Gluten Free Rice Paper Wraps and Snacks

Baked Peach Pie Rice Paper Rolls

Makes 6 portions of 2 rolls

For the Peach Filling

·         4 ripe peaches 

·         3 tablespoons brown sugar

·         1 teaspoon ground cinnamon

·         1/4 teaspoon ground nutmeg 

·         1 tablespoon cornstarch 

·         1 tablespoon lemon juice

·         Pinch of salt 

For the Wrapping & Cooking

·         12 rice paper wrappers 

• • Warm water to hydrate the Rice Wrap

·         2 tablespoons vegetable oil or Melted Unsalted Butter

·         Cinnamon sugar 

1.     Combine Ingredients: In a bowl, mix the diced peaches, brown sugar, ground cinnamon, nutmeg, cornstarch, lemon juice, and a pinch of salt until well blended and the peaches are coated.

2.   Prepare Wrappers: Soak the rice paper wrappers in warm water as per the package instructions until they’re pliable, usually about 10-20 seconds.

3.   Fill and Roll: Place a spoonful of the peach filling in the center of each rice paper wrapper, then carefully fold the sides over and roll it up tightly, like a burrito.

4.   Brush with Oil: Using a pastry brush, lightly coat the outside of each roll with vegetable oil or butter to help achieve that golden, crispy texture.

5.   Cook the Rolls: Heat a skillet over medium heat, then add the rolls. Cook for 2-3 minutes on each side, or until they turn a beautiful golden brown.

6.   Sprinkle Sugar: Once cooked, remove the rolls from the skillet and generously sprinkle them with cinnamon sugar for a sweet finish.

Optional: Serve with vanilla ice cream for a delightful contrast.

Bacon, Egg and Cheddar Rice Paper Rolls

Makes 6 individual Rolls

· 10 large eggs ((divided))

· ¼ cup of Water

· 6 rice paper sheets

· 1 cup shredded mozzarella

· 4 strips bacon or turkey bacon, chopped

· Everything bagel seasoning

1.     Preheat: Set oven to 400°F and line a baking sheet with parchment paper.

2.     Scramble: Cook 8 of the eggs over medium-low heat until just set but still soft, then set aside.

3.     Whisk: Crack the remaining 2 eggs with water into a shallow bowl and whisk until smooth.

4.     Dip: Dip each of the  rice paper sheets into the beaten egg, coating both sides.

5.     Layer: Lay the coated sheets on a lightly oiled surface or on parchment paper

6.     Fill: Add the scrambled eggs down the center, then top with the chopped bacon and 1 ounce of shredded mozzarella.

7.     Roll: Roll tightly into a cylinder, sealing as you go.  Place seam side down on your parchment lined cookie sheet

8.     Brush: Brush the top with any remaining egg, then sprinkle generously with everything bagel seasoning.

9.     Bake: Bake at 400°F for 15-20 minutes total turning the Roll over halfway through cooking time.  You want these to be slightly browned and crispy

Crispy Rotisserie Chicken, Bacon & Frito Rice Paper Wraps

Yield: 6 wraps

Ingredients

• 6 gluten-free rice paper wrappers, 8–9 inch

• Warm Water to hydrate the Rice wrap

• 1 1/2 cups (about 8 oz) shredded rotisserie chicken

• 6 slices bacon, cooked crisp and chopped

• 3/4 cup shredded cheddar cheese

• 3/4 cup Fritos, lightly crushed

• 2 tablespoons sliced green onion, optional

• Cooking spray or a small amount of oil

• 1/2 cup honey mustard, for dipping

Method

1. Make the filling: Combine the rotisserie chicken, bacon, cheddar and green onion.  Keep the Fritos separate so they retain more crunch.

2. Soften the rice paper: Dip one wrapper in warm water for about 5–8 seconds. It should still feel slightly firm when removed; it will continue softening as you work.

3. Fill: Place approximately 1/2 cup filling toward the bottom third of the wrapper. Add about 2 tablespoons crushed Fritos.

4. Wrap: Fold the bottom over the filling, fold in both sides, then roll tightly like a burrito. Avoid overfilling.

5. For extra crunch: For a sturdier, especially crispy pocket, use two rice paper wrappers per portion. This is particularly helpful if you're making them ahead and reheating later.

6. Air fry: Lightly spray the wraps with oil. Air fry at 375°F for 8–10 minutes, turning halfway through, until blistered, golden and crispy.

7. Serve: Let rest 2 minutes and serve with honey mustard.

For make-ahead

Assemble the wraps and refrigerate them in a single layer, separated with parchment, for up to 24 hours. For best texture, I’d add the Fritos immediately before wrapping rather than mixing them into moist chicken ahead of time.

Reheat: Air fry at 375°F for 4–6 minutes until hot and crispy.