Bought a package of rice paper to make spring rolls? Here's how to use the rest in sweet, savory and surprising ways.
Build Your Own Rice Paper Rolls
Fresh spring rolls are one of the easiest ways to use rice paper. These translucent wraps can be filled with just about anything, from fresh herbs and veggies to noodles and proteins like shrimp, chicken or pork. You can even add sushi-grade fish to create poke spring rolls. The key is choosing fillings with contrasting textures, like crisp lettuce and roasted peanuts paired with soft noodles and tender shrimp.
The hardest part is choosing what to put inside. Try creating innovative pairings, like Buffalo chicken, chopped celery and shredded cabbage. Or create a veggie combo of avocado, grilled corn and cilantro. For a sandwich-inspired roll, go with bacon, lettuce and tomato. These remind me of tortilla wraps, but with a slightly tacky, chewy finish.
Once you’ve prepped your fillings, dip a rice paper in water until it just starts to soften. A pie plate is just the right size and shape for easy dipping. Lay the paper flat on a cutting board, layer everything down the center, fold in the sides and roll it tightly like a burrito. If you’re not eating them right away, cover with a damp towel and leave some space between the rolls in a container in the fridge. If they’re too close, they’ll stick together!
Dip Rice Paper in Egg for a Crispy Coating
Dipping rice paper in beaten egg is a real game-changer. Egg is thicker than water, so it coats the rice paper more thoroughly, turning the sheet into a satisfying golden crust once cooked rather than an airy, crisp shell. You can use this method for pan-fried spring rolls, but it’s a particularly good hack for mimicking the crunch of beer-battered fish and chips. Wrapping fish in rice paper creates a light, crispy, gluten-free version that’s just as satisfying.
After dipping the rice paper in egg, wrap each sheet around a piece of fish and fold it snugly to seal in moisture. I like making rice paper fish and chips in the air fryer, but you could pan-fry the rolls in hot oil. Either way, the wrapper bubbles and crisps as it cooks while the fish inside steams to tender perfection. Try this technique with chicken wings, zucchini sticks or string cheese for light, crispy snacks.
Create Gluten-Free Pastries with Rice Paper
Rice paper isn’t just for savory wraps! When layered and baked in an oven or air fryer, rice paper becomes crisp and flaky, mimicking the texture of puff pastry or phyllo. It’s a clever shortcut for gluten-free treats like croissants and turnovers. For best results, coat the papers in an egg wash containing 1/8 teaspoon of baking powder per egg, so the layers puff as they cook. I also like to add a little melted butter for richness. You’ll want to stack three pieces of rice paper before topping to create enough layers.
Feel free to get creative with fillings and shapes. Try adding sugar, cinnamon and vanilla extract to the egg wash, then topping with an apple turnover filling before folding into a tight bundle. For a savory treat, use ham and cheese or cream cheese for cheese danish vibes. You can also create croissant shapes by cutting stacked sheets into three triangles, restacking the layers and rolling each one from the wide end to the tip.
Roll Rice Paper into Crispy Filled Spirals
Rice paper spirals are an incredible alternative to phyllo dough pastries and a fantastic option for anyone on a gluten-free diet. Think of them as a mash-up between baked pinwheels and sandwiches that can be sized up or down for any mealtime. Use a single sheet of rice paper for snacky bites or appetizers, or overlap two or three sheets to make larger spirals that are filling enough for lunch or dinner.
To shape these, dip rice paper into beaten egg. Add a thin layer of filling down the center, roll it into a long cylinder and gently curl it into a spiral. Finish with a sprinkle of sesame seeds or everything bagel seasoning before air-frying until crisp.
I’ve made several different versions of this dish with various fillings. I love scrambled eggs with chopped bacon and cheddar cheese for breakfast, or a lunch roll with shredded chicken, bacon, ricotta and ranch seasoning. For a faux Big Mac, I’ll layer cooked ground beef, chopped pickles, American cheese and special sauce.
Use Rice Paper to Level Up Your Dumpling Game
Rice paper can be used as a low-calorie, gluten-free alternative to pot sticker or gyoza wrappers in recipes like shrimp shumai, Chinese chicken dumplings or pork dumplings. The sheets soften quickly in water, fold neatly and self-seal around your favorite fillings, creating steamed dumplings with the right amount of chew or pan-fried dumplings with a satisfying crunch.
