This is the easiest and most innovative way to make croissants. These vegan rice paper croissants are vegan, gluten-free and crispy on the outside while soft and chewy on the inside.
Recently my TikTok feed has been bombarded with this rice paper croissants trend. Well, guess who decided to jump on the bandwagon and add their own twist to the mix? Yep, yours truly! 😄
I'm genuinely amazed by the results. These rice paper croissants can be whipped up in just 13 minutes, are both vegan and gluten-free. While they may not look like your typical croissants, their flavor is more akin to a tender mochi encased in a crispy shell. Give them a try and prepare to be mind-blown by the delicious outcome!
For more rice paper recipes, check out:
- Vegan Summer Rolls
- Vietnamese Rice Paper Dumplings
- Vietnamese Rice Paper Pizza
- Rice Paper Tteoboekki
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Why You'll Love These Vegan Rice Paper Croissants
- Easy Peasy: Simple steps and minimal ingredients make this recipe a breeze to whip up.
- Customizable Fillings: Get creative with your fillings—sweet, savory, or a mix of both!
- Quick Prep: No need to wait for dough to rise—these croissants are ready in a fraction of the time.
- Crispy and Flaky: Enjoy a satisfying crunch with each bite, reminiscent of a classic croissant.
- Perfect for Anytime: Whether it's a snack, dessert, or breakfast treat, these croissants hit the spot anytime.
Ingredients
To make these Rice Paper Croissants, you'll need:
- Rice paper sheets: These serve as the delicate layers that form the base of the croissants.
- Soy milk (or oat milk): Softens the rice paper sheets and adds moisture to the croissants.
- Vegan butter: Provides richness and flavor to the croissants.
- Vegan liquid egg: Acts as a binding agent to hold the ingredients together.
- Baking powder: Creates a light and airy texture in the croissants.
- Vanilla extract: Enhances the overall flavor profile of the croissants.
- Cinnamon powder: Adds a warm and aromatic touch to the croissants.
- Sugar: Sweetens the croissants and complements the other flavors in the recipe.
Instructions
In a shallow dish, mix the oat milk, vegan liquid egg, melted butter, baking powder, cinnamon, and sugar.
Dip one rice paper sheet at a time in the mixture until slightly softened.
Stack 3 layers of rice paper sheets, cut into three triangles, and assemble into croissant shapes. Place two pieces on top of each other, then place the last piece horizontally at the end and roll into a croissant shape, curving the ends.
Sprinkle some sugar on top of the rice paper croissants. Air-fry the rice paper croissants at 160C (320F) for 15 minutes, or bake in the oven at 180C (350F) for 30 minutes.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Print📖 Recipe
Vegan Rice Paper Croissants
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
This is the most easiest and innovative way to make croissants. These vegan rice paper croissants are vegan, gluten-free and crispy on the outside while soft and chewy on the inside.
Ingredients
- 6 rice paper sheets
- ¼ cup soy milk (or oat milk)
- 150ml vegan liquid egg (see note * for homemade instructions)
- 1 tbsp melted vegan butter
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp cinnamon powder
- 3 tbsp sugar
Instructions
- In a shallow dish, mix the oat milk, vegan liquid egg, melted butter, baking powder, cinnamon, and sugar.
- Dip one rice paper sheet at a time in the almond milk mixture until slightly softened.
- Stack 3 layers of rice paper sheets, cut into three triangles, and assemble into croissant shapes. Place two pieces on top of each other, then place the last piece horizontally at the end and roll into a croissant shape, curving the ends.
- Air-fry the rice paper croissants at 160C (320F) for 15 minutes, or bake in the oven at 180C (350F) for 30 minutes.
Notes
*To make the vegan egg liquid:
- Soak ½ cup (100g) split mung beans overnight.
- Add the soaked and drained mung beans to a blender, add ½ cup (125ml) soy milk, ½ teaspoon turmeric powder, ½ teaspoon ginger, 1.5 tablespoon nutritional yeast. Blend well together.
You can add filling to the vegan rice paper croissants, such as dark chocolate chips or almond paste.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: airfry or bake
- Cuisine: Fusion
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