Crispy Brie and Cranberry Rice Paper Bites

Name: Crispy Brie and Cranberry Rice Paper Bites
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 15
Ingredients: 7 ounces Brie; 1/3 cup cranberry sauce; 2 tablespoons finely chopped fresh rosemary leaves; 15-16 rice paper wrappers; 2 tablespoons vegetable oil

Cook Time: 15 minutes

Rice paper wrappers are a pantry secret weapon. The dry disks soften quickly in warm water and become pliable, like dumpling wrappers, making them perfect for wrapping all sorts of fillings. Most commonly used in Vietnamese summer rolls, these wrappers are filled with fresh herbs, veggies, and grilled protein, then served cold. But if you fry them in a little oil, the outer layer turns crispy while the inside stays chewy and delicious. For the holidays, I've taken this technique and applied it to the festive flavor combo of Brie and cranberry often served in puff pastry cups during seasonal parties. By wrapping this tasty duo in rice paper and frying them until golden and gooey, we've got a fun twist on a holiday classic.

The most important step is dipping the rice paper wrappers in warm water (not hot!). You only need to submerge them for a few seconds so that they soften slightly. Once lifted from the water, they should still feel a little rigid. The moisture on their surface will continue to soften them as you work. If you soak the wrappers for too long, they become too soft and sticky, making it hard to wrap the filling neatly.

When frying, its best to use medium heat. This way, the Brie filling melts before the outside turns too crispy. You may notice a few parcels develop small tears as they fry, causing the cranberry sauce to ooze out. Dont worry this isnt usually noticeable when plated. Just wipe the pan between batches and continue frying. If you need to prep ahead of time, follow the recipe up to Step 8. Keep the parcels on a lightly greased tray, brush with a little vegetable oil, and cover with plastic wrap. Chill them in the fridge until you're ready to fry them (up to 5 hours). Then, uncover and continue with the recipe as usual.

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

Directions

Gather all ingredients.
Cut the Brie into 15 equal-sized pieces, each about 1/2 inch thick.
Take a wide, shallow bowl or a deep-rimmed plate and fill it with warm water. Ensure the water is warm, not hot!
Dip one rice paper wrapper into the warm water for a few seconds until it becomes slightly softened. It should still feel a little rigid this makes it easier to handle.
Place the soaked rice paper onto a cutting board. Add about 1 teaspoon of cranberry sauce in the center.
Top the cranberry sauce with a slice of Brie and a sprinkle of chopped rosemary.
Fold the bottom half of the rice paper up and over the Brie. Then, fold one side over the filling and the other side underneath. Finally, fold the top over to seal the parcel.
Repeat the soaking and wrapping process for the remaining ingredients, placing each parcel on a lightly greased baking sheet as you go.
Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium heat.
Once the oil is hot, add a few rice paper parcels to the pan. Be careful not to overcrowd the pan, or the parcels may stick together.
Fry the parcels until the underside is bubbly and lightly golden. Then, flip them over and cook the other side until golden and crispy.
Remove the parcels from the pan and place them on a baking sheet. Continue frying the remaining parcels, adding more oil as needed.
Serve the crispy Brie and cranberry parcels warm and enjoy!

Nutrition Facts

Servings Per Recipe: 15

Nutrition Info	Per Serving
Calories	117
Total Fat	6g
Saturated Fat	2g
Cholesterol	13mg
Sodium	84mg
Total Carbohydrate	13g
Dietary Fiber	0g
Total Sugars	2g
Protein	4g
Vitamin C	0mg
Calcium	27mg
Iron	0mg
Potassium	33mg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Crispy Brie and Cranberry Rice Paper Bites

The Origins of Crispy Brie and Cranberry Rice Paper Bites

The combination of Brie cheese and cranberry sauce is a classic symbol of festive gatherings in the United States, often appearing in puff pastry cups or cheese boards during the holiday season. The concept of wrapping this pairing in rice paper is a creative fusion inspired by Vietnamese culinary techniques, particularly the use of delicate rice paper for fresh spring rolls. While traditional Vietnamese rolls focus on fresh herbs, vegetables, and proteins served cold, this recipe adapts the method for a warm, fried appetizer, transforming the soft, tangy, and creamy elements of Brie and cranberry into a crispy bite-sized treat.

