Ingredients:

  • 8 sheets (approx. 160g) round rice paper wrappers
  • 1/2 cup (120ml) whole milk
  • 1 large (50g) egg, beaten
  • 2 tbsp (28g) unsalted butter, melted
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt
  • 4 tbsp (56g) softened butter
  • 3 tbsp (36g) brown sugar
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) vanilla extract
  • 1 tbsp (15g) powdered sugar
  • 1 tbsp (15ml) honey or maple syrup

Instructions:

  1. In a small bowl, whisk together the milk, beaten egg, melted butter, baking powder, and salt until fully incorporated and smooth.
  2. Quickly dip one sheet of rice paper into warm water for 2–3 seconds until softened, then lay it flat on a clean surface.
  3. Use a pastry brush to apply a generous layer of the milk-egg wash over the surface of the rice paper.
  4. Place a second sheet of rice paper on top and repeat the coating process. Repeat until you have 2–3 sheets stacked.
  5. Spread a thin layer of the cinnamon-sugar butter mixture across the stacked sheets.
  6. Carefully roll the sheets into a tight cylinder, then curve the cylinder into a crescent moon shape.
  7. Air fry at 350°F (175°C) for 10–12 minutes, or bake in an oven at 375°F (190°C) on a parchment-lined tray for 15–18 minutes until the edges are mahogany-colored.
  8. While still hot, drizzle with honey or maple syrup and dust with powdered sugar.