Rice Paper Crisp Topped with Cheese, Nuts & Blueberry Compote

To make crispy rice paper, heat vegetable oil in a small pot until hot enough for deep frying. Carefully place 1 or 2 rice paper quarters into the oil and fry them for just a few seconds until they puff up. Once done, remove them from the oil and let them drain on paper towels. Allow them to cool completely to achieve the desired crispiness.

If you're looking for dairy-free or vegan options, you can substitute the cottage cheese with a plant-based alternative like cashew cream or a vegan ricotta made from blended tofu and nutritional yeast. For a lower-fat option, consider using Greek yogurt, which can also provide a similar texture.

To store leftover rice paper crisps, keep them in an airtight container at room temperature for up to 2 days. However, the crisps are best enjoyed fresh. For the toppings, such as the blueberry compote and cottage cheese mixture, store them in separate airtight containers in the refrigerator for up to 3 days. Assemble the crisps just before serving for optimal texture.

These rice paper crisps pair wonderfully with a light white wine, such as a Sauvignon Blanc or a sparkling wine. For a more savory option, serve them alongside a fresh salad or a charcuterie board featuring cured meats and cheeses to complement the flavors of the blueberry compote.

Absolutely! You can substitute walnuts with other nuts like pecans, almonds, or hazelnuts, depending on your preference. Just make sure to chop them finely to ensure they adhere well to the cottage cheese topping and provide a delightful crunch.