Crunchy Rice Paper Chocolates
Shatteringly crisp fried rice paper rolls coated in rich melted chocolate — a 3-ingredient snack that tastes like a gourmet candy bar and takes just 20 minutes to make. Optionally drizzled with white chocolate for a stunning finish.
- Total Time20 minutes
- Yield12 pieces 1x
Ingredients
Units
Scale
- 6-8 sheets rice paper sheets
- 8 oz chocolate (dark, milk, or a mix)
- 2 cups neutral oil, for frying (vegetable or canola)
- 2 oz white chocolate for drizzling (optional)
Instructions
- Cut and Roll the Rice Paper: Cut rice paper into strips about 1 to 1.5 inches wide. Dip one end briefly into water and roll tightly into small cylinders. The damp end seals the roll shut.
- Fry Until Puffed and Crispy: Heat oil to 350–375°F in a small pot or deep skillet. Fry the rice paper rolls in small batches for about 1 minute until puffed and white and crispy. Remove to a wire rack to cool and drain.
- Melt the Chocolate: Melt chocolate in 30-second microwave bursts, stirring between each, or use a double boiler until smooth and glossy.
- Coat in Chocolate: Dip each cooled rice paper roll into the melted chocolate, turning to coat completely. Place on a parchment-lined tray. Optionally, drizzle with melted white chocolate.
- Freeze Until Set: Place the tray in the freezer until the chocolate is completely hardened, about 10-15 minutes. Enjoy immediately or store in the fridge.
Notes
Only dampen the very tip of the rice paper strip for rolling — too much water makes them gummy. Make sure oil is properly hot before frying; rice paper should puff immediately. Cool the fried rolls completely before coating in chocolate. Store in the fridge or freezer for the best snap and crunch. Add a tiny bit of coconut oil to the chocolate if it’s too thick for dipping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Cuisine: Fusion
Nutrition
- Calories: 180
- Sodium: 10
- Saturated Fat: 5
- Protein: 2
