1. Preheat the air fryer to 350 degrees F.

2. Whisk the eggs, sugar, and milk in a pan.

3. Dip 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.

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

5. 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 was already browning on top).

6. Enjoy!