19 Delicious Recipes with Rice Paper Amazing

Zesty, versatile, and downright delicious, rice paper is the unsung hero of quick and creative meals! Whether you’re craving something light and fresh or hearty and comforting, these 19 recipes will transform the way you think about this humble ingredient. From crispy spring rolls to savory pancakes, there’s a dish for every taste and occasion. Ready to elevate your cooking game? Let’s dive into these mouthwatering ideas!

Fresh Spring Rolls with Shrimp and Herbs

Fresh spring rolls with shrimp and herbs are the culinary equivalent of a sunny day—bright, refreshing, and guaranteed to put a spring in your step. Packed with crisp veggies, succulent shrimp, and a riot of herbs, these rolls are a crunchy, herby hug in every bite.

Ingredients

• 8 rice paper wrappers
• 1 lb cooked shrimp, peeled and deveined
• 2 cups lettuce, shredded
• 1 cup carrots, julienned
• 1 cup cucumber, julienned
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup hoisin sauce
• 1/4 cup peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp sriracha
• 1/2 cup warm water

Instructions

1. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for 5 seconds until pliable.
2. Lay the wrapper flat on a clean surface. Arrange 3 shrimp in a line across the center of the wrapper.
3. Top the shrimp with 1/4 cup lettuce, 2 tbsp carrots, 2 tbsp cucumber, 1 tbsp mint, and 1 tbsp cilantro.
4. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up. Tip: Keep your fingers slightly wet to prevent sticking.
5. Repeat with the remaining wrappers and filling. Tip: Don’t overfill, or you’ll have a burrito situation on your hands.
6. In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, lime juice, and sriracha until smooth. Tip: For a thinner sauce, add water 1 tsp at a time.
7. Serve the spring rolls with the sauce on the side. Now, these beauties are a textural dream—crisp, tender, and bursting with freshness. Try serving them on a platter with extra herbs for a garden-fresh presentation.

Now, these beauties are a textural dream—crisp, tender, and bursting with freshness. Try serving them on a platter with extra herbs for a garden-fresh presentation.

Vietnamese Rice Paper Salad

Who knew that something as simple as rice paper could transform into a crunchy, refreshing salad that’s bursting with flavors? This Vietnamese Rice Paper Salad is a playful twist on traditional salads, offering a delightful crunch and a symphony of flavors that’ll make your taste buds dance. Perfect for those days when you’re craving something light yet satisfying, this dish is a game-changer.

Ingredients

• 4 sheets rice paper
• 1 cup shredded carrots
• 1 cup shredded purple cabbage
• 1/2 cup chopped cilantro
• 1/4 cup chopped mint
• 1/4 cup chopped peanuts
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp sugar
• 1 clove garlic, minced
• 1/2 tsp chili flakes

Instructions

1. Soak the rice paper sheets in warm water for 10 seconds until pliable. Lay them flat on a clean surface.
2. Cut the soaked rice paper into thin strips using scissors. Tip: For extra crunch, let the strips air dry for 5 minutes before adding to the salad.
3. In a large bowl, combine the rice paper strips, shredded carrots, purple cabbage, cilantro, and mint.
4. In a small bowl, whisk together fish sauce, lime juice, sugar, minced garlic, and chili flakes until the sugar dissolves. Tip: Adjust the sweetness or spiciness by adding more sugar or chili flakes according to your preference.
5. Pour the dressing over the salad and toss gently to combine. Tip: For best results, let the salad sit for 5 minutes before serving to allow the flavors to meld.
6. Sprinkle chopped peanuts on top for an added crunch.

Crunchy, tangy, and slightly spicy, this Vietnamese Rice Paper Salad is a textural wonder that’s as fun to eat as it is to make. Serve it in a large bowl for sharing, or portion it into individual cups for a cute, party-friendly appetizer.

Crispy Rice Paper Dumplings

Prepare to have your taste buds tantalized by these Crispy Rice Paper Dumplings, a dish that’s as fun to make as it is to devour. Perfect for when you’re craving something crunchy, chewy, and utterly irresistible, these dumplings are about to become your new kitchen obsession.

