Rice Paper Croissant (Air Fryer)

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Would you try a Rice Paper Croissant? 🤯

I had no idea what to expect when I set out to make this, but it turned out to be really tasty! Like a lot of Asian pastries, the flavors are on the subtle side, but I enjoyed that a lot because it allowed me to appreciate the textures just as much as the flavors.

It gets nice and crispy on the outside and warm and chewy like fresh mochi on the inside. It’s just a little sweet, so I feel like if you added a glaze or drizzled some chocolate on top it would be even better. Or take it in the complete opposite direction and fill it with ham and cheese for a savory version!

The full recipe is below, and be sure to let me know what you think if you give it a try! 🙌

And if you’re already a fan of rice paper recipes, my Spicy Ramen Spring Rolls are a savory, spicy twist that’s just as easy to make.

For the sweet side of the rice paper hack universe, Strawberry Rice Paper Mochi softens sheets in water, fills them with whipped cream and fresh strawberries, and folds them into a no-cook dessert that looks and eats like real mochi.

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How do you make rice paper croissants in the air fryer?

This rice paper croissant recipe skips dough entirely. You brush sheets of rice paper with a butter and milk mixture, fold them into flaky layers, and crisp them in the air fryer. Cooking the rice paper in the air fryer at 375F for about 8 minutes is what gives you those super crisp, croissant-like layers, no lamination required. It is the easiest rice paper air fryer hack for a fake-out croissant.

INGREDIENTS

• 3 eggs
• 3 tbsp granulated sugar
• 3 tbsp whole milk
• 15 round sheets of rice paper

Equipment

• Air Fryer
• Cutting Board
• Spatula
• Whisk

How to Make Rice Paper Croissants

INSTRUCTIONS

1. Prepare the egg mixture

Preheat the air fryer to 350 degrees F. Then, whisk the eggs, sugar, and milk well in a pan to combine.

2. Coat the rice paper in the egg mixture

Dip the five sheets of rice paper into the egg mixture one at a time. Let some of the excess drip off, and then layer them on top of each other on a cutting board.

3. Shape the rice paper stack into the croissant form

Cut the stack into thirds with the middle piece in the shape of a triangle. Then, layer the rightmost piece on top of the middle piece. Next, turn the left piece perpendicular and lay it across the wide end of the stack. Start folding it over on itself from the wide end to create the croissant shape. Repeat for the other two croissants.

4. Cook in the air fryer

Use a spatula to place them into your air fryer. Be sure to oil the inside of the air fryer if it isn’t nonstick. Bake for 5-6 minutes (the original recipe says 15 minutes, but 5-6 was absolutely enough when I did it). It should be ready when it starts browning a bit on top.

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