Savory Rice Paper Croissant Recipe

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When I say these shrimp rice paper croissants are one of the most fun things I’ve made lately—I mean it. They look like little flaky pastries, but they’re actually made with rice paper, so they’re way lighter and faster to prep than anything involving dough. And if you love shrimp, feta, and a little spice, you’ll probably get hooked on these too.

What I like most is how satisfying they are without feeling heavy. You get a bit of crisp, a savory and salty filling, and the tiniest kick from the sriracha. It’s also a clever way to use rice paper for something that isn’t just a roll or dumpling. I first made these on a whim with some leftovers and now I keep coming back to them—especially for a quick lunch or appetizer when I want to serve something different.

They’re also easy to make once you get the fold down. It’s not a perfect triangle fold like a pastry chef would do, but it looks like one, and that’s good enough for me. The egg wash is key here—it’s what gives you that golden, crispy finish in the oven.

Tips to get the best croissants every time:

• Rice paper softens fast—don’t soak it too long or it’ll tear. A quick dip in warm water is all it needs.
• Try to make your triangle cut as clean as possible using sharp kitchen scissors. It’ll help the shape look better once rolled.
• Keep the filling light and compact. Too much filling will make it hard to roll without it tearing or leaking.
• Let them cool for a couple minutes before serving. They crisp up more as they sit and won’t burn your tongue.

Ingredients

• 2 rice paper sheets per croissant
• 1 egg (for dipping and brushing)
• Filling per croissant:
  • 3–4 cooked shrimp (about 50g / 1.75 oz)
  • 1 teaspoon chopped sundried tomatoes (5g / 0.18 oz)
  • 1 tablespoon crumbled feta (10g / 0.35 oz)
  • 1 teaspoon chopped green onions (3g / 0.1 oz)
  • A small drizzle of sriracha (to taste)

Alternative Ingredients

You can use smoked salmon, shredded rotisserie chicken, or even marinated tofu instead of shrimp. Just make sure it’s already cooked and easy to slice or crumble.

If you don’t like feta, try goat cheese or cream cheese—they both work well and are easy to mix with the rest of the filling.

Don’t have sriracha? A pinch of chili flakes or even a dash of spicy mayo can bring in the same heat. Or leave it out entirely if you want a mild version.

Step 1: Crack and Mix the Egg

Start by cracking one egg into a small bowl and beat it with a fork until smooth. You’ll use this to dip the rice pape.

Step 2: Cut Rice Paper Into Triangle

Take one rice paper sheet . Use kitchen scissors to cut it into a rough triangle shape. You don’t have to be perfect here—just a general triangle that will help shape your croissant.

Step 3: Dip in Egg Wash

Dip the rice paper triangle and the two side pieces into the egg wash, making sure they are fully coated but not soaked. Set them down gently on your work surface.

Step 4: Layer

Place the triangle with the pointed end facing away from you. Add the right side piece in the center. Then place the left side piece under the bottom part, so it creates a kind of overlap. This gives the base a little more support and mimics the shape of a croissant.

Step 5: Add the Filling

In a small bowl, mix together the shrimp, sundried tomatoes, green onions, feta, and a little drizzle of sriracha. Spoon a small amount of filling onto the bottom center of the triangle—don’t overfill.

Step 6: Roll

Roll the triangle up, starting from the bottom where your filling is. Keep it tight but gentle so the rice paper doesn’t tear. Once it’s rolled, place it seam-side down on a parchment-lined baking sheet.

Step 7: Bake

Bake at 190°C (375°F) for about 20–25 minutes or until golden and crisp. Let them cool slightly before serving.

How to Conserve the Recipe

These are best fresh out of the oven, but you can store leftovers in the fridge for up to 2 days. Reheat them in the oven or air fryer to get the crisp back—just 5–6 minutes at 180°C (350°F) does the trick. Avoid microwaving because it makes the rice paper rubbery instead of crunchy.

I wouldn’t freeze them after baking, but you can prep the filling in advance and keep it in the fridge. That way you can assemble fresh ones on the spot when you’re ready to bake.

Different Ways to Serve This Dish

These shrimp croissants are great as a starter for dinner parties, especially if you’re looking for something gluten-free or a little more unexpected than classic puff pastry. Serve them with a dipping sauce—like garlic yogurt, spicy mayo, or even sweet chili sauce—for extra flavor.

They’re also nice for lunch alongside a fresh salad. I like arugula, cucumber, and lemon for something light. You could even tuck one into a bento-style lunch box with some sliced fruit and nuts—it holds up well if you let it cool fully before packing.

Or go brunch-y. Serve these with poached eggs, herbed labneh, or even as a savory side to an omelet. They’re the kind of thing that looks like you spent way more time than you did—and that’s always a win in my book.