Learn how to turn ordinary rice paper into crispy, golden bowls from Watcharee — perfect for salads, stir-fries, noodle dishes, and more! This rice paper bowl recipe is light, gluten-free, and takes just minutes to make. Whether you’re meal prepping, looking for a creative appetizer, or just love that satisfying crunch, this recipe is for you!
Use scissors to cut small slits evenly around the edges of the rice paper. This helps create fun, bowl-like shapes when frying.
Heat the Oil
Pour a few inches of neutral oil (like canola or vegetable oil) into a deep pot. Heat over medium-high heat. To check if the oil is ready: • Dip the tip of a wooden chopstick into the oil—if bubbles form around it, the oil is hot enough. • Alternatively, drop a small piece of rice paper in; if it immediately floats and puffs up, you're ready to fry. • If the oil is too hot, reduce the heat or carefully add a bit more oil to cool it down slightly. • Ideal frying temperature is around 350–375°F (175–190°C). Use a thermometer for best results.
Fry and Shape the Rice Paper
Carefully lower a sheet of rice paper into the hot oil using tongs. It will puff up quickly—in about 5–10 seconds. • To create a bowl shape, press the center gently with the back of a ladle or use a small metal strainer while it fries. • Once puffed and crisp, immediately remove the rice paper and place it on paper towels to drain excess oil.
Cool and Fill
Once cooled, the crispy bowl is ready to be filled with your favorite ingredients—salads, noodles, sautéed veggies, tofu, or protein of choice.
