Transform Sa Giang rice paper into golden, flaky croissants — no proofing, no laminating, just pure innovation. Ideal for foodservice menus, meal kits, or product launches seeking a crisp twist on a bakery classic.
Croissants, reimagined. Forget flour and hours of laminating — Sa Giang Rice Paper delivers a golden, shatter-crisp shell in minutes. In this blog recipe, we layer rice paper sheets with a silky egg–milk wash, roll in optional ham and cheese, and air fry until they flake under your fork. The result? A versatile showpiece that works sweet or savory, scales easily for production, and turns rice paper into something no one sees coming. For chefs, brands, and foodservice teams, it’s proof that rice paper can do more than wrap — it can reinvent.
Ingredients:
Serving 2 croissants
- 6 sheets of Sa Giang Rice Paper
- 3 eggs
- 3 tbsp sugar
- 3 tbsp whole milk
- Cooking oil (for brushing when baking)
Optional toppings: Sesame seeds, sugar dust (for sweet)
Optional fillings:
- Cheese sticks (mozzarella or cheddar)
- Ham
Direction:
1. Preheat the air fryer to 350°F (175°C).
2. Whisk together eggs, sugar, and milk in a shallow bowl.
3. Dip each rice paper sheet into the egg mixture (let the excess drip off), and layer them on a cutting board.
4. Cut the stack into 3 equal strips:
– Layer the right piece over the middle, then place the left piece horizontally at the base.
– For filling option: Add a small piece of cheese and ham near the base (not too much to avoid tearing).
– Roll from the wide end to form a croissant shape.
5. Place into the air fryer (use a little oil if needed to prevent sticking).
6. Air fry for 8-10 minutes, or until golden brown.
7. Serve & enjoy warm! Try it with sweet/hot dips or savory toppings.
