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Cut the rice paper into circular pieces of two sizes. The diameters should be about 10 cm and 8 cm. The shapes do not have to be perfect.

Cut 5 slits into each circular rice paper piece to form petals. Ensure not to cut all the way to the middle of the circle.

In a bowl, mix 1/4 teaspoon turmeric powder (or beetroot powder) into 1/4 cup of cooked sticky rice until the rice is uniformly colored yellow (or pink, if using beetroot powder).

Place a tiny scoop of the colored rice in the center of one of the larger rice paper circles.

Press a smaller rice paper circle into the center of the larger circle, using the rice to help it adhere.

Place another small drop of the colored rice in the center of the smaller circle.

Take a small frying pan or skillet and add your choice of oil (mild olive oil or coconut oil) to a depth of approximately 0.5 inch. Heat the oil over medium heat.

To test if the oil is warm enough, drop a small piece of rice paper into it. The rice paper should turn white and crispy in just a few seconds. Be careful not to heat the oil too much to prevent the rice paper from browning.

Using a spatula or tongs, carefully place one assembled rice paper flower into the hot oil. The flower will puff up and turn white in 3-5 seconds, creating a ruffled, flower-like appearance.

Lift the fried flower out of the oil with tongs or a spatula, allowing any excess oil to drain off. Place the fried flower upside down on a plate or paper towel.

Prepare the rest of the flowers in the same way.

Finally, sprinkle salt over the fried flowers. Add a small amount of black pepper in the center of each blossom.

Enjoy the Rice Paper Flower Chips on their own as chips or with your favorite dip.


Cut the rice paper into circular pieces of two sizes. The diameters should be about 10 cm and 8 cm. The shapes do not have to be perfect.

Cut 5 slits into each circular rice paper piece to form petals. Ensure not to cut all the way to the middle of the circle.

In a bowl, mix 1/4 teaspoon turmeric powder (or beetroot powder) into 1/4 cup of cooked sticky rice until the rice is uniformly colored yellow (or pink, if using beetroot powder).

Place a tiny scoop of the colored rice in the center of one of the larger rice paper circles.

Press a smaller rice paper circle into the center of the larger circle, using the rice to help it adhere.

Place another small drop of the colored rice in the center of the smaller circle.

Take a small frying pan or skillet and add your choice of oil (mild olive oil or coconut oil) to a depth of approximately 0.5 inch. Heat the oil over medium heat.

To test if the oil is warm enough, drop a small piece of rice paper into it. The rice paper should turn white and crispy in just a few seconds. Be careful not to heat the oil too much to prevent the rice paper from browning.

Using a spatula or tongs, carefully place one assembled rice paper flower into the hot oil. The flower will puff up and turn white in 3-5 seconds, creating a ruffled, flower-like appearance.

Lift the fried flower out of the oil with tongs or a spatula, allowing any excess oil to drain off. Place the fried flower upside down on a plate or paper towel.

Prepare the rest of the flowers in the same way.

Finally, sprinkle salt over the fried flowers. Add a small amount of black pepper in the center of each blossom.

Enjoy the Rice Paper Flower Chips on their own as chips or with your favorite dip.
