These rice paper croissants are totally worth the hype. These get golden and crisp on the outside with a soft, custardy center, and there’s no kneading, proofing, or traditional croissant dough required!
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a shallow bowl, whisk together the eggs, milk, 1½ tablespoons sugar, vanilla, melted butter, cinnamon, and baking powder until well combined.
Working with 3 rice paper sheets per croissant, dip each sheet into the egg mixture until completely coated, allowing the excess to drip back into the bowl. Stack the 3 coated sheets directly on top of one another.
Cut the stacked rice paper into a large triangle, keeping all of the pieces you trim off.
Layer the trimmed pieces back onto the triangle to add thickness: arrange one vertically through the center and another horizontally across the wide portion of the triangle.
Starting at the wide end, roll the layered rice paper toward the pointed end to create a croissant shape. Repeat with the remaining rice paper to make 3 croissants.
Place on the prepared baking sheet and sprinkle the remaining ½ tablespoon sugar over the tops.
Bake for 30-35 minutes, until puffed and golden brown. Let cool for a few minutes before serving and enjoy! 🥐
