Ham and Cheese Rice Paper Croissants Recipe

Level: Easy
Yield: 4 croissants
Nutritional Analysis Per Serving Serving Size 1 of 4 servings Calories 528 Total Fat 29 g Saturated Fat 14 g Carbohydrates 39 g Dietary Fiber 1 g Sugar 3 g Protein 26 g Cholesterol 359 mg Sodium 779 mg

Total: 1 hr 15 min
Active: 30 min

Discover the viral TikTok sensation: rice paper croissants reimagined with classic French flair, stuffed with savory ham and nutty Gruyre. Dip simple rice paper sheets in an egg batter to mimic the flaky layers of traditional croissantsslice, roll, and bake for a puffed, golden crust that dazzles like a bakery masterpiece. Inside, enjoy a chewy mochi-like bite bursting with melted cheese, crispy edges, and rich flavors. Ready in just over an hour, skip the all-day dough hassle and whip up these crave-worthy treats that'll impress every bite!

6 large eggs, at room temperature
1/4 cup whole milk, at room temperature
3 tablespoons unsalted butter, melted and cooled
1 teaspoon sugar
Kosher salt
Sixteen 8-inch round rice paper wrappers (see Cooks Note)
6 ounces sliced ham (see Cooks Note)
4 teaspoons Dijon mustard
1 cup (about 4 ounces) shredded Gruyre
1/4 cup chopped chives, plus more for garnish

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Place a rack in the center of the oven and heat to 375 degrees F. Cover a baking sheet with parchment paper. Set it aside.
In a medium bowl, beat the eggs, milk, melted butter, sugar, and 1/4 teaspoon salt until fully combined and smooth. Transfer the mixture to a wide shallow bowl or small rimmed baking sheet suitable for dipping rice paper. Prepare all remaining items (rice paper, ham, mustard, Gruyre, and chives) nearby before starting to build the croissants.
Quickly dip both sides of one rice paper wrapper into the egg mixture to lightly coat it, then shake off any extra liquid. Lay it on a cutting board. Do the same with three additional wrappers, layering them directly on top of the first one.
Slice the layered rice papers into three sections: use scissors or a knife to remove a central triangle with a base roughly 5 inches across; this leaves two semicircular pieces. Top the central triangle with one layer of ham (1 to 2 slices), add 1/2 teaspoon Dijon mustard on the ham, then scatter 1 tablespoon Gruyre and 1/2 tablespoon chopped chives over it. Position one semicircle vertically on top of the ham and cheese, followed by the other semicircle placed horizontally to form the croissant's pointed ends. Add another layer of ham slices on top, spread with 1/2 teaspoon more Dijon mustard, and finish with 1 tablespoon cheese plus 1/2 tablespoon chives. Begin rolling from the bottom long edge, ensuring the fillings stay tucked inside and centered to build those signature croissant layers.
Move the formed croissant to the lined baking sheet, positioning the triangle tip downward. Gently bend the ends inward to shape it into a crescent, and sprinkle an additional 2 tablespoons of cheese on top. Continue the process with the remaining ingredients to assemble four croissants total on the sheet.
Bake the croissants, turning the pan midway, until they turn deep golden brown on top, around 35 minutes. Allow them to cool on the baking sheet for a minimum of 10 minutes before serving warm. These are ideal eaten within a few hours after baking for the best texture and flavor.

Rice paper wrappers come in various sizes; for this dish, choose the common 8-inch rounds usually used for spring rolls. For a gluten-free option, pick gluten-free ham varieties.

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