Seaweed Rice Paper Crisps

Rice Paper Appetiser:

Rice paper has been making the rounds lately…not just for summer rolls, but as light and crunchy crisps that are suddenly popping up everywhere- this rice paper appetiser is another variation.

And while they’re a fun way to serve finger food, I think there’s plenty of room to get a bit more creative with them.

As always, I find myself looking for ways to add layers of flavour and a bit of personality to a bite, and these little crisp beauties are no exception.

Rather than frying up a plain rice paper round and calling it done, I’ve doubled up and sandwiched a layer of chilli jam and Nori seaweed in between.

They have a floral look when cooked & bring a bit of interest to the plate.

The jam melts as it fries, adding a hint of heat and sweetness that plays beautifully against the salty, umami crunch of seaweed.

The double layer also gives you a sturdier base, which means you can actually top it without it collapsing in your hands…very important for party food!

On top, I’m keeping it fresh and coastal with a finely diced mix of salmon and prawns.

Think of it like a sashimi-style seafood salad, dressed lightly with creamy mayo and flavoured to suit your mood.

I love adding lime zest for brightness, a tiny splash of sesame oil for depth, and depending on who’s coming over- maybe a little wasabi, ginger, or ponzu to bring it to life.

The beauty of this topping is that it’s adaptable- no surprises there! 😉

It should taste clean, zippy, and rich all at once, without overwhelming the seafood.

A small tangle of seaweed salad goes on top for colour and contrast.

If you want to take it further, a sprinkle of toasted sesame seeds or micro herbs would be stunning, I don’t think it really needs it.

But even without them, this is an eye-catching rice paper appetiser that looks like you’ve gone to far more effort than you actually have.

What I love about these is they’re ideal for casual entertaining.

You can fry the crisps ahead of time and keep them crisp in an airtight container, mix the seafood filling a little before guests arrive, and then it’s just a quick spoon-and-serve when you’re ready.

No stress, no cutlery, no reheating…just crunchy, flavour-packed morsels ready to be devoured with a drink in hand.

This rice paper appetiser is great for backyard gatherings, summer parties, or whenever you want to serve something light but stylish.

And because they’re gluten-free and dairy-free (depending on your mayo), they tick a few boxes for guests with dietary needs too.

Seaweed Rice Paper Crisps

(Serves 10 Prep 30 Mins)

Ingredients

Rice Paper Rounds

Standard Vietnamese-style rice paper sheets, typically around 16–22cm in diameter. You’ll be cutting these into smaller rounds, they are brittle, so you need to handle with care. These will puff up into light, crispy bases.

Nori Seaweed Sheets

Use roasted Nori sheets (the kind used for sushi rolls) or seasoned seaweed snacks. Either brings a subtle salty flavour and a touch of umami that works beautifully with the seafood and chilli jam.

Chilli Jam

Sweet, sticky, and just the right amount of heat- chilli jam adds depth and contrast to the rice paper crisps. Choose a thick variety that won’t run, or make your own if you’re feeling adventurous. Tip the jar to see if it runs or not.

Coconut Oil

Ideal for shallow frying thanks to its high smoke point and subtle tropical note, which pairs nicely with the seafood. Make sure you use enough to allow the rice paper rounds to puff and crisp evenly.

Salmon Fillet (Skin Off)

Go for a fresh, sashimi-grade piece of salmon if you’re serving this raw & it is available, or gently poach or pan-sear if you prefer it cooked. Dice finely for the topping- it should be tender and melt-in-the-mouth.

Prawns (Peeled)

Medium cooked prawns work best. Deveined, peeled, tails removed and finely diced, they add sweetness and a slightly firmer bite to the seafood mix. You can blanch them quickly or use fresh cooked prawns for ease.

Kewpie Mayonnaise

Kewpie is a rich, creamy Japanese mayo that gives the seafood topping its signature luscious texture. It’s smoother and slightly sweeter than regular mayo, and a little goes a long way. Coles & Woolies stock it or otherwise visit the Asian supermarket.

Garlic Aioli

Adds a punch of savoury flavour and a little extra creaminess to the dressing. Use store-bought or homemade, depending on your time and taste. Being a garlic lover, I love garlic aioli but you can opt for plain. There are no hard & fast rules.

Sriracha

For a gentle heat and depth of flavour. Sriracha blends seamlessly with the mayo base and ties together the seafood, lime, and seaweed elements.

Fresh Ginger

Just a little grated ginger can add extra sweetness & heat. I have added about 1/2 tsp freshly grated ginger. You don’t want it to take over just to add extra depth.