Ingredients

• 1 cup cooked jasmine rice
• 1/2 cup ground pork
• 1/4 cup shredded carrots
• 2 tbsp chopped green onions
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 8 rice paper sheets
• 2 tbsp vegetable oil
• 1/4 cup water

Instructions

1. In a bowl, mix 1 cup cooked jasmine rice, 1/2 cup ground pork, 1/4 cup shredded carrots, 2 tbsp chopped green onions, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/2 tsp garlic powder until well combined.
2. Dip one rice paper sheet into 1/4 cup water for 5 seconds until pliable but not too soft.
3. Lay the rice paper on a flat surface and place 2 tbsp of the filling in the center.
4. Fold the sides of the rice paper over the filling, then roll tightly from the bottom up to form a dumpling.
5. Repeat with the remaining rice paper sheets and filling.
6. Heat 2 tbsp vegetable oil in a non-stick pan over medium heat (350°F).
7. Place dumplings in the pan, seam side down, and cook for 3-4 minutes until golden brown.
8. Flip the dumplings and cook for another 3-4 minutes until crispy and golden on all sides.
9. Remove from pan and let cool for 1 minute before serving.

Just imagine biting into these dumplings: the crispy exterior gives way to a savory, flavorful filling that’s simply unforgettable. Serve them with a side of sweet chili sauce for an extra kick, or get creative by adding them to a fresh salad for a crunchy twist.

Rice Paper Pizza with Avocado and Cherry Tomatoes

Ever stumbled upon a pizza so light, it practically floats off your plate? Meet your new weeknight hero: a crispy, chewy rice paper crust topped with creamy avocado and bursts of sweet cherry tomatoes. It’s the love child of your favorite pizza and a summer salad, and it’s here to save your dinner routine.

Ingredients

• 4 rice paper sheets
• 1 tbsp olive oil
• 1/2 cup mashed avocado
• 1/4 cup sliced cherry tomatoes
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Lightly brush each rice paper sheet with olive oil on both sides to ensure they crisp up nicely.
3. Place the oiled rice paper sheets on the prepared baking sheet, making sure they don’t overlap.
4. Bake for 5 minutes, then flip and bake for another 5 minutes until golden and crispy. Tip: Watch closely after flipping to prevent burning.
5. Remove from the oven and let cool for 2 minutes. They’ll crisp up further as they sit.
6. Spread the mashed avocado evenly over each rice paper crust, leaving a small border around the edges.
7. Top with sliced cherry tomatoes, then sprinkle with salt, black pepper, and garlic powder. Tip: For extra flavor, add a drizzle of olive oil or a squeeze of lime juice.
8. Cut into quarters and serve immediately. Tip: Pair with a light salad or enjoy as is for a quick, satisfying meal.

Bite into this pizza for a crunch that gives way to creamy avocado and juicy tomatoes, a combo that’s refreshing yet indulgent. Serve it at your next picnic or slice it up for a fun appetizer—either way, it’s bound to disappear fast.

Grilled Rice Paper with Scallions and Sesame Seeds

Hold onto your spatulas, folks, because we’re about to turn the humble rice paper into a crispy, savory masterpiece that’ll have you questioning why you ever settled for plain old chips. Grilled Rice Paper with Scallions and Sesame Seeds is the snack you didn’t know you needed, but won’t be able to live without after one bite.

Ingredients

• 6 sheets rice paper
• 2 tbsp vegetable oil
• 1/4 cup scallions, thinly sliced
• 1 tbsp sesame seeds
• 1/2 tsp salt

Instructions

1. Preheat your grill or grill pan to medium-high heat (375°F to 400°F).
2. Brush both sides of each rice paper sheet lightly with vegetable oil to prevent sticking.
3. Place the oiled rice paper sheets on the grill. Grill for 1-2 minutes per side, or until they puff up and get crispy with golden-brown spots.
4. Sprinkle the grilled rice paper sheets with salt while they’re still hot for even seasoning.
5. Immediately after salting, sprinkle the scallions and sesame seeds over the top, pressing lightly to adhere.
6. Let cool for a minute to crisp up further, then break into shards or enjoy whole.

Who knew something so simple could be so addictive? The combination of the crispy rice paper with the fresh bite of scallions and the nutty crunch of sesame seeds is a texture lover’s dream. Serve these as a standalone snack, or crumble them over a salad for an unexpected twist.

