A perfect pairing of gooey Brie and tangy cranberry sauce comes together in these crispy rice paper bites.
Crispy Brie and Cranberry Rice Paper Bites
A perfect pairing of gooey Brie and tangy cranberry sauce comes together in these crispy rice paper bites.
Ingredients
- 7 ounces Brie
- 1/3 cup cranberry sauce
- 2 tablespoons finely chopped fresh rosemary
- 15 rice paper wrappers or more as needed
- 2 tablespoons vegetable oil
Instructions
- Gather all ingredients.
- Cut the Brie into 15 equal-sized pieces, about 1/2 inch thick.
- Take a wide, shallow bowl or a deep-rimmed plate and fill with warm water. Take one rice paper wrapper and dip it into the water, submerging it for a few seconds until slightly softened. It should still feel a bit rigid – this is key as it’ll make the wrapper easier to handle.
- Lay the soaked rice paper onto a cutting board. Place about 1 teaspoon cranberry sauce in the center, top with a slice of Brie, and a sprinkle of chopped rosemary.
- Fold the bottom half of the rice paper up and over the Brie.
- Fold one side over top and one side underneath.
- Finally, fold the top underneath.
- Repeat the soaking and wrapping process with the rest of your ingredients. Place parcels on a lightly greased baking sheet.
- Heat 1 tablespoon of oil in a non-stick frying pan over medium heat. Once hot, add a few rice paper parcels. Do not crowd the pan or they will stick to each other. Leave them to fry until the underside looks bubbly and lightly golden in places. Flip all the parcels over and let them cook on the other side.
- Remove parcels to a baking sheet. Continue frying remaining parcels, adding more oil as needed. Serve warm.