Regional Variations and Adaptations

Although rooted in American holiday cuisine, the idea of frying rice paper parcels reflects influences from Southeast Asian street food. In some regions, variations may include substituting the cranberry sauce with other fruit preserves such as apricot or fig to complement the Brie, or adding spices like cinnamon or nutmeg for extra seasonal flair. Some chefs also experiment with alternative cheeses, including Camembert or goat cheese, to create slightly different textures and flavors while retaining the signature gooey center and crispy exterior.

How It Differs from Similar Dishes

Unlike traditional Brie and cranberry appetizers that rely on puff pastry or phyllo, this recipe uses rice paper, which is much lighter and creates a crisp shell when fried. Unlike summer rolls or other Asian rice paper dishes, these bites are intentionally fried to achieve a crunchy exterior, contrasting with the creamy interior. The combination of Brie and cranberry gives it a distinctly sweet-savory profile not typically found in classic fried spring rolls, which often lean on savory vegetables, meats, or seafood fillings.

Typical Serving Occasions

Crispy Brie and Cranberry Rice Paper Bites are most often served as festive appetizers at holiday parties, cocktail events, or elegant buffets. Their bite-sized nature makes them ideal for finger food, allowing guests to enjoy the gooey cheese and tangy cranberry in a convenient, portable form. They pair well with sparkling wines, light reds, or even mulled ciders during the colder months. Restaurants and caterers sometimes offer them as part of seasonal tasting menus or hors d'oeuvres selections.

Interesting Facts and Tips

Rice paper, traditionally used in Vietnamese cuisine, becomes delightfully crisp when lightly fried, offering a surprising textural contrast to soft cheeses.
The key to perfect bites is soaking the rice paper just until it softens slightly; over-soaking can cause tearing during wrapping.
Brie melts quickly, so frying at medium heat ensures the cheese becomes gooey without burning the delicate wrapper.
These bites can be prepped ahead of time and stored in the fridge for several hours before frying, making them a convenient party appetizer.
The combination of sweet cranberry and creamy Brie offers a unique flavor experience that bridges traditional Western holiday flavors with Asian-inspired presentation techniques.

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FAQ about Crispy Brie and Cranberry Rice Paper Bites

Yes. You can prepare the parcels up to step 8 (before frying), place them on a greased tray, brush lightly with oil, cover with plastic wrap, and refrigerate for up to 5 hours. Fry them just before serving for the best texture.

Leftovers should be cooled completely and stored in an airtight container in the refrigerator for up to 2 days. Note that the rice paper will lose its crispiness upon storage, so reheating in the oven or air fryer is recommended to restore texture.

Reheat in a preheated oven at 350°F (175°C) for about 8–10 minutes or in an air fryer at 350°F for 5–6 minutes until warmed through and slightly crisp again. Avoid microwaving, as it makes the wrappers chewy rather than crispy.

Freezing is not recommended. Rice paper becomes brittle and tends to crack after thawing, which can cause the filling to leak out during frying.

Yes. The technique works well with other soft cheeses like Camembert or goat cheese, paired with fruit preserves such as fig jam, apricot, or raspberry. Savory fillings like sautéed mushrooms or caramelized onions also work.

Tears usually happen if the wrapper is over-soaked, wrapped too loosely, or if the pan is overcrowded. Make sure to soak the wrappers only briefly, wrap tightly, and fry in small batches. Even with small tears, the bites are still delicious.

Yes, you can bake them at 375°F (190°C) for about 15–18 minutes on a parchment-lined baking sheet. They will become crispy, but slightly less golden compared to pan-frying.

Yes. The recipe contains dairy (Brie), but no meat, making it suitable for lacto-vegetarians. It is not suitable for vegans unless you substitute the Brie with a plant-based cheese.