Rice Paper Chips with Spicy Dip

Hold onto your hats, folks, because we’re about to dive into a snack so crispy, so light, and so downright addictive, you’ll forget all about those boring old potato chips. Rice Paper Chips with Spicy Dip are here to revolutionize your snack game, and trust us, your taste buds will thank you.

Ingredients

• 6 sheets rice paper
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/2 cup Greek yogurt
• 1 tbsp sriracha sauce
• 1 tsp lime juice

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Brush each rice paper sheet lightly with olive oil on both sides.
3. Sprinkle salt, garlic powder, and paprika evenly over the oiled rice paper sheets.
4. Cut each seasoned rice paper sheet into 8 triangles using kitchen scissors.
5. Arrange the rice paper triangles in a single layer on the prepared baking sheet.
6. Bake for 5-7 minutes, or until the edges curl up and the chips turn golden brown. Keep an eye on them to prevent burning.
7. While the chips bake, mix Greek yogurt, sriracha sauce, and lime juice in a small bowl to create the spicy dip.
8. Remove the chips from the oven and let them cool for 2 minutes on the baking sheet to crisp up further.

Every bite of these Rice Paper Chips offers a satisfying crunch, while the spicy dip brings a creamy, tangy heat that’s utterly irresistible. Serve them at your next game night or as a bold alternative to traditional appetizers, and watch them disappear before your eyes.

Rice Paper Wrapped Salmon with Dill Sauce

Ready to wrap your taste buds around something spectacular? This Rice Paper Wrapped Salmon with Dill Sauce is like a culinary hug—comforting, flavorful, and just a tad fancy without trying too hard.

Ingredients

• 4 salmon fillets (6 oz each)
• 8 rice paper wrappers
• 1 cup fresh dill, chopped
• 1/2 cup Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Soak one rice paper wrapper in warm water for 10 seconds until pliable, then lay it flat on a clean surface.
3. Place a salmon fillet in the center of the wrapper, season with 1/4 tsp salt and 1/8 tsp black pepper.
4. Fold the sides of the wrapper over the salmon, then roll it up tightly from bottom to top. Repeat with remaining fillets and wrappers.
5. Brush each wrapped salmon with olive oil and place on the prepared baking sheet.
6. Bake for 20 minutes, or until the rice paper is crispy and the salmon reaches an internal temperature of 145°F.
7. While the salmon bakes, mix the Greek yogurt, chopped dill, lemon juice, remaining salt, and pepper in a bowl to create the dill sauce.
8. Serve the salmon hot with a generous dollop of dill sauce on top.

Zesty and vibrant, this dish offers a delightful crunch from the rice paper against the tender, flaky salmon. Try serving it atop a bed of quinoa or alongside a crisp cucumber salad for a meal that’s as beautiful as it is delicious.

Vegetarian Rice Paper Rolls with Peanut Sauce

Vibrant, versatile, and downright delicious, these vegetarian rice paper rolls are your ticket to a light yet satisfying meal that’s as fun to make as it is to eat. Paired with a creamy peanut sauce, they’re a playful twist on traditional spring rolls that’ll have you rolling back for seconds.

Ingredients

• 8 rice paper sheets
• 2 cups shredded carrots
• 2 cups thinly sliced cucumber
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup cooked vermicelli noodles
• 1/2 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp garlic powder
• 1/4 cup warm water

Instructions

1. Fill a large bowl with warm water. Dip one rice paper sheet into the water for 10 seconds until pliable.
2. Lay the softened rice paper on a clean, damp kitchen towel. Arrange a small handful of carrots, cucumber, mint, cilantro, and noodles in the center, leaving 2 inches of space on each side.
3. Fold the sides of the rice paper over the filling, then roll tightly from the bottom up, like a burrito. Repeat with remaining ingredients.
4. For the peanut sauce, whisk together peanut butter, soy sauce, lime juice, honey, garlic powder, and warm water in a bowl until smooth. Tip: If the sauce is too thick, add more water one tablespoon at a time.
5. Serve the rolls immediately with the peanut sauce on the side. Tip: For extra crunch, add a few crushed peanuts to the sauce. Tip: Keep a damp towel over the rolls to prevent them from drying out.

Absolutely bursting with fresh flavors and textures, these rolls offer a crisp contrast to the rich, velvety peanut sauce. Try serving them on a platter with extra herbs for a DIY rolling party that’s sure to impress.

