Vegan Rice Paper Croissant
Preparation
Mix the plant-based milk smoothly with the tapioca starch, nutritional yeast, a pinch of turmeric, and salt. You should get a thin, egg-like mixture in which you dip the rice sheets one by one so they are coated everywhere. Place the two soaked rice sheets on top of each other, cut them in half, and shape them into a croissant. Pile the grated cheese onto the wider section, roll it up tightly, and slightly tuck in the two ends to get the classic croissant shape. Bake in an AirFryer at 180°C (approx. 350°F) for about 15 minutes until golden brown and crispy.
It is best enjoyed fresh when the rice paper is still crispy on the outside and the cheese is warm and melted on the inside.
