Allergy-friendly Asian inspired Dairy free Egg free Gluten free Guides and How Tos Low sugar Nut free Quick and easy Under 30 Minutes

How to Make Rice Paper Puffs

It’s like magic! Last weekend I shared a little video on my Instastories on how to make these Rice Paper Puffs and I’ve had so many WOW replies and questions about the oil I used I thought I’d pop some answers into a post here for you. 

Rice Paper Puffs

Last weekend I ALSO made this AMAZING Yellow Duck Curry and since the original recipe called for lotus chips and a) I couldn’t find any at my local Asian grocer’s and b) I needed the dish to be gluten- and wheat-free; I had decided to fry up some rice papers instead…

The result was tasty and the process SO MUCH FUN!

What is it?

They are rice paper sheets that are fried. It’s a deep fried food so be mindful it’s definitely not an everyday side but when you are entertaining and are looking for a bit of a fun element at the table, these will be your friend.

What oil did you use?

I used organic cold pressed sunflower oil for these originally, and this time fried them in Cobram’s light tasting cold-pressed olive oil. Both turned out the same and just as tasty.

What temperature was the oil?

Whilst I am still to unpack my thermometer from the move so I can’t give you an exact frying temperature – that’s ususally around 180C – I have provided you with some tips for knowing when the oil is ready. It’s not hard, you just shouldn’t go too fast and hard at the start or it might smoke and burn.

What can you serve it with?

The aforementioned Duck Curry went really well with these, but they would also go well with some Tzatziki dip when entertaining. They are also a great gluten- and wheat-free pappadum alternative. Just saying.

Rice Paper Puffs

Rice Paper Puffs
Rice Paper Puffs
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
It's a deep fried food so be mindful it's definitely not an everyday side but when you are entertaining and are looking for a bit of a fun element at the table, these will be your friends. I used organic cold pressed sunflower oil for these originally, and this time fried them in Cobram's light tasting cold-pressed olive oil. Both turned out the same and just as tasty. The rice papers are those thin sheets you can get from many supermarkets and Asian grocers which you can also use to make Vietnamese rice paper rolls.
Servings
6-8 people
Cook Time Passive Time
2 minutes 3 minutes
Servings
6-8 people
Cook Time Passive Time
2 minutes 3 minutes
Rice Paper Puffs
Rice Paper Puffs
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
It's a deep fried food so be mindful it's definitely not an everyday side but when you are entertaining and are looking for a bit of a fun element at the table, these will be your friends. I used organic cold pressed sunflower oil for these originally, and this time fried them in Cobram's light tasting cold-pressed olive oil. Both turned out the same and just as tasty. The rice papers are those thin sheets you can get from many supermarkets and Asian grocers which you can also use to make Vietnamese rice paper rolls.
Servings
6-8 people
Cook Time Passive Time
2 minutes 3 minutes
Servings
6-8 people
Cook Time Passive Time
2 minutes 3 minutes
Ingredients
  • 500 ml oil for deep frying see note above (I used light tasting olive oil)
  • 8 small round rice paper sheets
Servings: people
Units:
Instructions
  1. Heat oil in a saucepan big enough to fit the rice paper rounds for 2 minutes on high heat, reduce heat to a medium and continue heating until the oil reaches 180C or you can see little "veins" forming in the oil in the bottom of the pan.
  2. Pop the corner of one of the sheets into the oil - it should bubble immediately when the oil is ready.
  3. Place each sheet into the oil, and cook for 2 seconds or until the sheet is all puffed up. Remove from the pan using tongs and drain on a sheet of paper towel. Repeat with the remaining papers.
  4. TIP: you can store the oil in a jar (transfer once the oil has cooled) and use it again, or discard.
Powered byWP Ultimate Recipe

Related posts

No Bake Greek Yoghurt and Blood Orange Cheesecake

Martyna @ Wholesome Cook

Beetroot and Basil Pesto Insalata Caprese

Martyna @ Wholesome Cook

Caramelised Pineapple Gingerbread Crumble

Martyna @ Wholesome Cook

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.