Rice Paper Croissants

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.In a shallow bowl (large enough to lay the rice paper in), whisk together the eggs, milk, sugar, butter, vanilla, cinnamon, and baking powder. Make sure everything is well combined and there are no streaky egg bits. Strain the egg custard through a fine mesh strainer if desired.
2. Take a single rice paper sheet and dip it into the egg mixture, flipping once. Lay the coated rice paper sheet on a cutting board and repeat with 2 more sheets of rice paper so they are directly on top of each other.
3. Cut the stacked rice paper into 3 pieces, with the middle being a triangle and the two sides being half circles.
4. Take one of the side half moons and lay it directly on top of the middle triangle.
5. Take the last half moon and lay it down perpendicular/horizontal to the triangle.
6. Roll the rice paper up and place on the prepared baking sheet.
7. Slightly shape the tips of the rice paper croissant into a crescent shape. Repeat with the remaining rice paper then sprinkle sugar on top if desired.
8. Bake both croissants in the preheated oven for 30-35 minutes, or until golden brown and crispy. Remove from the oven, let cool and enjoy.