Ingredients
Scale
- 6–8 round rice paper sheets
- 1 large egg
- 2 tablespoons milk (dairy or non-dairy)
- 1 tablespoon melted butter
- 1 tablespoon granulated sugar or honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- A pinch of salt
Instructions
- Step 1: Prepare the Soaking Liquid. In a wide, shallow bowl or a pie dish, whisk together the egg, milk, melted butter, sugar, vanilla extract, cinnamon, and salt. Ensure the sugar is mostly dissolved and the mixture is well-combined. This custard will provide both flavor and the “glue” that holds the layers together.
- Step 2: Layer and Soften the Rice Paper. Take two or three sheets of rice paper and stack them together. Submerge the stack completely into the egg mixture for about 10-15 seconds. You want them to become pliable but not so soft that they fall apart. If they are still a bit stiff, they will continue to soften as you work with them.
- Step 3: Cut into Triangles. Place the wet stack of rice paper on a clean cutting board. Using a pizza cutter or a sharp knife, cut the circle into a large triangle shape. Alternatively, you can cut the circle into three long strips—one wide strip for the base and two smaller strips to stack on top—to create more internal volume.
- Step 4: Roll the Croissants. Starting from the widest end of the triangle (the base), begin rolling the rice paper tightly toward the pointed tip. As you roll, the shape will naturally start to look like a traditional croissant. Tuck the tip underneath to secure it, and repeat the process with the remaining sheets.
- Step 5: Bake or Air Fry. Preheat your air fryer to 350°F (175°C) or your oven to 375°F (190°C). Place the rolled croissants on a piece of parchment paper. Air fry for 15-20 minutes or bake for 20-25 minutes. Flip them halfway through to ensure even browning. They are done when they are puffed up, golden brown, and firm to the touch.
- Cook Time: 40 minutes
- Diet: Gluten-Free