8 easy rice paper recipes that transform one simple ingredient

If you associate rice paper with just spring rolls, you’re missing out. These thin wrappers can be transformed into everything from high-protein lunches and crispy air fryer snacks to noodle dishes, handheld desserts, and even a viral croissant.

Made from just rice flour, water, and salt, rice paper softens in seconds when soaked and changes dramatically depending on how it’s cooked. Leave it soft for fresh wraps and rolls, or bake, pan-fry, or air fry it for a crisp, golden shell.

The eight recipes below show just how much you can do with one inexpensive pantry staple. Whether you’re looking for a quick lunch, an easy dinner, a protein-packed snack, or a lighter dessert, there’s a recipe worth trying.

Why rice paper recipes have become so popular

Rice paper is inexpensive, shelf-stable, and can be kept in the pantry, making it a practical ingredient for quick meals. Because it has a mild flavor, it pairs well with almost any filling or seasoning, whether you’re making fresh spring rolls, crispy wraps, noodle dishes, or desserts.

Soaked briefly in warm water, rice paper becomes soft enough to roll or fold around fillings. Cooked in the oven, skillet, or air fryer, it turns crisp and crunchy with very little oil, making it equally useful for fresh recipes and crispy baked treats.

Part of the appeal is that using rice paper makes it easy to build recipes around vegetables, lean protein, fruit, and other healthy ingredients. While the wrapper itself is nutritionally simple, it can replace pastry dough, tortialls, and bread in many recipes while still delivering plenty of texture.

Rice paper nutrition (per 1 sheet, about 8.5 g)

Nutrient	Amount
Calories	30
Carbohydrates	7 g
Protein	0.3 g
Total fat	0 g
Fiber	0 g
Sugar	0 g
Sodium	10–30 mg*

Nutritionally, rice paper is fairly simple. It’s primarily made from refined rice flour, so it provides mostly carbohydrates, with small amounts of protein and virtually no fat. At about 30 calories per sheet, it’s a relatively light wrapper that can be a good stand-in for pastry dough or fried wrappers in some recipes. It’s also naturally gluten-free and crisps up beautifully in the oven or air fryer with little or no added oil.

Is rice paper good for weight management?

Rice paper can be part of a balanced diet, especially when it’s used the way it is in many of these recipes.

Pairing rice paper with ingredients like lean protein, beans, vegetables, or fruit can help create a meal or snack that’s balanced, satisfying, and nutrient-dense.

As with almost any recipe, the overall nutrition depends on what goes inside. The shrimp rolls and buffalo chicken rolls below are high in protein and packed with vegetables, while the apple pie, chocolate banana pies, and flower chips are better thought of as lighter takes on dessert or fun snacks than everyday meals.

Overall, rice paper isn’t inherently healthier than other wraps, but it is a versatile ingredient that makes it easy to create crispy, satisfying meals with relatively little oil and plenty of room for nutritious ingredients.

8 easy rice paper recipes to try

These easy rice paper recipes run from a crispy take on viral croissant to quick lunches to dessert, with a range of cooking methods—air fryer, oven, stovetop, and deep fry. Pick based on what sounds good for the moment, whether that’s a quick lunch or a weekend project.

Gluten-Free Apple Pie

▶️ Watch the recipe

Prep: 15 min | Makes: 2 | Calories: 280 each

Why it works: Rice paper wrappers crisp up in the air fryer the way puff pastry would, without any of the butter or dough work. Cooking down the apples first keeps the filling soft and glazed instead of watery, and the egg wash helps the wrapper seal and brown.

Ingredients

• 1 medium apple, finely chopped
• 2 gluten-free spring roll wrappers
• Cinnamon (to taste, ~½ tsp)
• 1–2 tsp agave syrup (for glaze)
• Splash almond milk (for apple glaze)
• 1 egg + splash almond milk (for egg wash)
• Coconut oil spray

Directions

1. Add chopped apple to a small pan over medium heat. Stir in cinnamon, agave syrup, and a splash of almond milk. Cook 5–7 minutes until apples soften and the glaze thickens slightly. Let cool completely (important so wrappers don’t tear).
2. Lay one spring roll wrapper in egg wash. Spoon half the apple mixture into the center.
3. Fold the bottom corner over the filling, tuck in the sides, and roll tightly.
4. Lightly spray with coconut oil before air frying at 375°F for 8–10 minutes, flipping halfway, until golden and crisp.
5. Let cool slightly before eating.

Rice Paper Flower Chips

Makes: 8–10 flowers | Calories: 40 per flower

Why it works: This one’s more craft project than meal—rice paper puffs and curls into a flower shape the instant it hits hot oil, and a pinch of colored rice in the center makes the whole thing look like it took way more effort than it did. A fun one for a party platter or just for fun in the kitchen.

Ingredients

• 4–5 sheets white rice paper
• ½ cup cooked white rice
• Food coloring or natural dye (turmeric for yellow, beet powder for pink/purple)
• Vegetable or peanut oil for frying (about 2–3 inches deep)
• Sea salt to taste

Directions

1. Cut each sheet into a large and small circle. Make 8 evenly spaced cuts halfway to the center of each.
2. Mix rice with dye.
3. On the large circle, add a pinch of dyed rice, press the small circle on top, and add another pinch for the core.
4. Heat oil until rice paper puffs immediately on contact.
5. Fry one flower at a time—it blooms in 2–3 seconds.
6. Drain and season with sea salt while warm.

