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.
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!
And now for a bit of fun… How to make them Rice Paper Puffs! I shared this on stories the other day and have had so many questions about them… so here is a little video and answers. Originally I used cold pressed sunflower oil but @cobramestate light tasting olive oil is also great! You can serve them with curries, dips and as an indulgent snack sprinkled with salt, chilli or cinnamon after frying. You can pick up the rice papers from most supermarkets and Asian grocers (they are the ones used to make Vietnamese rice paper rolls).
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
- 500 ml oil for deep frying see note above (I used light tasting olive oil)
- 8 small round rice paper sheets
- 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.
- Pop the corner of one of the sheets into the oil - it should bubble immediately when the oil is ready.
- 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.
- TIP: you can store the oil in a jar (transfer once the oil has cooled) and use it again, or discard.