Rice Paper False Churros (Super Crispy)
These rice‑paper churros are a playful, gluten‑free twist on the classic treat. Light, airy, and irresistibly crisp, they’re dusted with cinnamon and a sweetener for a sweet finish that pairs perfectly with coffee, hot chocolate, or any favorite beverage.
Maker: Paula Monreal Barral
From: Instagram(view original)
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Cooking context
30 min estimated total time for 4 servings.
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Ingredients
- 12 rice paper sheets
- 1 egg
- 0.42 cup milk
- to taste cinnamon
- to taste sweetener
- as needed for frying extra virgin olive oil
Instructions
- 1Whisk the egg, milk, and cinnamon together in a bowl until well blended.
- 2Fill a shallow dish with warm water and briefly dip each rice paper sheet until pliable but not overly soft.
- 3Lay a softened sheet on a clean surface, spread a thin layer of the egg mixture over it, and roll the sheet tightly into a churro shape.
- 4Heat extra virgin olive oil in a deep fryer or heavy pot to 392°F (392°F).
- 5Fry the rolled rice‑paper churros for 10–12 minutes, turning as needed, until they turn golden and become crisp.
- 6If baking instead, preheat the oven to 392°F (392°F) and bake the churros on a parchment‑lined tray for 17–20 minutes, or until golden and crisp.
- 7Immediately after cooking, dust the churros with sweetener and cinnamon (or sweetener alone) and serve while hot.
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Frequently asked questions
- How long does it take to make Rice Paper False Churros (Super Crispy)?
- About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking.
- How many servings does this Rice Paper False Churros (Super Crispy) recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Rice Paper False Churros (Super Crispy) recipe come from?
- It was shared by Paula Monreal Barral on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.