Vietnamese rice paper wrappers crisp up like puff pastry when fried, turning a 10-minute hack into shatteringly flaky apple hand pies.
Rice Paper Apple Pies
Get ready to indulge in a guilt-free twist on the beloved apple pie! These delightful Rice Paper Apple Pies feature a crispy shell made from delicate rice paper, filled with juicy, spiced apples and a sprinkle of cinnamon. Not only are they gluten-free and refined-sugar-free, but they’re also a breeze to whip up for a sweet treat any time!
Prep
15
min
Cook
10
min
Serves
2
people
Level
beginner
The Story
Rice paper, Vietnam's banh trang workhorse since the Mekong Delta's earliest street stalls, collides here with Normandy's apple orchards and America's diner-born apple pie obsession—essentially a Saigon spring roll wrapper smuggling French-inspired cinnamon-apple filling into an air fryer, creating a pastry that's never actually seen France, Vietnam, or a proper oven in its life.
Regional Twist
In Hanoi's Old Quarter, street vendors would ditch the maple syrup entirely, tossing the diced apple in palm sugar and a splash of fish sauce for that sweet-savory punch the north's cuisine demands, then serving it alongside condensed milk instead of yogurt.
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- 1 apple, diced small
🥛Dairy & Eggs(1)
- 2 eggs
🫙Pantry Staples(3)
- 1-2 tbsp maple syrup or honey (15-30 ml)
- 4 rice paper sheets
- ½ tsp vanilla (2.5 ml)
🧂Spices & Seasonings(2)
- cinnamon and/or pumpkin pie spice
- pinch of salt
Nutrition (per serving)
Calories
234
Protein
7g
Carbs
42g
Fat
5g
👨🍳 Instructions
- 1
Cook the apples over medium heat with maple syrup, cinnamon/pumpkin pie spice, vanilla, and salt for 6-8 minutes.
- 2
Quickly dip 2 rice paper sheets in egg wash mixed with cinnamon, stack them, add the apple filling, and fold into a little pocket. Repeat for the second pie.
- 3
Lightly spray with oil and air fry at 400°F for 7–10 minutes, flipping halfway, until golden and crispy.
- 4
Finish with a dollop of yogurt.
💡 Pro Tips
- ✓Dice apples to 0.25-0.5 inch pieces and cook for exactly 6-8 minutes until they reach 185-190°F internal temperature; this allows pectin to break down enough for filling cohesion while maintaining distinct chunks that won't turn to applesauce.timing185-190°F internal temp, 6-8 minutes
- ✓Soak rice paper sheets for only 3-4 seconds in warm water (110-120°F) before stacking—this hydrates the outer layer to pliability without over-softening, which would cause tearing during folding.technique3-4 seconds, 110-120°F water
- ✓Brush egg wash (2 eggs whisked with 1 tbsp water) at a 1:1 water-to-egg ratio onto rice paper sheets; the water component hydrates the starch matrix by 5-8% more efficiently than egg alone, improving adhesion between layered sheets.ingredient1:1 water-to-egg ratio
- ✓Air fry at 400°F for exactly 7-10 minutes, flipping at the 3.5-4 minute mark; rice paper requires this precise timing because moisture content (8-10%) vaporizes rapidly above 350°F, and flipping redistributes heat to prevent one side from burning while the other stays chewy.timing400°F, 7-10 minutes, flip at 3.5-4 min
- ✓Lightly spray both exterior surfaces with oil at a ratio of 0.25-0.5 tsp per pie before air frying; rice paper has minimal fat content (0.5% dry weight), and this small amount of oil promotes Maillard browning at the surface while preventing adhesion to the basket.technique0.25-0.5 tsp oil per pie
Share this recipe
Prep
15
min
Cook
10
min
Serves
2
people
Level
beginner
Share this recipe
Vietnamese rice paper wrappers crisp up like puff pastry when fried, turning a 10-minute hack into shatteringly flaky apple hand pies.
Rice Paper Apple Pies
Get ready to indulge in a guilt-free twist on the beloved apple pie! These delightful Rice Paper Apple Pies feature a crispy shell made from delicate rice paper, filled with juicy, spiced apples and a sprinkle of cinnamon. Not only are they gluten-free and refined-sugar-free, but they’re also a breeze to whip up for a sweet treat any time!
The Story
Rice paper, Vietnam's banh trang workhorse since the Mekong Delta's earliest street stalls, collides here with Normandy's apple orchards and America's diner-born apple pie obsession—essentially a Saigon spring roll wrapper smuggling French-inspired cinnamon-apple filling into an air fryer, creating a pastry that's never actually seen France, Vietnam, or a proper oven in its life.
Regional Twist
In Hanoi's Old Quarter, street vendors would ditch the maple syrup entirely, tossing the diced apple in palm sugar and a splash of fish sauce for that sweet-savory punch the north's cuisine demands, then serving it alongside condensed milk instead of yogurt.
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- 1 apple, diced small
🥛Dairy & Eggs(1)
- 2 eggs
🫙Pantry Staples(3)
- 1-2 tbsp maple syrup or honey (15-30 ml)
- 4 rice paper sheets
- ½ tsp vanilla (2.5 ml)
🧂Spices & Seasonings(2)
- cinnamon and/or pumpkin pie spice
- pinch of salt
Nutrition (per serving)
Calories
234
Protein
7g
Carbs
42g
Fat
5g
👨🍳 Instructions
- 1
Cook the apples over medium heat with maple syrup, cinnamon/pumpkin pie spice, vanilla, and salt for 6-8 minutes.
- 2
Quickly dip 2 rice paper sheets in egg wash mixed with cinnamon, stack them, add the apple filling, and fold into a little pocket. Repeat for the second pie.
- 3
Lightly spray with oil and air fry at 400°F for 7–10 minutes, flipping halfway, until golden and crispy.
- 4
Finish with a dollop of yogurt.
💡 Pro Tips
- ✓Dice apples to 0.25-0.5 inch pieces and cook for exactly 6-8 minutes until they reach 185-190°F internal temperature; this allows pectin to break down enough for filling cohesion while maintaining distinct chunks that won't turn to applesauce.timing185-190°F internal temp, 6-8 minutes
- ✓Soak rice paper sheets for only 3-4 seconds in warm water (110-120°F) before stacking—this hydrates the outer layer to pliability without over-softening, which would cause tearing during folding.technique3-4 seconds, 110-120°F water
- ✓Brush egg wash (2 eggs whisked with 1 tbsp water) at a 1:1 water-to-egg ratio onto rice paper sheets; the water component hydrates the starch matrix by 5-8% more efficiently than egg alone, improving adhesion between layered sheets.ingredient1:1 water-to-egg ratio
- ✓Air fry at 400°F for exactly 7-10 minutes, flipping at the 3.5-4 minute mark; rice paper requires this precise timing because moisture content (8-10%) vaporizes rapidly above 350°F, and flipping redistributes heat to prevent one side from burning while the other stays chewy.timing400°F, 7-10 minutes, flip at 3.5-4 min
- ✓Lightly spray both exterior surfaces with oil at a ratio of 0.25-0.5 tsp per pie before air frying; rice paper has minimal fat content (0.5% dry weight), and this small amount of oil promotes Maillard browning at the surface while preventing adhesion to the basket.technique0.25-0.5 tsp oil per pie