Good news for snackers: since rice paper is naturally gluten free, this is an easy dessert to keep around for a gluten free crowd.

Ingredients

This makes two to three croissants, depending on how generous you’re with the layers.

• Eggs: the base of the batter that soaks into the rice paper and puffs as it cooks.
• Sugar: just enough to sweeten the shell.
• Milk: loosens the batter so it coats evenly. Any milk works.
• Matcha: culinary grade is perfect. Add more or less to taste.
• Round rice paper sheets: about 5 per croissant. The round ones are easiest to fold.
• Chocolate: I use Ghirardelli melting wafers, but chocolate chips or a chopped bar work too.

Equipment

• Air Fryer
• Cutting Board
• Whisk

How to Make a Matcha Rice Paper Croissant

1. Preheat your air fryer to 350 degrees F.
2. Whisk the eggs, sugar, and milk together in a wide dish. Add the matcha and whisk until mostly combined (a few little clumps are okay).
3. Dip five sheets of rice paper into the matcha batter one at a time, letting the excess drip off, then layer them on top of each other on a cutting board.
4. Cut the stack into thirds, leaving the middle piece as a triangle. Layer the right piece onto the middle, then lay the left piece across the wide end. Place a little chocolate in the center and roll from the wide end to form the croissant shape.
5. Use a spatula to move it into the air fryer (oil the basket first if it is not nonstick). Air fry for 5 to 6 minutes, until it starts to lightly brown on top.
6. Repeat with the remaining sheets and chocolate, then enjoy while warm and gooey.

For a savory snack that’s made similarly, the Baked Rice Paper Ham and Cheese Rolls are can’t-miss eats – TRUST me. They wrap honey ham and pepper jack in egg-dipped rice paper and baking them in shredded mozzarella for a chewy, cheesy gluten-free snack in 15 minutes.

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