I Made The Viral Rice Paper Croissant 

As a person living with celiac disease for 11 years... you don't realize how much you've just rocked my world. I haven't had a croissant in over a decade... This is... I can't even. I am making these today. There will probably be tears.

i love how many gluten free people are excited for this recipe, i'm for sure going to be trying it out for my celiac partner! it sounds so good! i was thinking- it might be nice to lean a bit more into a french toast direction with the egg butter mixture, add some cinnamon, maybe a little brown sugar, a pinch of salt for balance.... i think it'd be so good!

I'd like to point out that rice paper / spring rolls wrappers are not all the same. The amount of tapioca / rice flour varies. I made spring rolls today and it was 80% tapioca /8% rice (the rest was water and salt). That's probably going to have a large effect on the crust and chewiness.

Btw your ‘Trendy vs Traditional’ videos have been reuploaded and I was just reminiscing how those videos were a source of joy.

my dad is gluten-free, and he is a rice paper lover. What a perfect recipe!

FYI you can buy square rice paper. Would be easier to get the triangles

You can make an “Inga taste test” series from viral recipes. You have an honest and objective perspective, so that’ll be exciting. You can even invite guests if you want.

As a french person with celiac, I am both horrified abd incredibly proud of you! I will be making these immediately- thank you! ❤❤❤

My GF kiddo is going to be so happy to be able to have croissants with us- albeit he won’t know they don’t taste right- if they look that spectacular he will be thrilled.

Your videos are so comforting and well made! It gives me the same feelings as talking and listening to an older sister who is exploring and teaching me about new things!

As a Vietnamese who has grown up in Europe this feels like a double sacrilege… But F it I’m making it!

Honestly, as a person with celiac, looks fun. I wonder if just chucking 1/4 tsp of yeast in the egg mix might add a little flavor? My family always says I’m sorry you have Stockholm syndrome… but, looks more croissant like than any other gluten free option I’ve seen. 🤷‍♀️

Twaydabae, a Vietnamese chef was the first to share the recipe according to many articles online!

I’ve seen recipes calling for three layers. By using five it may cause them to not cook as well in the centre leading to the stickiness

Thanks for the breakdown, Inga! I'm not gluten free, but I have many friends who are. And, in general, a mochi-texture with a choux flavour sounds divine.

🤔 I’m thinking ditch the pseudo croissant 🥐 and work with the rice paper’s attributes. Spread butter on each paper and dip then layer 2-3 and bake whole to get more of the good crispy parts. Layer two baked ones with some cream type filling, or maybe ganache…would be messy to eat but lots of crispy crunch. I’ve had gf croissants and they are ok, but not crispy enough..this might satisfy the need. Or break them apart before doing all this ( a tall order , I know) to make them a little more easy to handle.

Hot dang, this was the review i needed to convince me to make this thing!! I was interested to try but now i know i won't be wasting my ingredients on something i wasn't sure I'd like. Your review and descriptions helped so much - thank youuu!!!! ❤🎉

ok but considering how hard it is to make gf puff pastry, this gives me ideas! (like is there a reason they didn't stick with cold butter in the recipe to make it more like actual puff??) (considering its already so -not- croissant-y, could you use it for things you'd use pillsbury crescent rolls for, like a spinach ring)(if it's like mochi, what about red bean filling....) also the stack looked like new mexican stacked enchiladas lol

The pain au chocolat surprise at the end 😍😍😍

Celiac here, haven't tried a croissant for 11 years, nor anything close to a croissant, so I might just try this one for the fun of it and because I have a ton of rice papers. I use them to make burek (balkan pastry with cottage cheeee).

Visually it looks amazing! Texture-wise tho...having the insides all smush together on bite wouldn't be my jam. Thanks for trying this out!

Thank you for spoiling us with aesthetically pleasing videos❤️

I've done something similar, but with some butter and vanilla extract in the egg wash/dip. So it has a custard like taste. Also, instead of dipping the sheets one at a time, taking out, then stacking them, I just put the first sheet in the bath, then the next one right over that, and again, and again, THEN I take the stack out of the bath. Less trails of dripping per sheet is all.

Bread Crimes are suddenly my favorite crimes!

9:44 Been there, cried that.

anyone else get Alton Brown vibes from that look up in front of the oven?? so fun! thanks Inga!

I have so many sheets of rice paper sitting in my pantry. Now, I’m intrigued!

Rice paper trully is a gift that keep on giving😮 every now and then there is new things to create from it

Inga! I have liked and subscribed because I LOVE your voice and personality! You’re such an original! Such a delightful chang from all the robotic people imitating voice control. Looking forward to watching more! 👍🏻✨🔥

Thanks! I’m going to try this. We need more recipes using rice paper because I have too much in my pantry. 😊

I love your personality and the chill vibe of your videos!!!!! Love!

Nobody wants a croissant that's gummy, but I wouldn't say no to a gummi that's shaped like a croissant.

