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Rice Paper Puffs
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5 from 2 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 mins
Total Time5 mins
Servings: 6 people


  • 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.
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