Rice Paper Croissants

Cultural Context

Rice paper croissants are a social-media pastry hack that turns Vietnamese-style rice paper wrappers into croissant-shaped, gluten-free pastries. Food Network, Femina, Well+Good, and recent recipe sites all describe the same core technique: dip stacked rice paper in an eggy French-toast-style custard, cut and roll it like a croissant, then bake until puffed, crisp at the edges, and custardy in the center. This version is adapted from that source consensus, with the sweet cinnamon-vanilla profile used by I'm Hungry For That and Burnbrae Farms.

Ingredients

Main Components

• 6 round rice paper wrappers, 8 to 9 inches wide
• 2 large eggs, at room temperature
• 60 ml (1/4 cup) whole milk
• 13 g (1 tablespoon) granulated sugar
• 14 g (1 tablespoon) unsalted butter, melted and cooled slightly
• 2.5 ml (1/2 teaspoon) vanilla extract
• 1 g (1/4 teaspoon) ground cinnamon
• 1 g (1/4 teaspoon) baking powder
• 1 small pinch fine salt

For the Topping and Serving

• 6 g (1/2 tablespoon) granulated sugar, for sprinkling
• Powdered sugar, honey, jam, chocolate spread, or fresh berries, optional

Substitutions:

• Whole milk: use 2 percent milk or oat milk; the pastry will be slightly less rich.
• Unsalted butter: use salted butter and omit the pinch of salt.
• Cinnamon: omit it for a cleaner vanilla flavor, or replace it with a small pinch of cardamom.

Equipment

• Rimmed baking sheet
• Parchment paper
• Shallow bowl or pie plate wide enough for rice paper
• Whisk
• Kitchen scissors or sharp knife
• Thin spatula

Instructions

Preparation (Active time: 15 min)

1. Heat the oven: Position a rack in the center of the oven and heat to 350 F (175 C). Line a rimmed baking sheet with parchment paper.

2. Make the custard dip: In the shallow bowl, whisk the eggs, milk, 1 tablespoon sugar, melted butter, vanilla, cinnamon, baking powder, and salt until no streaks of egg remain. The baking powder may foam lightly; whisk again right before dipping.

3. Coat the first stack: Dip 1 rice paper wrapper into the custard just until both sides are coated and beginning to soften, about 5 to 8 seconds. Let excess drip back into the bowl and place the wrapper on a cutting board. Repeat with 2 more wrappers, stacking them neatly on top of the first.

4. Cut the croissant pieces: Cut a tall triangle from the center of the stacked wrappers, with the wide base about 5 inches across. You should have 1 center triangle and 2 curved side pieces.

5. Layer and roll: Place one curved side piece vertically over the center triangle, then place the second curved side piece horizontally along the wide base. Starting at the wide base, roll firmly but gently toward the tip. Curve the ends inward to make a crescent and transfer it tip-side down to the baking sheet.

6. Repeat: Whisk the custard again, then repeat the dipping, stacking, cutting, and rolling with the remaining 3 rice paper wrappers to make a second croissant. If the wrappers start tearing, shorten the dip time and handle them with a spatula.

Cooking (Active time: 30 min)

7. Sugar the tops: Sprinkle each croissant generously with the remaining sugar. The sugar helps the outside caramelize and crisp.

8. Bake until set: Bake for 30 to 35 minutes, rotating the pan once, until the croissants are puffed, deeply golden in spots, and no longer wet-looking in the center. The exterior should feel lightly crisp, while the middle stays soft and custardy.

Assembly & Finishing

9. Cool briefly: Let the croissants rest on the baking sheet for 5 minutes so the custard finishes setting and the rice paper releases cleanly.

10. Garnish and serve: Serve warm, plain or dusted with powdered sugar. For a dessert plate, add berries and a spoonful of jam or chocolate spread on the side.

Food Safety & Storage

• Minimum safe internal temperature: Egg-based custards should reach 160 F (71 C). If the center looks wet or runny, continue baking in 3-minute increments.
• Storage: Refrigerate leftovers in an airtight container for up to 2 days.
• Freezing: Not recommended; the rice paper becomes rubbery after thawing.
• Reheating: Reheat on a parchment-lined sheet at 325 F (165 C) for 6 to 10 minutes, or air fry at 300 F (150 C) for 3 to 5 minutes, until warmed through and lightly crisp again.

Serving Suggestions

• Serve with coffee, black tea, matcha, or a lightly sweet latte.
• Pair with fresh berries, citrus segments, or a small bowl of Greek yogurt for brunch.
• Traditional serving style: this is not a traditional French croissant; serve it as a playful gluten-free pastry riff with a mochi-like interior.

Scaling Notes

Half recipe (1/2x): Make 1 large croissant with 3 rice paper wrappers, 1 egg, 2 tablespoons milk, 1 1/2 teaspoons sugar, 1 1/2 teaspoons melted butter, and small pinches of cinnamon, baking powder, and salt.

Double recipe (2x): Make 4 croissants on 2 parchment-lined baking sheets. Rotate pans top to bottom and front to back halfway through baking; total bake time may increase by 3 to 5 minutes.

Chef's Notes

• Sourcing: Look for round rice paper wrappers labeled banh trang, spring roll wrappers, or rice paper sheets in Asian markets or the international aisle. Choose unbroken wrappers that are 8 to 9 inches wide.
• Make-ahead: Mix the custard up to 1 day ahead and refrigerate it covered. Shape and bake the croissants right before serving for the best texture.
• Variations: Add a very thin smear of chocolate spread, jam, red bean paste, or cream cheese before rolling. Keep fillings light so the center can set.
• Common pitfalls: Oversoaking makes the wrappers tear and bake up gummy. Underbaking leaves the center wet. Bake until the tops are more golden than pale.

Nutrition Information (Optional)

Per croissant: approximately 300 kcal

• Protein: 9g | Fat: 13g | Carbohydrates: 38g | Fiber: 1g

Sources

• Trend and technique reference: Food Network Kitchen, "Ham and Cheese Rice Paper Croissants" by Andy Liang, https://www.foodnetwork.com/recipes/food-network-kitchen/ham-and-cheese-rice-paper-croissants-20515741
• Source recipe adapted for sweet custard ratios: I'm Hungry For That, "Rice Paper Croissants (Viral TikTok Recipe)," published March 26, 2026 and modified April 24, 2026, https://imhungryforthat.com/rice-paper-croissants/
• Source recipe adapted for timing and basic method: Burnbrae Farms, "Rice Paper Croissants," https://www.burnbraefarms.com/en/recipe/rice-paper-croissants
• Trend context: Femina, "Rice Paper Croissants: The Hack For Crispy Pastry Without Dough," published February 6, 2026, https://www.femina.in/food/how-to/rice-paper-croissants-the-hack-for-crispy-pastry-without-dough-289212.html
• Trend context: Well+Good, "Rice Paper Croissants Are Going Viral on TikTok," https://www.wellandgood.com/food/rice-paper-croissants
• Image source: Mary's Test Kitchen image, https://www.marystestkitchen.com/wp-content/uploads/2024/08/ft-vegan-rice-paper-croissants.jpg

Version History:

• v1 (2026-05-16): Initial recipe by @Codex

Credits:

• Recipe development: @Codex, adapted from the sources listed above
• Testing: @Codex
• Verification: @Coordinator
• Photography: Mary's Test Kitchen; image source URL listed in Sources

Recipe Location: /Recipe-of-the-Week/Recipes/2026-05-16_rice-paper-croissants.md Images Location: /Recipe-of-the-Week/Images/rice-paper-croissants/