These rice paper recipes go beyond classic spring rolls. Discover new ways to fold, roll or cut the stretchy sheets into everything from light bites to full meals.
1/11
Chicken Bacon Ranch Rice Paper Spirals
From the Recipe Creator:
The words 'rice paper' and 'chicken bacon ranch' rarely appear in the same sentence, but this unlikely combo absolutely delivers. Egg-dipped rice paper turns golden brown and crispy in the air fryer, creating savory rolls you'd never guess are gluten-free. —Lindsay Mattison, Beaverton, Oregon
Nutrition Facts:
1 roll: 318 calories, 12g fat (4g saturated fat), 216mg cholesterol, 452mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 33g protein.
If your eyes were closed, you might think this stuffed, golden brown spiral gets its crisp exterior from phyllo dough pastry! Instead, two slightly overlapping rice paper rounds are rolled around a creamy chicken-and-bacon mixture flavored with ranch seasoning. Rice paper is more flexible than wheat-based pastry doughs, making it much easier to roll and shape.
2/11
Rice Paper Chips
From the Recipe Creator:
These puffy chips can be addicting! Swap the seasonings for whatever flavors you prefer. —Margaret Knoebel, Milwaukee, Wisconsin
Nutrition Facts:
1 serving: 138 calories, 0 fat (0 saturated fat), 0 cholesterol, 601mg sodium, 31g carbohydrate (0 sugars, 0 fiber), 4g protein.
These air-fryer rice paper chips are airy, crispy and oh-so easy to make. All you need is rice paper, cooking spray and some spices. The secret to achieving their pillowy center is stacking two sheets of rice paper before cutting them into pieces.
3/11
Rice Paper Breakfast Pizza
From the Recipe Creator:
This breakfast pizza was inspired by a Vietnamese street food snack called banh trang nuong. Heating the rice paper in a skillet crisps up the bottom, and a layer of Parmesan cheese underneath makes it even crispier. Top the savory base with your favorite breakfast toppings. —Lindsay Mattison, Beaverton, Oregon
Nutrition Facts:
1 serving: 344 calories, 22g fat (8g saturated fat), 399mg cholesterol, 856mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 25g protein.
This breakfast pizza is inspired by Vietnamese pizza (banh tráng nướng), a popular street food made by grilling rice paper over charcoal. We turned it into an egg, cheese, bacon and spinach dish that’s easy to make for breakfast any day of the week. The rice paper cooks over a bed of grated Parmesan, which crisps as the eggs cook. Fold it over like an omelet and serve it hot for the best texture.
4/11
Crispy Rice Paper Dumplings
From the Recipe Creator:
These crispy rice paper dumplings make a flavorful and easy lunch or dinner—with a craveable crunch! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1 dumpling with about 1/2 teaspoon sauce: 50 calories, 2g fat (0 saturated fat), 12mg cholesterol, 348mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 4g protein.
The beauty of these pan-fried dumplings is the super-thin rice paper that’s wrapped around the ginger, chili crisp and ground chicken filling. They feel lighter than dumplings made with pot sticker or gyoza wrappers, but no less flavorful. Experiment with other filling combinations to make a crispy rice paper version of pork dumplings or shrimp shumai.
5/11
Lucy Wang’s Tuna Poke with Rice Paper Chips
From the Recipe Creator:
Is it science? Is it wizardry? I don't know, but it’s so satisfying and delicious with everything. I always thought rice paper was meant for Vietnamese-style summer rolls, but frying it just unlocked an entirely new fixation. —Lucy Wang, Los Angeles, California
Tuna poke is delicious on its own, but serving it with crispy fried rice paper chips adds a crunch you didn’t realize you were missing. Because the chips puff and cook quickly, it’s best to fry a few pieces at a time. To prevent them from tasting greasy and heavy, make sure you use the right oil for frying.
