Make a gluten-free rice paper croissant by whisking 4 eggs with 2 tbsp melted butter, 1 tsp cinnamon, a few drops of vanilla, and a pinch of baking powder, then dipping 3 rice paper sheets in the egg, stacking them, folding into a triangle, rolling into a croissant, and air frying at 180°C (350°F) for about 10 minutes until golden. The result is a shatteringly crisp, cinnamon-scented shell around a custardy egg-soaked center, light and airy enough to eat plain or loaded with your favourite spread.
Instructions
- 1
Crack the eggs directly into a wide skillet, then lift out any shell fragments.
- 2
Melt the butter in the microwave and pour it into the eggs.
- 3
Add the vanilla, cinnamon, and a pinch of baking powder to the eggs.
- 4
Break the yolks with a fork and whisk until smooth and fully combined.
- 5
Dip a rice paper sheet into the egg mixture until fully coated, then lay it flat on a tray.
- 6
Repeat with the remaining two sheets, stacking them to build structure.
- 7
Fold the stacked sheets into a triangle, then roll up into a croissant shape.
- 8
Air fry at 180°C (350°F) for about 10 minutes until golden and crisp.
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Notes from our kitchen
Three sheets sounds excessive until you try one. A single dipped sheet crisps thin and fragile, but the stack gives the roll enough body to hold a croissant shape with a custardy middle. We dip each sheet just until it turns pliable, no longer, then stack and fold while the paper is still tacky so the layers glue themselves together.
Soaking is where this goes wrong. Leave a sheet sitting in the egg and it tears as you fold, then stays soggy inside even after the full 10 minutes. We pull the croissant when the ridges are deep golden and the shell sounds dry when tapped.
Variations
- No air fryer. A conventional oven works well. Set the rolled croissant on a lined tray and bake at 200°C (400°F) for 12–15 minutes, turning once so both sides colour evenly.
- Dairy-free swap. Swap in melted coconut oil or a neutral oil for the 2 tbsp butter. The egg mixture binds the same way and the shell still turns golden.
- Reheating leftovers. The shell softens as it sits, so eat these warm. Re-crisp leftovers in the air fryer at 180°C (350°F) for 3–4 minutes; the microwave turns rice paper chewy.
Frequently Asked Questions
Why isn’t my rice paper croissant crispy?
Crispiness comes from the air fryer, not the egg dip. If it stays soft, you over-soaked the sheets or crowded the basket. Coat each sheet just until pliable, lay it in a single layer, and air fry at 180°C (350°F) for the full 10 minutes until deep golden.
Can I make this rice paper croissant without an air fryer?
Yes. Bake the rolled croissant in a conventional oven at 200°C (400°F) for 12 to 15 minutes, or pan-fry in a little butter over medium heat, turning often, until golden and crisp on all sides. The egg-soaked rice paper sets the same way with dry heat.
What can I use instead of butter to keep it dairy-free?
Swap the 2 tablespoons melted butter for the same amount of neutral oil or melted coconut oil. It still binds the egg mixture and helps the 3 stacked rice paper sheets turn golden in the air fryer. The croissant stays gluten-free either way.
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