Rice Paper Bacon

Dare to dive into the crispy, smoky world of Rice Paper Bacon, where your vegan dreams and bacon fantasies collide in a symphony of crunch. This isn’t just a recipe; it’s a revolution on a plate, proving that you can indeed have your bacon and eat it too, guilt-free.

Ingredients

• 6 sheets rice paper
• 2 tbsp nutritional yeast
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 cup soy sauce
• 2 tbsp maple syrup
• 1 tbsp liquid smoke
• 2 tbsp water
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together soy sauce, maple syrup, liquid smoke, and water to create your marinade.
3. Cut each rice paper sheet into 4 equal strips using kitchen scissors for uniform bacon strips.
4. Dip each rice paper strip into the marinade, ensuring both sides are coated but not soggy. Let excess drip off.
5. Lay the strips flat on the prepared baking sheet, leaving space between each to prevent sticking.
6. In another bowl, mix nutritional yeast, smoked paprika, garlic powder, and onion powder for the seasoning blend.
7. Sprinkle the seasoning blend evenly over the marinated rice paper strips.
8. Drizzle olive oil lightly over the top to help crisp up the bacon in the oven.
9. Bake for 8-10 minutes, then flip each strip and bake for another 5-7 minutes until crispy and golden brown.
10. Remove from the oven and let cool for 2 minutes to crisp up further before serving.

Vividly crispy with a smoky-sweet punch, this Rice Paper Bacon is a game-changer for breakfast sandwiches, salads, or just snacking straight off the tray. Its texture? Think less ‘chewy disappointment’ and more ‘why isn’t all bacon this easy?’

Sticky Rice Paper with Coconut and Mango

Look no further for a dessert that’s as fun to make as it is to eat! This Sticky Rice Paper with Coconut and Mango is a tropical twist on tradition that’ll have you dancing in your kitchen.

Ingredients

• 1 cup sticky rice
• 1 1/2 cups water
• 1/2 cup coconut milk
• 1/4 cup sugar
• 1/2 tsp salt
• 1 ripe mango, sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Rinse 1 cup sticky rice under cold water until the water runs clear.
2. Combine the rinsed rice with 1 1/2 cups water in a rice cooker and cook according to manufacturer’s instructions. Tip: Soaking the rice for 30 minutes before cooking can make it even stickier.
3. While the rice cooks, heat 1/2 cup coconut milk, 1/4 cup sugar, and 1/2 tsp salt in a small saucepan over medium heat until the sugar dissolves, about 3 minutes. Set aside.
4. Once the rice is done, gently fold in the coconut milk mixture until fully absorbed. Let it sit covered for 10 minutes to allow the flavors to meld.
5. Lay out a sheet of rice paper on a clean surface, spoon some sticky rice onto it, add a few slices of mango, and sprinkle with toasted sesame seeds. Tip: Wet the rice paper slightly for easier rolling.
6. Roll the rice paper tightly around the filling, tucking in the sides as you go. Tip: Use a sharp knife to cut the rolls for cleaner edges.

Every bite of this dessert is a chewy, sweet, and slightly nutty adventure. Serve these rolls on a platter with extra mango slices for a pop of color, or pack them for a picnic to impress your friends with your culinary prowess.

Rice Paper Nachos with Cheese and Jalapeños

Ready to revolutionize your snack game with a crunch that’s anything but ordinary? These Rice Paper Nachos with Cheese and Jalapeños are here to dazzle your taste buds and add a playful twist to your munching routine. Light, crispy, and loaded with cheesy goodness, they’re the perfect excuse to ditch the same-old chips and dive into something daringly delicious.

Ingredients

• 6 rice paper sheets
• 1 cup shredded cheddar cheese
• 1/4 cup sliced jalapeños
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Brush each rice paper sheet lightly with olive oil on both sides, then cut them into triangle-shaped pieces for that classic nacho look.
3. Arrange the rice paper triangles in a single layer on the prepared baking sheet, ensuring they don’t overlap.
4. Sprinkle the shredded cheddar cheese evenly over the rice paper triangles, then top with sliced jalapeños.
5. Bake in the preheated oven for 5-7 minutes, or until the cheese is bubbly and the edges of the rice paper are golden and crispy.
6. Remove from the oven and immediately sprinkle with garlic powder and smoked paprika for an extra flavor kick.