Yeah, with the liquid component used, I'd expect it to taste kind of like French Toast maybe, a bit custardy. I have everything I need to make this, and I think I want to give it a try!

Maybe the Ratio could be altered, to have much more butter, and far less egg/milk. Its likely that there is too much moisture, causing the internals to be too Gummy. Its also possible, that one might lower the temperature, and cook for longer... (and opening the oven a few times in the cooking process, to vent excess moisture in the oven). Finally... maybe use a bit more Salt in the mixture, to help dry the internal layers.

That was a pleasure to watch and I appreciate the honest appraisal of how it really tastes. I wouldn't have expected it to taste like an actual croissant either but am pleasantly surprised by the result.

for a person with celiac this is gold!!! I am gonna try it

Hey, your gluten free fans appreciate this a lot! I'm going to try this! ❤

This looks like a win in my book! Maybe not a croissant but definitely a yummy creation. Kudos to whoever thought it up!

That pack of rice paper has been sitting in my cupboard for months now...I like the idea of different fillings.

@7:24 I bought a croissant earlier today, for “proper comparison”…. Of course :) that’s the only reason 😂

Hi Inga Stumbled on your video and I LOVED it! What a super new creative way to use rice paper. Now I have another use besides Summer rolls, can’t wait to try it. Really appreciate your simple clear verbal explanations/directions and video! Thank you!!❤

We tried to make it at home, the croissants were so good ! We used the airfryer and they were very crispy too. The texture was chewier than traditional croissants (I added one or two more layers 😅) and there was this subtle rice flavour, we loved it! Like the asian version of French croissant 😏 Merci beaucoup pour la recette Inga, on valide ! Des bises de France 🥐❤

Thank you for putting the ingredients in the description! The extra effort is really appreciated!

I wonder if you would get a better result by spreading cold butter on the rice paper, before dipping it into the egg mixture? Also, experimenting with making a vegan version of this could be fun.

I was thinking this might work well with square rice paper. You could just cut it from corner to corner and roll it like a regular croissant. Also, this is gluten free so not bad.

Probably possible to use dumpling or lumpia wrapped instead. As rice paper naturally becomes stickier when cooked. The lumpia or dumpling skins are more doughy

I tumbled upon a good vlog . I love this and will try the chocolate but less rice paper . Thank you for sharing and it was fun to watch.

Interesting idea, thanks for the honest review ❤

Your charisma and creative charm jumps off the screen-- one of the best presentors on RU-vid! Movie star qualities!! Magnolia, Food Network ,hello!?!

Honestly, if you're going for that buttery flavour of a croissant, I wonder if maybe brushing melted butter in between each layer might help out, maybe give it a bit more of a buttery flavour since a croissant dough uses a lot more butter. I think this recipe is overall supposed to be a "quick" croissant hack and, if a cook took a little more time, you might be able to refine the flavour a little bit more.

I can't believe it kind of worked! Fascinating 🤷🏽

I had no idea about the rice paper viral thing, but I was mildly curious. What got me to watch the whole video was your personality. So, you know, you've got that going for you. :)

What would happen if you decreased the egg to two and increased the butter to two sticks and let the butter solidified more so you get bigger pockets of butter? It might be more Croissant like. Also, you should do a cook along of breads? It would be a really good use for sharing what you learned, it your classes.

I do it with only 3 eggs, it makes it less eggy and still has a similar result. As a gluten free French man, frustrated by 12y without croissants, this did the trick!

I'll certainly try this for my gluten intolerant kids! And I was thinking, perhaps it would be possible to reduce the egginess by replacing part of the eggs with starch+water?

Inga just casually reinventing the wheel, here. If you're saying the interior is chew y like a mochi, that makes total sense, since it's rice dough. That pain au chocolat trial reminded me of one of my favorite pastries in Taiwan, the taro mochi cake (exterior baked kinda like a crumby cake, but the inside is a filling of taro paste with a little mochi ball at the core, so it's like 3 layers of different textures and savors). If you can put your hands on some taro paste or mashed taro, that might be a good alternative to chocolate to try out in your next experiment. Alos, RIP your camera... This 5D surely has helped you go about many years of faithful services and will be fondly remembered.

Amazing how it opened up and has the layers and holes of a real croissant. Interesting.

I’m a simple man… I see a Inga video, I click and am always entertained. 💜

This would be perfect for making the tiny "cereal" croissants.

This morning, I was so excited to see that many gluten-free people love this recipe. I'm definitely going to try making this for my friend who has celiac disease! It sounds absolutely delicious! I’m thinking-maybe tomorrow morning, I’ll give it a French toast twist, dipping it in a butter and egg mixture, adding some cinnamon, a bit of brown sugar, and a pinch of salt to balance the flavors. I have a feeling this recipe is going to be a hit!

