Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper, lightly greased.
- In a wide, shallow dish, thoroughly whisk together the eggs, milk, melted butter, sugar, vanilla extract, baking powder, and a pinch of salt.
- Take one sheet of rice paper and submerge it in the batter for 5 to 8 seconds. Remove it and lay it flat on a cutting board.
- Immediately dip a second sheet and lay it on top of the first. Repeat for a third sheet, creating a stack of 3 hydrated wrappers.
- Using a sharp knife or pizza cutter, cut the circular stack into half-circles, then cut each half-circle again to form pie-shaped wedges (triangles).
- Starting from the wide base of the triangle, roll the pastry up gently toward the tip. Curve the ends inward to form a crescent shape.
- Place the shaped croissants on the prepared baking sheet. Repeat the dipping and rolling process with the remaining rice paper sheets.
- Bake for 15-20 minutes until puffed and deeply golden brown. (Alternatively, air fry at 350°F for 10-12 minutes).
- Transfer immediately to a wire cooling rack and let cool for 5 minutes so the exterior can harden into a crisp shell. Dust with powdered sugar and serve immediately.
Notes
These must be eaten immediately upon cooling. The rice paper will lose its crispness and become leathery if stored. Only make as many as you plan to consume in one sitting.