Fried Rice Paper Chips: the Recipe for a Light & Crunchy Snack (Easy Recipe)

Ever heard of a crunchy appetizer made from, well, paper? Believe it or not, fried rice paper is a thing, and it's about to become your new go-to for casual gatherings or a light pre-dinner bite. These translucent bites transform from flat sheets into addictively crispy pockets with just a quick dip in hot oil. Forget the spring rolls! Fried rice paper shines on its own. It's a light and airy appetizer that packs a satisfying textural punch. You only need three main ingredients: rice paper rounds, readily available at most Asian grocery stores, high-heat oil like vegetable or canola, and your favorite seasoning. Sprinkle the rice paper with a simple salt and pepper combo, go bold with a fiery chili powder kick, or embrace Asian flavors with a dusting of five-spice powder. It’s so simple and easy, so why not ditch the greasy chips and impress your guests with this unexpected and delicious appetizer – crispy fried rice paper!

What are Fried Rice Paper Chips?

Fried rice paper is a deceptively simple dish. Thin sheets of rice paper, traditionally used as wrappers for spring rolls and summer rolls, are transformed into light and airy puffs of crispy goodness through a quick dip in hot oil.  Think of it as a healthier and more exciting alternative to potato chips. It requires minimal ingredients and cooking time, making it a perfect party appetizer or a quick and satisfying snack. Best of all? You can season it with practically anything! A simple sprinkle of salt and pepper works well, or you can get creative with bolder flavors like chili powder, five-spice powder, or even a drizzle of sesame oil and furikake (a Japanese rice seasoning).

Tips

• Use sharp kitchen shears or a serrated knife to cut the rice paper. This prevents tearing and ensures even cooking.
• Aim for medium-sized pieces like squares or triangles. This promotes even cooking, allows for easier handling, and makes them perfect for bite-sized enjoyment.
• Use a neutral oil like canola or vegetable oil and heat it to 375°F (190°C). This ensures the rice paper puffs up quickly without burning. Always use a thermometer for accuracy.
• Don't overcrowd the pot. Fry the rice paper pieces in batches to prevent the oil temperature from dropping and resulting in soggy rice paper.
• Use a slotted spoon to remove the fried rice paper from the oil and transfer them to a plate lined with paper towels. This absorbs excess oil and prevents sogginess.
• Season immediately after frying while the rice paper is still warm. This allows the seasoning to adhere better. Experiment with simple salt and pepper, a touch of chili powder, or Asian-inspired flavors like five-spice powder or a drizzle of sesame oil and furikake.
• For a more intense flavor, you can lightly brush or sprinkle the rice paper pieces with your chosen seasoning before frying.
• Enjoy the fried rice paper on their own as a light appetizer or pair them with dipping sauces for added flavor. Some popular choices include sweet chili sauce, soy sauce, or a simple dipping sauce made with lime juice, fish sauce, and sugar.

What Kind Of Oil Should I Use?

Use a neutral oil with a high smoke point like canola, vegetable, or peanut oil. Avoid olive oil as it has a lower smoke point and can burn.

My Rice Paper Doesn't Puff Up. What Am I Doing Wrong?

There could be a few reasons. The oil might not be hot enough (aim for 375°F/190°C). You might be overcrowding the pot, causing the oil temperature to drop.  Or, the rice paper pieces might be too large, hindering them from puffing properly.

Can I Bake The Rice Paper Instead Of Frying?

While not the traditional method, you can attempt to bake the rice paper. However, it might not achieve the same level of crispiness as frying. Brush the rice paper with a little oil and bake at a high temperature (around 400°F/200°C) for a few minutes until golden brown. Be sure to watch them closely as they can burn easily.

What Dipping Sauces Go Well With Fried Rice Paper?

Many dipping sauces work well. Popular choices include sweet chili sauce, soy sauce, or a simple dipping sauce made with lime juice, fish sauce, and sugar.

How To Store Fried Rice Paper

While best enjoyed fresh, leftover fried rice paper can be stored in an airtight container at room temperature for up to a day. However, they might lose some of their crispness.

More Asian Recipes For You to Try

Spring Rolls

Rice Rolls

Cantonese Rice

How To Make Fried Rice Paper

Using a sharp knife or kitchen shears, cut a single sheet of rice paper into smaller pieces. Go for uniform triangles or squares.

Heat a suitable oil for high-heat frying, such as canola or vegetable oil, in a heavy-bottomed pot or pan to a temperature of 375°F (190°C). Carefully add the rice paper pieces in batches to avoid overcrowding the pan.

The rice paper will quickly puff and turn crispy within seconds. Use a slotted spoon to quickly remove the pieces once crisped and drain any residual oil on a paper towel-lined plate.

Sprinkle with seasoning and serve.