This actually looks pretty easy to make or less intimidating than a real croissant. I'm definitely going to have to try making it for my gluten free husband 😊❤

This is the analogue of what Olaf the violin maker calls a VSO (Violin shaped object). Lo' and behold the CSO! 🤣

wow nice idea. i will try to only bathe the rice slides in melted butter to remove the egg smell

I knew from the beginning it wouldn't taste like a croissant but your beautiful face and voice kept me here! ❤

ive had to go low carb since being newly diagnosed with diabetes and this makes me so excited!

I would either use a pizza slicer or just cut through the paper as well instead of trying to pick up the wet ride paper, might even be able to use the paper to help roll the croissant similar to a “roll-cake” like a pumpkin roll the stores sell during thanksgiving

Your voice is so pleasant !!

Love it! Genius with rice paper❣️

Bigger rounds of rice paper fewer layers and faster faster into the oven 😂

i bet it'd be good savory. imagine a char siu filling or har gow filing baked up inside the crispy exterior / chewy /buttery /eggy rice pastry ...you be the 1st to make one please

Maybe egg dip the first and last layers, but for the others only brush with softened butter/salt mixture?

Thank you for sharing. I will try it this wkend. Looks good.

I really like this idea. I have problems eating gluten, so I can't eat a regular croissant (as much as I would love that), but I also can't eat store bought mochi sometimes because "it may contain wheat" (as much as I would love that too). So this might be a fun workaround for both of those things.

I would give this a try, only substitute the egg with water-softening the rice paper, getting any surface water off them, and then dipping them in molten butter. That should be far closer to a croissant.

OMG! LOL! I love how you sit in front of the oven for 30 mins to wait. I just can't, no patience whatsoever on my end, and would probably burn the darn things. LOL 🤭

This looks absolutely delicious! Can't wait to try making these rice paper croissants myself! 🥐✨

I’m diabetic and rice is easier for me to tolerate than wheat. But then you said it’s a mochi texture, which I personally dislike, but it does look like lots of people can have these, which is awesome

Cool. Appreciate the honesty, texture wise. I would say this was a rolled egg and rice-paper pastry. And it cooks up so well. Hope your chef 👨‍🍳chef 👩🏼‍🍳 is good with it.

If you went savory on the custard batter, maybe it would make a fun quiche/savory danish kind of thing?

Ok! This was interesting and gave me an idea. Might try it over the weekend. Thanks!

Your makeup and hair are so pretty! And the ‘criceant’ isn’t bad to look at either 😂

Oh my goodness! This is exciting. I hope it works because if so, I'm making them this week.

For us gluten free people we are used to the mochi texture and we don't care at all I'm so making this! I bought like a 4 pack of these wrappers on accident from Amazon once now i have something to make with it LOL

My celiac brain was like; WATCH THAT, ALL THE CROSS CONTAMINATION WITH THE RICE CROISSANT, but then I realised that you don't have celiac and that I just can relax and then after de video run to the kitchen to also try this recipe!

Thanks for the video. Brilliant, healthier, faster to make alternative. I don't think the paper provides any benefit vs just using a cutting board. Stuffing it with stuff increases its possibilities.

kinda reminds me of a ricepaper french toast layered up. Definitely an interesting recipe though

Nice! Since it’s sweet maybe I’ll like it!

New innovations are always welcome 👍🏼

I think I can get behind that "pain au chocolat et riz".... what cool name other than "rice paper croissant" would avoid the 'not-a-croissant' problem?

I've gotta say you got exited by how goodlooking the rice croissant was. Still gonna try it 😊

Wow looks very tasty shocked it came out this is gonna be viral gonna try it to see how it taste

Omg! First time I've heard of this! Very interesting 😊❤

France about to ban you for coming back to their baking classes...lol

I just can imagine the bloathing and gas after trying to digest that concoction. Surely the final result after digestion is very similar, only finely chopped.

I have to try this. I have recently had to go gluten free. I don't have Celiac, but gluten sensitivity is real and very painful. Anyone that tells you they buy delicious gluten free bread they can keep it all for themselves. I eat a lot of cornmeal based breads, but I really want to try this. I am not sure about the baking powder. I need to check the label. Thank you for this recipe. You may have just helped lots of people.

You are completely adorable and entertaining w/o being over the top - as I am gluten-free for health reasons, this is a fair compromise for me and thanks for the lowered expectation; I can make peace with that.

RIP camera! You fed me well

How interestingly cool...Thanks for the bake review.😊

Maybe this recipe would work out if you only dipped the top and bottom layers in egg wash and and put a fine layer of cold butter (or shaved butter) between the inner layer. I've made croissant before and came to the same problem of gumminess/stickiness in the middle. Supposing the rice paper puffs and crisps up faster than dough, it might fix the problem. Will give you an update ;)

I've never been more invested in a taste test! 😂 Eggy mochi sounds nice, and I'll definitely try this, but I wish people would stop calling it a croissant just because you can make it look like one. Stop giving us gluten free people false hope about puff pastry based treats 😂