6/11
Spring Rolls
From the Recipe Creator:
I thought rice paper wrappers would be a quick, fun way to turn salad ingredients into a hand-held snack or meal. I also make this with shrimp or add in cranberries. Go ahead—experiment! —Marla Strader, Ozark, Missouri
Nutrition Facts:
3 spring rolls: 356 calories, 12g fat (3g saturated fat), 48mg cholesterol, 100mg sodium, 41g carbohydrate (11g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
These fresh spring rolls are stuffed with cooked pork, crisp vegetables and spicy wasabi peas for a satisfying medley of textures. To avoid tearing the thin rice paper as you wrap, make sure the vegetables are sliced into thin strips so they lay flat and don’t poke out the sides. This is a fantastic no-cook appetizer or light lunch when the weather is hot.
7/11
Rice Paper Fish and Chips
From the Recipe Creator: Viral cooking trends can be hit or miss, and I’m here to tell you that rice-paper fish and chips is a hit. —Kristina Vänni, Chicago, Illinois
Many recipes hydrate rice paper in water, but this one uses a seasoned egg mixture instead. The result is a shell that seals the tender cod inside and crisps quickly in an air fryer. It creates less mess than deep-frying and is a fantastic gluten-free twist on a comforting classic fried fish dish.
8/11
Tam To’s Poke Spring Rolls
From the Recipe Creator:
Poke spring rolls take everything you love about a poke bowl and tuck it neatly into a hand-held roll. Think tender sushi-grade fish paired with crunchy vegetables and creamy avocado, all wrapped in delicate rice paper that shows off the colorful filling inside. The rolls are light yet satisfying, perfect for dipping into a tangy ponzu soy sauce. Fresh, customizable and bursting with flavor, these rolls are a fun way to enjoy poke in a portable, shareable form. —Thaotam To, Los Angeles, California
One of the best aspects of rice paper is how it becomes translucent once hydrated, showcasing the colorful, fresh ingredients inside. These rolls combine marinated tuna and salmon with edamame, fresh cucumbers, creamy avocado and pickled vegetables for all the flavors of poke in a handheld package.
9/11
Shrimp Spring Rolls
From the Recipe Creator:
This refreshing spring roll is stuffed with tender shrimp, aromatic cilantro, crisp lettuce leaves, chewy rice noodles and crunchy vegetables like cucumbers, carrots and cabbage. Pair it with the slightly spicy peanut sauce, or dip it in a sweet chili sauce for something tamer. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Hydrated rice paper has a slightly chewy, bouncy texture but almost no flavor, so the fillings can really shine. You can make this recipe with cooked shrimp for ease, or make poached shrimp, as you would for a shrimp cocktail. Alternatively, you could go in a bolder direction and fill the rolls with grilled shrimp.
10/11
Tam To’s Apple Pie Sticky Rice Rolls
From the Recipe Creator:
If you’re missing mango sticky rice season, give this recipe a try instead! These apple pie sticky rice rolls are crispy on the outside and chewy on the inside, and they're easy to take on the go. Apple pie filling is wrapped in rice paper and a bed of sticky rice, and served with a side of apple cinnamon coconut sauce. —Tam To, Los Angeles, California
These sticky rice and spiced apple rolls are crispy on the outside and chewy on the inside. Using rice paper as the wrapper creates a dairy-free, gluten-free dessert recipe that delivers big apple pie flavor. The rolls are made by stacking two rice papers together to create a slightly thicker shell that’s sturdy enough to hold the saucy apples and sweetened rice securely inside.
11/11
Rice Paper Rolls
From the Recipe Creator:
I like to have a package of rice papers and noodles on hand for quick and easy appetizer ideas. I've used thin or thick rice noodles for these rolls with equal success. —Lori Stefanishion, Drumheller, Alberta
Nutrition Facts:
1 roll with 2 teaspoons sauce: 191 calories, 7g fat (1g saturated fat), 14mg cholesterol, 179mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 10g protein.
Rice noodles, fresh vegetables and chopped peanuts create a satisfying vegetarian filling for these rolls. When working with rice paper, it’s important to keep filled rolls covered with a damp towel until serving so the rice paper stays chewy and soft. Otherwise, they can dry out and become tough.
