Wholesome Cook
Guides and How Tos

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.

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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
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5 from 4 votes

Rice Paper Puffs

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.
Cook Time2 minutes
Total Time5 minutes
Servings: 6 people

Ingredients

  • 500 ml oil for deep frying see note above (I used light tasting olive oil)
  • 8 small round rice paper sheets

Instructions

  • 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.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook

12 comments

Audrey Chiu May 8, 2020 at 8:48 am

I tried it yesterday, but it came out tasting oil.. did that happen to yours as well? Any tips?

Reply
Tina May 28, 2020 at 11:00 am

Just to let you know actually pappadums are ALWAYS gluten free they are made from a variety of lentil, rice, chick pea and tapioca flours just to name a few. Not to mention the fact that a good amount of these foods are also vegan and very delicious to the point you don’t realize that it is gluten free and vegan.

Reply
Jai July 27, 2020 at 11:19 am

Hey! I Found That Setting Them In A Plate With Paper Towels Helped & Using Seasoning As Well

Reply
Martyna @ Wholesome Cook July 27, 2020 at 12:47 pm

Awesome tip! Thank you for sharing!

Reply
Abrar March 29, 2021 at 8:33 am

Add a little salt to the clouds after frying

Reply
Lynda Radley August 10, 2021 at 4:47 pm

I may rub my rice paper sheets with a clove of fresh garlic first, see if that gives them an interesting tast, as I don’t use salt. I’m glad I found this tip. Thanks :-)

Reply
Leah April 13, 2022 at 9:52 pm

This is so good it’s easy quick and delicious ( I added some seasoning instant noodle soup seasoning)
10/10 HIGHLY RECOMMEND

Reply
Karen Case August 7, 2022 at 12:53 am

Will these stay crispy if made a few days in advance? If so, what’s the best way to store?

Reply
Clhp September 6, 2022 at 2:43 am

Can these be stored after cooling?

Reply
Andrew September 13, 2022 at 11:48 am

Generally when something deep fried comes out tasting like oil it means the temperature was quite high enough. The more delicate the food you are frying the more important having the correct temperature is. The key is for it to fry quickly with out absorbing and of the oil.

Reply
thuy hang cao November 24, 2022 at 12:55 am

Thank you Martyna @ Wholesome Cook, You was creating a wonderful dish. I am vietnamese and just found out about this dish. I will use organic cold pressed coconut oil for these originally.

Reply
Lisa February 18, 2023 at 11:37 pm

I made them and they turned out great except they tasted very greasy .🫤

Reply

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