Just like that, you’ve got a plate of nachos that’s a riot of textures—crispy, chewy, and melt-in-your-mouth cheesy. Serve them up with a side of cool sour cream or a zesty avocado dip to balance the heat from the jalapeños, and watch them disappear before you can say ‘more please!’

Rice Paper Tacos with Spicy Beef

Hold onto your hats, foodies, because we’re about to dive fork-first into a dish that’s as fun to make as it is to eat! These Rice Paper Tacos with Spicy Beef are the love child of your favorite taco night and the crispy, chewy joy of rice paper rolls.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 rice paper sheets
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/4 cup sour cream

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add ground beef to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
3. Stir in minced garlic, chili powder, cumin, salt, and black pepper. Cook for another 2 minutes until fragrant. Tip: Toast your spices in a dry pan before adding them to unlock deeper flavors.
4. Remove skillet from heat and set aside.
5. Fill a large bowl with warm water. Dip one rice paper sheet into the water for 5 seconds until pliable but still slightly firm. Tip: Work with one sheet at a time to prevent sticking.
6. Lay the damp rice paper on a clean surface. Spoon 2 tbsp of the spicy beef mixture onto the lower third of the sheet.
7. Top the beef with shredded lettuce, diced tomatoes, and chopped cilantro.
8. Fold the bottom edge of the rice paper over the filling, then fold in the sides, and roll tightly to enclose. Tip: Don’t overfill your tacos, or they’ll be harder to roll.
9. Repeat with remaining rice paper sheets and filling.
10. Serve immediately with a dollop of sour cream on top.

Just imagine the crunch of the rice paper giving way to the spicy, savory beef and the fresh pop of veggies. These tacos are a riot of textures and flavors, perfect for shaking up your dinner routine or impressing at your next potluck.

Rice Paper Sushi Rolls

So, you’ve decided to ditch the traditional nori and dive into the world of rice paper sushi rolls? Bold move, my friend, and one that’s about to pay off in spades. These translucent beauties are not just a feast for the eyes but a party in your mouth, blending the best of sushi and Vietnamese spring rolls into one irresistible package.

Ingredients

• 8 rice paper sheets
• 2 cups sushi rice, cooked
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1 avocado, sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• 8 oz imitation crab meat, shredded
• 1/4 cup mayonnaise
• 1 tbsp sriracha
• 1/4 cup water, for rolling

Instructions

1. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked sushi rice to season it.
2. Combine the mayonnaise and sriracha in another bowl to create a spicy mayo. Set aside for assembly.
3. Fill a large shallow dish with warm water. Dip one rice paper sheet into the water for about 5 seconds until it’s pliable but still slightly firm.
4. Lay the damp rice paper on a clean, flat surface. Spread about 1/4 cup of the seasoned sushi rice evenly over the lower third of the sheet, leaving a 1-inch border at the edges.
5. Layer a few slices of avocado, julienned cucumber and carrot, and a sprinkle of shredded imitation crab meat over the rice.
6. Drizzle a teaspoon of the spicy mayo over the fillings for an extra kick.
7. Carefully fold the sides of the rice paper over the fillings, then roll tightly from the bottom up, ensuring the fillings are snugly enclosed.
8. Repeat the process with the remaining rice paper sheets and fillings.
9. Slice each roll into 6 pieces with a sharp, wet knife to prevent sticking. Serve immediately or chill for up to an hour before serving.

Crisp, fresh, and with just the right amount of kick, these rice paper sushi rolls are a game-changer. Serve them with extra spicy mayo on the side for dipping, or get creative by adding a sprinkle of sesame seeds for crunch. Either way, they’re bound to disappear faster than you can say ‘more please.’

Rice Paper Lasagna with Spinach and Ricotta

Oh boy, are you in for a treat with this twist on a classic that’ll have your taste buds doing the cha-cha! Imagine all the gooey, cheesy goodness of lasagna but with a lighter, crispier edge thanks to rice paper. It’s like lasagna went on a spa retreat and came back refreshed.