Viral Rice Paper Croissants

Makes: 2 | Calories: 290 | Protein: 10g (per croissant)

Why it works: Layering soaked rice paper sheets and baking them mimics the flaky, golden look of a real croissant without the laminated butter dough. The egg-and-milk soak gives the layers structure and a little protein, so it’s closer to French toast than spring roll.

Ingredients

• 2 eggs
• ¼ cup milk
• 1½ tbsp sugar
• ½ tsp vanilla extract
• 1 tbsp melted butter
• ¼ tsp cinnamon
• ¼ tsp baking powder
• 6 rice paper sheets

Directions

1. Preheat oven to 350°F.
2. Whisk eggs, milk, sugar, vanilla, melted butter, cinnamon, and baking powder in a bowl.
3. Dip 3 rice paper sheets individually into the mixture, stack, and cut into a large triangle.
4. Arrange into a layered triangle and roll from the wide end to form a croissant shape. Repeat to make a second croissant.
5. Place on a parchment-lined baking sheet, sprinkle with sugar, and bake 30–35 minutes until golden and puffed.
6. Let cool slightly before serving.

Chocolate Banana Rice Paper Pies

Makes: 4 | Calories: 190 each

Why it works: Two layers of rice paper dipped in an egg-and-coconut-sugar wash crisp up around a warm banana-chocolate filling, basically a hand pie with a fraction of the dough. The air fryer does the work of getting the outside golden without added oil.

Ingredients

• 8 sheets white rice paper (2 per pocket)
• 1 egg
• 1 tbsp. whole milk
• 1 tbsp. coconut sugar
• ¾ tsp. coconut oil, melted
• 1 banana, sliced into quarters
• ¾ tsp. cinnamon
• 2 squares dark chocolate, finely chopped
• 1 tbsp. coconut sugar for dusting

Directions

1. Whisk cooled coconut oil with egg, milk, and coconut sugar.
2. Dip one rice paper sheet in the egg mixture, shake off excess, and lay flat. Layer a second sheet on top.
3. Add a banana quarter, cinnamon, chocolate, and a pinch of coconut sugar to the center, then fold into a pocket. Repeat to make 4 pockets.
4. Air fry at 360°F for 10 minutes until golden.

Shrimp Rice Paper Rolls

Calories: 232 | Protein: 21g

Why it works: This is the classic rice paper move—fresh, crunchy, and built around lean shrimp instead of fried protein. The peanut dipping sauce uses powdered peanut butter and Greek yogurt instead of a heavier, oil-based sauce, which keeps the protein up without weighing the whole thing down.

Ingredients

• 2 sheets rice paper
• 6 cocktail shrimp
• 2 romaine leaves, torn to fit
• ¼ cup cucumber, julienned
• ¼ cup carrots, julienned
• 2 tbsp. fresh cilantro leaves

Peanut Dipping Sauce

• 2 tbsp. peanut powder (PB2)
• 2 tbsp. plain low-fat Greek yogurt
• 1 tsp. low-sodium soy sauce
• 1 tsp. rice vinegar
• ½ tsp. honey (optional)
• 1–2 tsp. water (to thin)

Directions

1. Soak one sheet of rice paper in warm water for 10 seconds, then lay flat on a damp surface.
2. Layer lettuce, veggies, herbs, and 3 shrimp.
3. Fold in the sides and roll up tightly like a burrito. Repeat with the second sheet.
4. Whisk all sauce ingredients until smooth, thinning with water as needed.
5. Serve rolls with the dipping sauce on the side.

Spicy Rice Paper Noodles

Serves: 2 | Calories: 220

Why it works: Sliced into strips, soaked rice paper takes on a chewy, glass-noodle texture that holds onto a chili-soy dressing really well. It’s a fast, low-effort way to get a noodle dish on the table without boiling pasta, and it’s naturally gluten-free.

Ingredients

• 6 sheets white rice paper (3 per serving)
• 2 tsp. sesame oil, plus extra for the board
• 1 tbsp. chili oil
• 1 tbsp soy sauce or tamari
• 1 tbsp. rice vinegar
• 1 tsp. honey or maple syrup
• 2 green onions, thinly sliced
• 1 tbsp. fresh chives, finely chopped
• 1 tsp. toasted sesame seeds, to garnish

Directions

1. Oil a cutting board with sesame oil.
2. Submerge 3 stacked sheets in warm water for about 10 seconds, until pliable.
3. Transfer to the board, brush with more oil, and cut into thick noodle strips quickly—they get harder to cut as they soften.
4. Drop immediately into cold water. Repeat with the remaining 3 sheets.
5. Drain and toss with chili oil, soy sauce, rice vinegar, and honey.
6. Top with green onions, chives, and sesame seeds. Serve immediately.