Fresh Lime Juice & Zest

You don’t need alot of juice as you don’t want the filling too ‘wet’ but just a squeeze adds citrus freshness to the seafood & cuts through richness of the mayo, aioli & salmon. I also add in lime zest as it adds a more intense citrus flavour.

Salt

Just a pinch to season the seafood mix and bring all the flavours into balance. Sea salt flakes work best here for clean, sharp salinity.

Seaweed Salad

Bright, slightly tangy, and full of texture- seaweed salad brings colour, freshness, and a bit of chew to the final garnish. You’ll find it ready-made at most Asian grocers or sushi counters but it is also available, frozen at Asian grocers & just adds a little distinction to your presentation.

Chilli Flakes

For a final hit of heat and colour on top. Adjust the quantity depending on how spicy you like things- just a pinch for warmth, or a generous sprinkle for heat-lovers. I use the Gourmet Garden lightly dried chilli flakes which are in little sachets at the veggie section of the supermarket in the fridge.

Kaffir Lime Leaves

Finely shredded, these add a citrusy, aromatic lift that cuts through the richness of the seafood and mayo. Use sparingly- they’re powerful but beautiful when used right. I use scissors to finely shred these- so much easier.

Sesame Seeds (Optional)

Toasted white or black sesame seeds add nuttiness and visual contrast. They’re optional, but lovely for both crunch and finish. Either way, I think these appetisers look great with or without the sesame seeds.

Lime Zest (Optional)

Freshly grated zest adds brightness and zing. A little goes a long way, and it ties in beautifully with the ginger, sriracha, and seafood. Sprinkle a little extra just before serving for best flavour. Again, this is optional.

Instructions

Prepare & Cut Rice Paper & Seaweed Discs

Using a 6.5cm round cookie cutter, gently press into each sheet of rice paper to score five evenly spaced circles. You don’t need to cut all the way through- just make a visible outline as a guide. Repeat with as many rice paper sheets as needed for your batch.Next, take a 5cm cookie cutter and do the same with your dried seaweed sheets (nori or seasoned seaweed snacks both work). These smaller rounds will nestle neatly inside the rice paper discs and bring a lovely burst of umami to every bite. With a sharp pair of kitchen scissors, carefully cut along the scored lines, trimming out your rice paper and seaweed circles. Stack them separately to keep things organised and avoid tearing.

Layer The Discs

Now, lay out half of the rice paper rounds on a clean surface. Place a small dab of chilli jam in the centre of each- just a pea-sized amount is plenty. Gently place a seaweed circle over each blob of chilli jam, pressing it lightly so it sticks. Then take the remaining rice paper circles, add a dab of chilli jam and place them over the top, jam side down, to create little “sandwiches.”

Fry The Crisps

In a shallow frying pan, heat about 1–2cm of coconut oil over medium-high heat. While it heats up, do a quick test by dropping in a scrap of leftover rice paper- it should puff up and sizzle almost instantly. That’s your green light to begin frying. Working in small batches of two or three, carefully lower the filled rice paper discs into the hot oil. They should immediately start to puff and sizzle. Flip them once during cooking so both sides crisp evenly- this usually takes about 30-45 seconds per side.

Drain & Cool The Crisps

Use tongs or a slotted spoon to lift them out and place on a plate lined with paper towel to absorb any excess oil. Continue with the rest of the batch, keeping an eye on the oil temperature- too hot and they’ll burn; too cool and they’ll go soggy. While the crisps cool slightly, make the seafood topping. In a mixing bowl, combine the mayonnaise, aioli, sriracha, grated ginger, sea salt, and lime juice & zest. Stir until smooth and fragrant- it should taste creamy, zippy, and just a little spicy.

Make the Seafood Topping

Dice the prawns & salmon fillet. Add your finely diced (not too fine) seafood (a mix of raw salmon and prawn works beautifully here), and gently fold it through the mayo mixture (mayo, aioli, sriracha, salt, ginger, lime juice & zest), until evenly coated. Take care not to overmix- you want the seafood to hold some texture.

Load the Rice Paper Crisps

Once the rice paper crisps are cool and firm, spoon a generous teaspoon of the seafood mixture onto each one. Don’t overload them- you want enough topping for flavour, but not so much that it slides off when picked up.

Garnish

Top this rice paper appetiser with a small tangle of seaweed salad for colour, flavour, and texture. Finish with a sprinkle of chilli flakes. For something extra, add a scattering of sesame seeds and a pinch more lime zest just before serving.

These are best enjoyed fresh- crispy, creamy, and full of flavour. They’re light enough to keep guests going but satisfying enough to stand out on any party platter.

