Think Rice Paper Is Savoury? 5 Dessert Recipes Say Otherwise

To mimic the bouncy texture of traditional glutinous rice dough without the cooking time, take a large, ripe mango and slice it into thick, rectangular slabs. Submerge two round sheets of Vietnamese rice paper together into a shallow dish of cool water for exactly 5 seconds, lay them flat on a clean cutting board, place a mango slice right in the centre, and fold all four sides inward to create a taut, plump square parcel. To finish, roll the parcel generously in a shallow bowl filled with either cornflour or toasted desiccated coconut, which coats the exterior and stops the sticky, chewy faux-mochi skin from adhering to your fingers when you bite into the juicy centre.

For a healthy, ice-cream-like summer snack, vigorously whisk one cup of thick, strained Greek yoghurt or hung curd with a tablespoon of honey, a dash of vanilla extract, and half a cup of roughly mashed fresh strawberries or blueberries until fully incorporated. Dip a single sheet of rice paper into cool water until pliable, lay it flat, and spoon two generous tablespoons of the fruit yoghurt into the lower third of the circle before rolling it up tightly like a classic spring roll, tucking in the sides to trap the liquid securely. Arrange these rolls on a baking sheet lined with parchment paper and freeze for 45 to 60 minutes, a precise window that freezes the yoghurt core into a velvety, solid bark while keeping the rice paper wrapper brilliantly chewy rather than icy.

This recipe transforms rice paper into a shatteringly crisp, micro-layered pastry shell by wrapping half a ripe banana, sliced lengthwise, along with two tablespoons of dark chocolate chips or a thick smear of hazelnut spread into a single, hydrated sheet of rice paper. Roll the wrapper up as tightly as possible to ensure there are no air pockets that could burst during cooking. Melt a teaspoon of butter or heat a neutral oil in a non-stick frying pan over medium heat, drop the rolls in, and pan-fry them for roughly 2 to 3 minutes per side until the skin blisters, puffs, and turns a deep golden brown, creating a crispy exterior that cracks open to reveal a warm, molten puddle of rich chocolate and caramelised banana.

To recreate the comforting crunch of a fruit strudel in under ten minutes, start by finely dicing one sweet apple and sautéing it in a small saucepan with a teaspoon of butter, a pinch of ground cinnamon, a splash of fresh lemon juice, and a tablespoon of brown sugar until the fruit is tender and enveloped in a sticky, jammy reduction. Hydrate a sheet of rice paper, cut it cleanly down the middle with a knife to form two half-moons, place a small, elongated spoonful of the cooled apple mixture at the straight edge of each piece, and roll them up into thin, tight cigar shapes. Brush the outside of each roll lightly with melted butter, dredge them through a shallow dish of granulated white sugar mixed with extra cinnamon, and air-fry at 180°C or pan-fry for 5 minutes until the sugar caramelizes and the rice paper sets into a rigid, crunchy shell.

This elegant, East Asian-inspired dessert begins by whipping half a cup of heavy cream or softened cream cheese with a teaspoon of ceremonial-grade matcha powder and two tablespoons of icing sugar until it forms stiff, pale green peaks. Submerge two sheets of rice paper together in cool water to build a durable wrapper, lay them flat, place a tablespoon of dense, sweet red bean paste (anko) directly in the middle, and top it with an equal dollop of the bitter, velvety matcha cream. Fold the wrapper over the fillings to form a neat, secure square pillow, then slide the parcels onto a plate and chill them in the refrigerator for 20 minutes before serving, a step that allows the whipped cream to firm up slightly against the soft, chewy skin for a perfect contrast of textures.