Strawberry Rice Paper Crisps

Strawberry Rice Paper Crisps

Did you know that you can fry rice paper? Or course you did! Isn’t that how spring rolls are made?! But did you know that you can fry just the rice paper itself? The first time I tried doing this I was mesmerized. It only takes a few seconds for the paper to crisp up, and the process is super fun to watch. If you choose to make this quick summer dessert, you’ll get to do it as many times as you like.

Rice Paper Strawberry Crisps are, as you can tell, fun, but also easy to make. All that’s needed is to fry some rice paper in coconut oil, roll the crisps into some powdered sugar, sprinkle cut up strawberries over the crisps, and finish off with a dollop of coconut whipped cream. What can be simpler than that? As the summer rolls on and different fruits become available, you can sub your favourite fruit at the moment for strawberries and just call it Rice Paper Peach Crisps, or Rice Paper Raspberry Crisps, or Rice Paper Pineapple Crisps. Options abound.

Strawberry Rice Paper Crisps

Strawberry Rice Paper Crisps

Yield

Makes 6 servings

Prep time

Active time:

Total time:

How it's made

About 1 hour before making this dessert, place the bowl that you are going to use for making the coconut whipped cream into the freezer.

 

2 tbsp coconut oil

 

Heat the oil in a medium to large pan over medium heat.

 

6 regular sized rice papers

 

Place one rice paper in the oil and cook for a few seconds; until the paper becomes white, crispy, and changes shape. Repeat with the rest of the rice papers. Let cool for a few minutes.

 

½ cup icing sugar

 

Once rice crisps are cooled, place icing sugar onto a plate and dip and cover rice crisps with icing sugar.

 

2 cups fresh strawberries, sliced

 

Place a few strawberry slices over each rice crisp.

 

1 can full fat coconut milk, chilled overnight

 

Open the can of coconut milk and scoop the hard cream on top of the can into the chilled mixing bowl. (Reserve the liquid part left in the can for your next smoothie.)

 

1 tbsp icing sugar

 

Add to the mixing bowl with coconut cream and using a hand or stand up mixer. Mix until fluffy. Scoop a couple of tablespoons of the whipped cream over the strawberries and serve.

½ tsp vanilla extract

Helpful tips

This dessert is best eaten right away. If you have any leftovers, store them separately by placing the strawberries and the whipped cream into the fridge (up to 2 days) and leaving the rice paper crisps on the counter, covered, for up to 2 days.