Crispy Rice Paper Snack with Herbs
Toasted Vietnamese rice paper crackers brushed with garlic oil, finished with crispy fried shallots and fresh herbs. Ready in under 15 minutes, perfect for snacking or a light dinner side.
- Total time
- 12 min
- Servings
- 2
- Calories
- 280
- Protein
- 2g
Ingredients
- 1 package (8-10 sheets) Vietnamese rice paper sheets (bánh tráng)
- 3 cloves garlic, minced
- 3 tbsp crispy fried shallots
- ½ cup fresh cilantro, mint, or dill, chopped
- ½ whole lime
- ½ tsp chili flakes or chili crisp
Instructions
- 1
Heat 3 tbsp olive oil in a large skillet over medium. Add minced garlic and cook 45 seconds until fragrant, then remove from heat.
- 2
Arrange 4–5 rice paper sheets in the skillet in a single layer, overlapping slightly if needed.
- 3
Return skillet to medium-high heat. Toast rice paper 2–3 minutes per side until light golden and crispy. Flip once using tongs.
- 4
Transfer toasted rice paper to a cutting board. Break into bite-sized pieces (2–3 inches). Repeat with remaining sheets.
- 5
Toss rice paper pieces with the warm garlic oil, fried shallots, herbs, and chili flakes in a bowl.
- 6
Squeeze lime juice over the top and taste. Add salt and pepper to taste. Serve immediately while still crispy.
Tools you’ll need
- 12-inch nonstick skillet
- kitchen tongs
- cutting board
- medium mixing bowl
- microplane or grater (optional, for lime zest)
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