Recipe & video by Dan Dumbrell. Originally created for Harris Farm Markets & Lion Brand Rice
These Rice Paper Curry Puffs are a crispy, gluten-free twist on the classic Thai curry puff. Instead of pastry, I used @lionbrandrice rice paper, which bakes up beautifully golden and crunchy in the oven (so no deep frying needed!). They’re packed with a simple veggie curry filling and are perfect as a snack, dinner party bite or a lunchbox filler!
Recipe (makes 10-12) 👇
Ingredients
10–12 @lionbrandrice rice papers
2 Tbsp oil
1 onion (diced)
2 cloves garlic (minced)
1 potato (peeled and diced)
1 small sweet potato (peeled and diced)
1/2 cup frozen peas
1.5–2 Tbsp curry powder
1 tsp salt
1 egg
1/2 cup water
Method
1) Heat oil in a pan over medium heat. Add onion and garlic and cook for 2 minutes, then add potato and sweet potato and cook covered for 5–7 minutes, stirring occasionally, until softened. Lightly mash the mixture, then add frozen peas, curry powder and salt, and cook until the peas are cooked through. Remove from heat and allow filling to cool.
2) Preheat oven to 220C | 450F and line a baking tray. Whisk egg and water together, then dip one rice paper into the mixture briefly to soften. Fold the sides in to create a rectangle, add a large spoonful of filling at the base, then fold diagonally into a triangle and continue folding over itself until sealed. Place seam-side down on the tray and repeat until you run out of filling.
3) Brush the curry puffs generously with the remaining egg mixture. Bake for 25 minutes, flipping halfway, until crisp and golden. Serve warm.
#ricepaper #currypuff #glutenfree #vegetarianrecipes #easyrecipes