Ingredients

• 12 rice paper sheets
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 1 egg
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix together ricotta, mozzarella, Parmesan, spinach, egg, salt, and pepper until well combined. Tip: Squeeze excess water from spinach to prevent a soggy lasagna.
3. Soak one rice paper sheet in warm water for 5 seconds until pliable, then lay it flat on a clean surface.
4. Spread 2 tbsp of the cheese and spinach mixture evenly over the rice paper, then roll it up tightly. Repeat with remaining sheets and filling.
5. Spread 1/2 cup marinara sauce on the bottom of the prepared dish. Arrange the rice paper rolls seam side down in the dish. Tip: Don’t overcrowd the dish to ensure even cooking.
6. Pour the remaining marinara sauce over the rolls, then sprinkle with extra mozzarella if desired.
7. Bake for 25 minutes, or until the cheese is bubbly and golden. Tip: Let it sit for 5 minutes before serving to set.

Just like that, you’ve got a lasagna that’s crispy on the outside, creamy on the inside, and bursting with flavor. Serve it with a side of garlic bread for the ultimate comfort food experience, or get fancy and drizzle with a balsamic reduction for an extra zing.

Rice Paper Cannoli with Sweet Cream

Buckle up, dessert lovers! We’re about to take your taste buds on a joyride with a twist on the classic cannoli that’s as fun to make as it is to eat. Imagine the crispness of rice paper hugging a luscious sweet cream filling—yes, it’s as dreamy as it sounds.

Ingredients

• 12 rice paper sheets
• 1 cup ricotta cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips
• 1 tbsp vegetable oil

Instructions

1. In a mixing bowl, combine 1 cup ricotta cheese, 1/2 cup powdered sugar, and 1 tsp vanilla extract until smooth.
2. Gently fold in 1/2 cup mini chocolate chips into the sweet cream mixture.
3. Fill a large bowl with warm water and quickly dip one rice paper sheet at a time for about 5 seconds until pliable.
4. Lay the softened rice paper on a flat surface and place 2 tbsp of the sweet cream mixture in the center.
5. Roll the rice paper tightly around the filling, folding in the sides as you go to form a cannoli shape.
6. Heat 1 tbsp vegetable oil in a pan over medium heat and fry each cannoli for 1-2 minutes per side until golden and crisp.
7. Transfer to a paper towel-lined plate to cool slightly before serving.

Light, crispy, and irresistibly creamy, these Rice Paper Cannoli are a playful nod to tradition with a modern twist. Serve them dusted with extra powdered sugar or drizzle with chocolate for an extra decadent touch.

Rice Paper Wrapped Chicken with Lemongrass

Today is ‘2025-08-19 02:54:44.833237’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Rice Paper Wrapped Chicken with Lemongrass’ using the structure below.

Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 1 lb chicken breast, thinly sliced
• 2 tbsp lemongrass, finely chopped
• 1 tbsp garlic, minced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp black pepper
• 10 rice paper sheets
• 1 cup warm water
• 2 tbsp vegetable oil

Instructions

1. In a bowl, combine 1 lb chicken breast, 2 tbsp lemongrass, 1 tbsp garlic, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp black pepper. Mix well and marinate for 30 minutes.
2. Dip 1 rice paper sheet into 1 cup warm water for 5 seconds until pliable. Lay flat on a clean surface.
3. Place a portion of the marinated chicken onto the center of the rice paper. Fold the sides inward, then roll tightly from the bottom to enclose the chicken.
4. Heat 2 tbsp vegetable oil in a pan over medium heat. Add the wrapped chicken and cook for 3-4 minutes on each side until golden brown and the chicken is cooked through.
5. Serve hot with your favorite dipping sauce. Tip: For extra crispiness, let the wrapped chicken sit for a minute after cooking to allow the rice paper to crisp up further.

Just like that, you’ve got yourself a dish that’s crispy on the outside, juicy on the inside, and bursting with lemongrass flavor. Try serving these with a side of sweet chili sauce for an extra kick that’ll have your taste buds dancing.

Rice Paper Crepes with Banana and Nutella

Picture this: a lazy Sunday morning where your breakfast game needs to level up from the mundane. Enter the scene-stealing Rice Paper Crepes with Banana and Nutella, a dish that’s as fun to make as it is to devour, proving that great things indeed come in delicate, chewy packages.

