A festive delight that’s equal parts elegant and comforting, these Crispy Brie and Cranberry Rice Paper Bites bring a playful twist to holiday appetizers.
Picture creamy, gooey brie cheese paired with the sweet-tart brightness of cranberry sauce, all wrapped in crisp rice paper for a satisfying crunch. It’s a dish that screams Christmas, perfect for sharing with loved ones or adding flair to your holiday table.
These bites are the ultimate combination of creamy, sweet, and savory—ideal for enjoying alongside a warm Mulled Wine for cozy vibes or a refreshing Yogurt Bowl to balance the richness.
Why I Love This Recipe (And You Will Too):
- Festive & Fun: Perfect for holiday parties and gatherings with their vibrant cranberry topping.
- Texture Heaven: Gooey brie meets crispy rice paper for the best of both worlds.
- Simple to Make: They look fancy but require minimal prep and effort.
- A Crowd-Pleaser: Everyone loves an appetizer that’s this indulgent and easy to share.
Crispy Brie and Cranberry Rice Paper Bites Recipe
Crispy Brie and Cranberry Rice Paper Bites are a delightful fusion appetizer, featuring gooey Brie, tangy cranberry sauce, and aromatic rosemary, wrapped in crispy, golden rice paper parcels.
Equipment
- Cutting Board
- Sharp Knife
- Wide, shallow bowl or deep-rimmed plate
- Non-stick frying pan
- Baking sheet
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
Instructions
- Cut Brie into 15 equal-sized pieces, about 1/2 inch thick.
- Fill a shallow bowl with warm water. Dip one rice paper wrapper in water briefly to soften slightly.
- Lay softened rice paper on a cutting board. Add 1 teaspoon cranberry sauce, a Brie slice, and a sprinkle of chopped rosemary in the center.
- Fold the bottom, sides, and top of the rice paper over the filling to form a parcel.
- Repeat with remaining ingredients and place parcels on a greased baking sheet.
- Heat 1 tablespoon oil in a frying pan over medium heat. Fry parcels in batches until bubbly and golden on both sides.
- Remove cooked parcels to a baking sheet. Add more oil as needed for frying the remaining parcels.
- Serve warm and enjoy the melty Brie with tangy cranberry sauce!
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 117 kcal |
| Carbohydrates | 13 g |
| Fibre | 0 g |
| Fat | 6 g |
| Protein | 4 g |
| Sugar | 2 g |
Tips to Bring Perfection!
- Soften Rice Paper Carefully: Don’t soak the rice paper wrappers for too long. Dip them in water briefly (just a few seconds) to soften them enough to fold without tearing.
- Evenly Sized Brie Pieces: Cut the Brie into equal-sized pieces (about 1/2 inch thick) so each parcel gets a uniform amount of cheese for melting.
- Chop Rosemary Finely: For a more even distribution of flavor, finely chop the fresh rosemary before sprinkling it onto the parcels.
- Don’t Overfill the Parcels: Use just a teaspoon of cranberry sauce and a single slice of Brie for each parcel. Overfilling can make it hard to fold the rice paper neatly.
- Grease Your Baking Sheet: Lightly grease the baking sheet before placing the parcels on it. This prevents them from sticking when you transfer them to the oven or cooling rack.
- Fry in Batches: Fry the parcels in small batches to ensure they cook evenly and don’t overcrowd the pan. This way, they will get golden and crispy on both sides.
- Use Fresh Cranberry Sauce: For a more vibrant and tangy flavor, opt for fresh homemade cranberry sauce or high-quality store-bought versions.
- Keep the Oil at the Right Temperature: Ensure the oil is hot enough to fry the parcels. If it’s too cool, the rice paper can become soggy. If too hot, the parcels may burn before the Brie melts inside.
- Let Parcels Cool Slightly: Let the parcels cool for a minute or two before serving to allow the Brie to settle and avoid a mess when you bite into them.
- Serve with Dips: Pair these crispy parcels with a dipping sauce like honey mustard or a balsamic glaze for extra flavor.
