Last Updated on October 31, 2026 by Sabrina Currie
I love cooking with rice paper because it's fast, easy and so versatile, and these rice paper recipes show off just how much you can do with it! Soak a sheet in water for just a few seconds and it's ready to roll into fresh salad rolls, or take it a step further and bake, air fry or deep fry it into crispy spring rolls and dumplings. Fry shards of dry rice paper for fun garnishes and crunchy crackers to scoop up chunky dips, or use it as a fun, lower-calorie swap for noodles, pizza crusts and more.
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Look for round 8-inch (22 cm) sheets in the Asian aisle of most grocery stores. Brands made with some tapioca starch are a little chewier and more forgiving to roll, and an unopened pack keeps for ages in the pantry, so it's an easy one to keep on hand. Here are 33 of my favorite ways to use it up!
What Can You Make With Rice Paper?
Way more than spring rolls! Rice paper makes fresh summer rolls, crispy fried or air fried rolls, chewy pan-fried dumplings, crunchy chips and snacks, and even trendy recipes like rice paper croissants, noodles and tteokbokki. It's naturally gluten-free in most brands (check the label) and there's even a few sweet treats in here, too.
Top Tips For Using Rice Paper
- If you are having trouble keeping the rice paper from tearing while you get the hang of it, soak 2 pieces of rice paper and then stack them to make a thicker wrapper. It is still delicious but less delicate and easier to work with.
- To keep your rice paper from tearing and keep the fillings all together, tuck fillings in the middle of a soft lettuce leaf, roll, then place on the rice wrapper and roll or shape as per recipe.
- Use cold water. If you use warm water, the rice paper will get soggy faster and also sticky making these hard to roll.
- Soak just long enough to make them pliable. The wraps will continue to soften after rolling so only soak until they can be rolled. Soaking longer makes them break open easily and even get mushy. Once soaked, shake off any excess water before filling and rolling.
- Place smooth side of wrap on work surface, bumpy side up to put the fillings on.
- Place finished rice wrapped recipes on parchment until ready to eat or cook. Parchment helps them come off easier with less sticking.
- If you are cooking or frying your rice rolls, use slightly less filling ingredients to ensure that they seal fully. Any openings will let the fillings start to leak out as they cook.
- For the crispiest spring rolls, make sure the oil is fully preheated before frying. Check by dropping a small piece of dry rice paper into the oil. If it puffs up within 5 seconds, the oil is hot enough.
- Puffed rice paper makes a fun and simple garnish or snack if you are deep frying something else and it's a great way to use up broken rice paper sheets. Simply add large shards of broken rice paper to the hot oil set to medium-high heat, let fry until puffed and remove to a paper towel lined plate with a slotted spoon. Sprinkle with a bit of salt if desired or serve alongside other dishes and dips.
- To air fry rice paper rolls or dumplings, double wrap them, brush or spray lightly with oil and cook in a single layer at 375°F to 400°F for about 10 minutes, flipping halfway. Leave space between them so they don't stick together.
- Fresh rolls are best eaten the same day. If you need to make them ahead, keep them from touching (wrap each one in plastic wrap or line them up on parchment) and cover with a damp towel. They firm up and get chewier in the fridge.
Fresh Rice Paper Rolls
Fill your fresh rolls with your favorite flavors. Here are versions with shrimp, salmon, chicken, tofu and lots of fresh veggies and fruit like mango and avocado. These are no-cook, light and perfect for lunch, picnics or an easy appetizer.
Each comes with its own dipping sauce. Choose from classic peanut sauce, a light sesame soy dip or a sweet and spicy mango chili sauce. Or make them all! Yum. Love peanut sauce? It's also delicious in my easy peanut sauce baked chicken.
Crispy Fried + Air Fryer Rice Paper Rolls
Some rolls get a double wrap and are fried, baked or air fried until crispy. Adding a second layer of rice paper keeps them from falling apart and gives you a crisp outside with a chewy, soft inside.
Rice Paper Dumplings + Samosas
Rice wraps are an easy wrapper for dumplings and samosas and are naturally gluten-free. Crispy rice paper dumplings have a crunchy outside with a slightly chewy, soft inside. A little extra work but well worth it!
Rice Paper Snacks + Chips
Rice paper puffs up and gets super crunchy when it's fried, baked or air fried, making it perfect for chips, crisps and fun party snacks. Even vegan bacon!
Trending + Unusual Rice Paper Recipes
Rice paper has taken over social media lately and some of these are seriously creative. Make flaky gluten-free croissants, quick noodles, cheesy tteokbokki, a crispy pizza base or wrap a vegan "turkey"! Check out these unique and delicious recipes.
Sweet Rice Paper Treats
Rice paper makes quick and easy desserts, too. Fill it with pie filling, fresh fruit or chocolate, roll it up and bake or air fry, or try the viral no-cook rice paper mochi.
Rice Paper Recipe FAQs
Dip it in cold or room temperature water for just a few seconds, until it's pliable but still a little firm. It keeps softening as you fill and roll it, so don't over soak. If you're still having trouble, stack two softened sheets together for a sturdier wrapper.
Most rice paper is made from rice flour (often with tapioca starch), water and salt, so it's naturally gluten-free. Some brands do add wheat, so always check the label. Watch the fillings and sauces too, as regular soy sauce contains wheat. Use tamari or coconut aminos instead.
Fresh rolls are best eaten the same day. You can make them a few hours ahead if you keep them from touching each other and cover them with a damp towel or wrap each one in plastic wrap. They'll get firmer and chewier in the fridge.
Yes! Double wrap rolls or dumplings, brush or spray them lightly with oil and air fry at 375°F to 400°F for about 10 minutes, flipping halfway. Rice paper chips and snacks crisp up in the air fryer in just 5 to 7 minutes.
Store leftovers in an airtight container in the fridge with parchment between the rolls so they don't stick. Fresh rolls are best within a day. Crispy rolls and dumplings can be reheated in the air fryer to bring back the crunch.
Don't toss them! Fry broken pieces in hot oil until they puff up for a crunchy garnish or snack, or soften and slice them into quick rice paper noodles.
Looking for more easy party bites? Try these healthy potluck appetizers, cucumber snack ideas or my spot prawn recipes (spot prawns are amazing in fresh rolls!).
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Hi, I'm Sabrina!
I'm a classically French-trained cook, forager, gardener and photographer on Vancouver Island, BC. I share fresh, local and easy recipes for every season, and I hope this one becomes a favourite at your table.
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Linda Breedlove says
Awesome recipes and ideas using rice paper! Thank you.
Sabrina Currie says
Thanks Linda!