Serve & Enjoy!

Helpful Hints

• These rice paper appetiser is best served fresh. In fact anything with a cracker type base is best served fresh.

• You don’t want to over fry the rice paper crisps as they will end up a soggy mess. But by making a double layer of ricepaper with the seaweed in between, allows you to have a sturdy base that should hold your filling without it making the base soggy.

• If you are someone who doesn’t like raw seafood, cooked seafood is another option…perhaps bbq prawns. You could also substitute with scallops or crab meat.

• Seaweed salad is available at alot of sushi stores or at Asian Grocers (fresh or frozen). If you are having trouble sourcing seaweed salad, substitute with green onions.

Seaweed Rice Paper Crisps

Recipe

(Serves 10 Prep 30)

Ingredients

• 5 Rice Paper Rounds
• 2 Seaweed Sheets
• 1 Tbsp Chilli Jam
• 150g Coconut Oil
• 1 Salmon Fillet (Skin Off)
• 8 Medium-sized Prawns (Peeled)
• 2 Tbsp Kewpi Mayonnaise
• 1 Tbsp Garlic Aioli
• 2 tsp Sriracha
• 1/2 tsp Grated Ginger
• Pinch of Salt
• Zest of 1 Lime
• Squeeze of Lime Juice
• Seaweed Salad
• Chilli flakes
• Sesame seeds (optional)
• 2 Kaffir Lime Leaves (finely shredded)

Method

1. Using a 6.5cm round cookie cutter, lightly score five circles into each sheet of rice paper. Do the same with the seaweed sheets using a smaller 5cm cutter.
2. Carefully cut out the circles using kitchen scissors-both the rice paper and seaweed. Set them aside in separate stacks.
3. Spoon a small dab of chilli jam into the centre of half the rice paper rounds, then place a seaweed circle directly over the jam.
4. Top each one with a second rice paper disc, jam side down, pressing gently to seal and create a filled sandwich.
5. Heat a shallow layer of coconut oil in a pan over medium-high heat. To test if the oil’s ready, drop in a scrap of rice paper- it should instantly puff and sizzle.
6. Fry the filled discs in batches of 2 or 3, flipping once, until both sides are golden, crisp, and puffed.
7. Transfer to a paper towel-lined plate to drain while you finish the remaining crisps.
8. In a small bowl, combine the mayonnaise, aioli, sriracha, grated ginger, salt, and lime juice & zest. Stir until smooth.
9. Add the finely diced seafood and fold through gently until evenly coated.
10. Spoon the seafood mixture over each crisp, dividing it evenly.
11. Garnish this rice paper appetiser with a tangle of seaweed salad and a sprinkle of chilli flakes. Add sesame seeds and extra lime zest if you like a bit of extra flair.

Serve & Enjoy!

Wine Pairing Suggestions:

Dry Riesling (Australian or German-style)

A dry Riesling offers zesty citrus, a hint of minerality, and often a touch of natural sweetness- perfect for balancing the heat from the sriracha and chilli jam in this rice paper appetiser, while lifting the seafood and cutting through the creamy mayo. The acidity also plays nicely with the lime zest and kaffir lime leaves.
Try: Eden Valley Riesling (AUS), Clare Valley, or a Kabinett from Mosel (GER)

Brut Sparkling Wine (Champagne or Aussie Sparkling)

The crisp bubbles and dry finish of a good sparkling wine contrast beautifully with the fried rice paper and creamy seafood topping. It’s refreshing, festive, and keeps your palate clean between bites.
Try: Tasmanian sparkling, Yarra Valley brut, or grower Champagne if you want to impress.

Grüner Veltliner

Grüner Veltliner is an Austrian white, fantastic with seafood and Asian flavours. Its subtle white pepper notes, green herbaceousness, and high acidity match the umami of the seaweed, the aromatic lift from kaffir lime, and the crunch of sesame.

Albariño

Fresh, coastal, and full of stone fruit and citrus. Albariño brings out the sweetness in prawns and salmon while standing up to the chilli jam and sriracha without clashing. It’s particularly good if you’re serving these on a hot day.
Try: Rías Baixas Albariño (Spain) or even a local Australian example if you can find one.

Or for the Red lover:

Pinot Noir

Think light-bodied, fruit forward, low tannin & chilled. They won’t overpower the seafood but can handle the chilli and garlic elements.

Try: Cloudy Bay Pinot Noir from Marlborough New Zealand.

Other Seaweed Appetisers:

Sushi Wonton Cones

Salmon Inari Sushi