Rice Paper False Churros (Super Crispy)
- 30 min
- Serves 4
- 6 ingredients
10 minutes to prep, 20 to cook. 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.
Free. No account needed.
Method
Whisk the egg, milk, and cinnamon together in a bowl until well blended.
Fill a shallow dish with warm water and briefly dip each rice paper sheet until pliable but not overly soft.
Kitchen notes · Added by ReelsMeals: Rice paper is flexible but still holds its shape. Dip briefly so the sheet does not become too soft to roll.
Lay 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.
Kitchen notes · Added by ReelsMeals: The coated rice paper forms a tight, even roll. Roll while pliable and keep the seam tucked underneath.
Heat extra virgin olive oil in a deep fryer or heavy pot to 400°F (392°F).
Fry the rolled rice‑paper churros for 10–12 minutes, turning as needed, until they turn golden and become crisp.
Kitchen notes · Added by ReelsMeals: Churros are golden and crisp across the surface. Turn as needed so they colour evenly.
If baking instead, preheat the oven to 400°F (392°F) and bake the churros on a parchment‑lined tray for 17–20 minutes, or until golden and crisp.
Immediately after cooking, dust the churros with sweetener and cinnamon (or sweetener alone) and serve while hot.
Kitchen notes · Added by ReelsMeals: Cinnamon and sweetener cling to the hot surface. Dust just after cooking while the coating is warm.
Tips while you cook
- Soften rice paper briefly
- Dip each sheet in warm water only until pliable, avoiding excess softness.
- Turn churros while frying
- Fry at 200 °C for 10–12 minutes, turning as needed.
- Use parchment for baking
- Place churros on a parchment‑lined tray and bake 17–20 minutes until golden.
- Dust while hot
- Immediately after cooking, coat churros with sweetener and cinnamon.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Paula Monreal Barral’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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