Buffalo Chicken Rice Paper Rolls

Makes: 2 servings | Calories: 241 | Protein: 24g

Why it works: Shredded chicken breast tossed in buffalo sauce gives you all the flavor of wings with a fraction of the mess, and Greek yogurt mixed into the sauce and dressing keeps the protein high without the usual deep-fried, butter-heavy load. Rolling it sushi-style makes it easy to eat as a snack or light meal.

Ingredients

• 4 sheets white rice paper
• 1 cup shredded cooked chicken breast
• 2 tbsp. buffalo hot sauce (Frank’s RedHot recommended)
• 2 tbsp. low-fat Greek yogurt
• 2 lettuce leaves
• ¼ cucumber, cut into thin strips
• 1 medium carrot, julienned
• 2 tbsp. blue cheese yogurt dressing
• 1 green onion, thinly sliced

Directions

1. Toss chicken with buffalo sauce.
2. Dip 4 rice paper sheets one at a time for 5–8 seconds, overlapping into a large square.
3. Layer lettuce, buffalo chicken, cucumber, carrot, blue cheese dressing, and green onion in the center.
4. Fold in the sides and roll into a tight tube.
5. Slice into sushi-style pieces.

Tuna Rice Paper Wraps

Time:10 minutes | Servings: 4 | Calories per serving: 151

Makes: 4 wraps

These fresh tuna wraps are an easy, high-protein lunch that comes together in just a few minutes. Light tuna is mixed with crunchy vegetables, fresh herbs, and a touch of sesame oil, then wrapped in soft rice paper for a lighter alternative to a sandwich or tortilla wrap.

Ingredients

• 1 (12-oz) can water-packed light tuna, drained
• 2 tbsp. reduced-fat mayonnaise
• 1 tbsp. chopped scallion
• 1 tbsp. chopped celery
• 1 tbsp. finely shredded carrot
• 1 tbsp. finely chopped cilantro, plus more for garnish
• ½ tsp. toasted sesame oil
• Pinch salt
• Pinch black pepper
• Hot sauce, to taste (optional)
• 4 round rice paper wrappers

Directions

1. In a medium bowl, combine the tuna, mayonnaise, scallion, celery, carrot, cilantro, sesame oil, salt, pepper, and a few drops of hot sauce, if using. Stir until well mixed.
2. Prepare the rice paper wrappers according to the package directions until soft and pliable.
3. Lay each wrapper on a damp work surface. Spoon one-quarter of the tuna mixture onto the lower third of each wrapper.
4. Fold in the sides and roll tightly into a wrap.
5. Garnish with fresh cilantro, if desired, and serve immediately.

Tips for working with rice paper

A few things make rice paper easier to work with across all of these recipes:

• Don’t over-soak it. A quick dip—5 to 10 seconds in warm water—is usually enough. Rice paper continues to soften after you take it out, so if it feels fully pliable in the water, it’ll likely be too soft and tear by the time you fill it.
• Work on a damp surface. A wet cutting board or plate keeps the sheets from sticking as you build rolls or pockets.
• For frying or air frying, dry sheets crisp better than wet ones. Recipes that bake or fry rice paper (like the pies, croissants, and chips) rely on an egg wash or hot oil to create structure—straight water-soaked rice paper won’t crisp the same way.
• Work in small batches. Rice paper dries out and gets brittle fast once it’s out of the water, so soak and fill one or two sheets at a time rather than prepping a big stack in advance.

More questions about rice paper recipes

Is rice paper healthy?

Rice paper is low in calories and naturally gluten-free, made from just rice flour, water, and salt. Whether a dish made with it is “healthy” comes down to what’s inside—shrimp rolls and buffalo chicken rolls lean lighter and higher protein, while fried flower chips and dessert pies are best eaten occasionally.

Is rice paper gluten-free?

Yes—traditional rice paper is made from rice flour and is naturally gluten-free, making it a useful wrap or pastry substitute for people avoiding gluten.

Can you bake or air fry rice paper instead of frying it?

Yes, and most of the recipes above do exactly that. An egg wash or light oil spray helps rice paper crisp and brown in the oven or air fryer, getting you a similar texture to frying with a lot less oil.

What can I use instead of rice paper?

Spring roll wrappers and rice paper are often used interchangeably, though rice paper tends to be thinner. For baked or fried applications, wonton wrappers or phyllo dough can work as a substitute, though the texture and gluten-free status will differ.

How do I keep rice paper from sticking together?

Work with one sheet at a time, lay it on a damp (not soaking wet) surface, and avoid stacking multiple soaked sheets directly on top of each other unless a recipe calls for it. If sheets do stick, a light brush of oil between layers helps.

The bottom line: Rice paper versatile ingredient that can be used to make a variety of easy recipes

Rice paper is one of the more versatile ingredients you can keep in your pantry. The same package of wrappers can become high-protein lunches, crispy snacks, noodle dishes, handheld desserts, and even pastry-inspired treats—all with just a few additional ingredients.

Whether you start with the shrimp rolls, buffalo chicken wraps, spicy noodles, apple pie, or the viral croissants, these recipes show how easy it is to turn this simple pantry staple into something completely different. Once you have a package on hand, you’ll likely find yourself reaching for it far beyond a single recipe.

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