Ingredients

• 4 rice paper wrappers
• 1 cup Nutella
• 2 bananas, sliced
• 1 tbsp butter
• 1/2 cup water, warm

Instructions

1. Fill a large bowl with warm water (about 110°F) to soften the rice paper wrappers.
2. Dip one rice paper wrapper into the water for 5 seconds until pliable but still slightly firm.
3. Lay the softened wrapper flat on a clean surface and spread 1/4 cup of Nutella evenly over it, leaving a 1-inch border.
4. Arrange banana slices over the Nutella in a single layer.
5. Carefully fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to form a crepe.
6. Repeat the process with the remaining wrappers and filling.
7. Heat a non-stick skillet over medium heat (350°F) and melt 1/2 tbsp of butter.
8. Cook each crepe for 2 minutes on each side until golden brown and slightly crispy.
9. Transfer to a plate and let cool for 1 minute before serving to avoid a molten Nutella situation.

Light, crispy, and oozing with gooey Nutella, these crepes are a textural dream. Serve them with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent twist that’ll have everyone asking for seconds.

Rice Paper Ravioli with Mushroom Filling

Prepare to have your mind blown and your taste buds tantalized with this twist on traditional ravioli that swaps out pasta for rice paper, creating a lighter, yet equally delicious, bite. Perfect for those who love to play with their food and eat it too, this dish is a fun fusion of Italian and Asian flavors that’ll make you the star of any dinner party.

Ingredients

• 12 rice paper wrappers
• 2 cups finely chopped mushrooms
• 1 tbsp olive oil
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups water, for soaking

Instructions

1. Heat olive oil in a pan over medium heat. Add mushrooms and garlic, sautéing until mushrooms are soft and garlic is fragrant, about 5 minutes.
2. In a bowl, combine sautéed mushrooms, ricotta, Parmesan, egg, salt, and pepper. Mix well to create the filling.
3. Soak one rice paper wrapper in warm water for 10 seconds until pliable. Lay flat on a clean surface.
4. Place 1 tbsp of the mushroom filling in the center of the wrapper. Fold the sides over the filling, then roll tightly to form a ravioli. Repeat with remaining wrappers and filling.
5. Bring a pot of water to a gentle boil. Add ravioli in batches, cooking for 2 minutes or until they float to the surface.
6. Remove ravioli with a slotted spoon and serve immediately. Tip: For extra flavor, drizzle with a bit of truffle oil before serving.

Yield to the irresistible combination of creamy, cheesy filling wrapped in the delicate, slightly chewy embrace of rice paper. These ravioli are a textural dream, offering a light yet satisfying bite that pairs beautifully with a crisp white wine or a simple side salad for a complete meal.

Rice Paper Baklava with Honey and Nuts

Y’all ready to twist tradition on its head? This Rice Paper Baklava with Honey and Nuts is the rebellious cousin of the classic dessert, offering a lighter, crispier take that’ll have you questioning why you ever stuck to the original.

Ingredients

• 12 sheets rice paper
• 1 cup mixed nuts, finely chopped
• 1/2 cup honey
• 1/4 cup melted butter
• 1 tsp cinnamon
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish with some of the melted butter.
2. Dip one sheet of rice paper in warm water for 5 seconds, then lay it flat on a clean surface. Tip: Work quickly as rice paper becomes sticky fast.
3. Brush the rice paper lightly with melted butter, then sprinkle a thin layer of mixed nuts and a pinch of cinnamon over it.
4. Repeat the layering process with the remaining rice paper sheets, butter, nuts, and cinnamon, stacking them on top of each other.
5. Using a sharp knife, cut the stacked layers into squares or diamonds before baking. Tip: Cutting before baking ensures clean edges.
6. Bake in the preheated oven for 20-25 minutes, or until the edges are golden and crispy.
7. While still warm, drizzle the baklava with honey and a splash of vanilla extract. Tip: Warm honey drizzles more evenly.

Outrageously crispy yet delightfully light, this baklava variation brings a fun texture contrast between the crunchy nuts and the melt-in-your-mouth rice paper. Serve it with a dollop of whipped cream or alongside a cup of strong coffee for an unforgettable dessert experience.

Conclusion

Marvel at the versatility of rice paper with these 19 delicious recipes that promise to spice up your mealtime! From fresh spring rolls to crispy snacks, there’s something for every taste. We’d love to hear which recipes you try and adore—drop a comment below with your favorites. Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover!

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