Dinner Recipes

Rice Paper Crisps

These puffed rice paper crisps only take a couple seconds to fry up. They come out of the Dutch oven crispy and light, just waiting to be layered with fresh, flavorful ingredients. We stack ours with bright scallions and cilantro, sweet-savory peanuts, spicy aioli, and fiery red chiles. The toppings give the app big spring roll vibes with an appealingly crunchy yet airy texture.

Rice Paper Crisps



Rice Paper Crisps

Serves: 4


For the rice paper crisps:

2 cups vegetable oil, for frying
6 rice paper rounds, cut into 8 wedges

For the toppings:

2 Tbsp finely chopped roasted peanuts
2 Tbsp small-diced shallots
¼ cup roughly chopped cilantro leaves and tender stems
1 red chile pepper, sliced thin
¼ cup sliced green onions
2 Tbsp Sriracha aioli, plus more as needed
2 Tbsp Thai peanut sauce, plus more as needed
Special equipment: candy thermometer


  1. In a small Dutch oven fitted with a candy thermometer, carefully heat the vegetable oil to 350° over medium-high heat.

  2. Carefully place 6 to 8 rice paper pieces in the oil, stir them for 3 to 4 seconds, until puffed and no longer crackling, and then use a slotted spoon to transfer them to a paper towel-lined plate. Repeat until all of the wedges have been fried.

  3. To assemble, place the puffed rice chips on a plate and garnish with the peanuts, shallots, cilantro, red chile pepper, and green onions. Drizzle with the Sriracha aioli and Thai peanut sauce. Serve immediately.

Calculate nutrition information for this recipe.