Rice Paper Empanadas – Crispy & Gluten-Free

 Empanadas are a comfort food classic—but with just a few smart swaps, they can be lighter, healthier, and just as satisfying. These rice paper empanadas are naturally gluten-free, baked instead of fried, and filled with hearty plant-based goodness.

You can serve them in two ways: the classic full-size version, golden and folded like traditional pierogi, or mini empanadas, perfect for dipping in a creamy garlic sauce and topped with a fresh basil leaf. Both are crisp, flavorful, and make a beautiful centerpiece or snack.

Whether you're preparing a dinner for friends or meal-prepping something fun and nourishing, this recipe is versatile and visually stunning. Let’s dive in.

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 Rice Paper Empanadas – Two Ways 

(Classic + Mini)

Ingredients:

For the filling:

• 1 cup plant-based “meat” (e.g. lentil-based or veggie-based)

• ½ cup chopped tomatoes (fresh or lightly cooked)

• 1 tsp smoked paprika

• 1 tsp cumin

• 1 tsp oregano

• Salt and pepper to taste

• Optional: Nutritional yeast, fresh herbs, chili flakes

For the wrapping:

• 8–10 large sheets rice paper (or 16–20 small ones for the mini version)

• Warm water for softening

For the garlic dip:

• 3 tbsp unsweetened coconut yogurt 

• 1 small garlic clove, finely grated

• ½ tsp lemon juice

• Salt to taste

• Fresh basil leaves (for garnish)

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Instructions:

1. Make the filling:
   Heat a non-stick pan and cook your plant-based “meat” with tomatoes and spices for about 5–7 minutes, until thickened and aromatic. Set aside to cool.

2. Soften the rice paper:
   Dip each sheet in warm water for 10–15 seconds until soft and flexible. Work one at a time so they don’t stick.

3. Assemble the empanadas:

   • For classic empanadas, spoon 1–2 tablespoons of filling onto the center of a rice paper round. Fold in half and press the edges together to form a dumplings-like shape.

   • For mini empanadas, use smaller pieces of rice paper or trim large sheets. Use 1 tsp filling and fold neatly into triangles or small half-moons.

4. Bake:
   Place on a parchment-lined tray. Optionally dust with rice flour for extra crisp. Bake at 190°C (375°F) for 25–30 minutes, flipping halfway, until golden and crispy.

5. Make the garlic dip (optional):
   Mix the yogurt, garlic, lemon juice, and salt. Spoon into a small bowl and garnish with a basil leaf.

6. Serve:
   Serve the larger empanadas with a fresh salad

   
   
   or arrange mini ones around the garlic dip for a party-style plate.
   
   
   Both versions are irresistible!

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Nutritional Information 

🔸 Regular (large) empanadas – per 1 piece (out of 8–10):

• Calories: 110–130 kcal

• Protein: 4–6 g

• Carbohydrates: 13–15 g

• Fat: 3–5 g

• Fiber: ~2 g

🔸 Mini empanadas – per 1 piece (out of 16–20):

• Calories: 55–70 kcal

• Protein: 2–3 g

• Carbohydrates: 6–8 g

• Fat: 1.5–2.5 g

• Fiber: ~1 g 

Values are approximate and may vary depending on the plant-based “meat” and yogurt used. Calculated for baked, oil-free empanadas with a tomato-based filling.

 These rice paper empanadas prove that crispy comfort food doesn’t have to be heavy. Whether served large or bite-sized, they’re nourishing, fun to eat, and made without gluten or deep frying. Try both versions and see which one disappears first—either way, they’re sure to impress!