When I’m making crispy rice paper dumplings, I like to cut the softened rice paper in half to create bite-sized dumplings. For steamed dumplings like lucky money bags, I often cut the paper into four pieces and fold in the corners so the wrappers are circular and easier to shape. Some specialty markets also sell smaller rice paper sheets that are perfectly sized as-is. Just make sure to pinch the top closed after folding so none of the filling seeps out as they steam or air-fry.
Create Crunchy Snacks with Rice Paper
With just a light spritz of cooking oil, you can make rice paper chips that puff up in the air fryer, creating a perfectly crispy exterior and a hollow center that accentuates the crunch. Making them is as easy as stacking two sheets of soaked rice paper and cutting them into bite-sized pieces with a pizza cutter. Once cooked, toss them with your favorite seasoning. I like ranch seasoning, chili-lime seasoning or nutritional yeast.
You can also fry whole sheets of rice paper. As they cook in the hot oil, they curl into crispy cups that hold fillings. These make the perfect vessel for appetizers, especially creamy or soft fillings that contrast with the delicate shell. Try making tuna poke with rice paper chips or filling the cups with crab rangoon or pimento cheese.
Sub Rice Paper for Tortillas
Instead of reaching for corn or flour tortillas, try rice paper quesadillas for a quick and unbelievably easy snack. You don’t even have to soak the rice paper first! Just sandwich a pile of cheese (and any other quesadilla toppings you love) between two sheets and cook it in a pan with a little oil until both sides are crispy and the cheese is melted. Every bite is perfectly cheesy and crunchy without being heavy.
I’ve also used rice paper to make flautas. With most rice paper recipes, you have to worry about sealing the edges so the filling doesn’t seep out, but taquitos and flautas always have open ends. Just roll the softened sheets around shredded meat, cheese or beans and bake until crisp. Don’t forget the salsa and guacamole for dipping!
Use Rice Paper as a Pizza Base
Every time I have Vietnamese pizza (banh trang nuong), I’m amazed at how the textures come together. The crispy rice paper base manages to stay delicate yet perfectly sturdy under the eggy coating and savory toppings. Rice paper breakfast pizza is inspired by this classic dish, but I usually fold it in half to take on the go. I like to add a layer of Parmesan cheese to the pan under the rice paper, creating a frico-like, savory coating with even more crunch.
For a version that feels a little more like traditional pizza, skip the eggs and go with classic pizza toppings. Drizzle the rice paper with olive oil, chili crisp or tomato sauce very lightly—no more than a teaspoon, or the pizza will be soggy. Add shredded cheese and toppings, spreading them all the way to the edges so the paper stays flat. Cook in a dry skillet, covered for the first minute to steam the paper gently, then uncovered until the cheese is melted and the base is crisp.
Make Easy Rice Paper Desserts
If you find yourself in need of a last-minute dessert, rice paper can come to the rescue. Since it’s shelf-stable, you can always keep some in your pantry and unlike puff pastry, it doesn’t have to be thawed. Fill spring rolls with sweetened cream cheese and sliced fruit for a bite that looks as good as it tastes. The rice paper becomes translucent when it’s softened, so colorful fruits like berries, mango and kiwi will look really vibrant through the wrapper.
You can serve the rolls without cooking, but I sometimes like to pan-fry them to warm and crisp them up. This works particularly well for fillings like apple pie sticky rice rolls, or a mix of peanut butter, banana and Nutella. The little packets have perfectly crisp edges and tender, gooey centers.
Turn Rice Paper into Noodles
Sure, you can buy rice noodles at the store. But you already have rice paper in your pantry, just waiting to be used! Simply stack three sheets together, dip them in water for about 15 seconds to soften and slice into thick noodles. Then, toss them with your favorite sauce for an easy dinner (no cooking needed!) or quickly stir-fry them with some oil to keep the noodles from sticking to each other. For even chewier, bouncier noodles, soak the sliced pieces in water for about five minutes.
One of my favorite sauces for rice noodles is a super-quick combination of soy sauce, chili crisp and peanut butter. Mix in just enough water to thin it into a consistency that coats the noodles. You can also use these rice paper noodles in any recipe that calls for rice noodles, like an egg roll noodle bowl or a Vietnamese noodle salad.
