The work aims to study the effect of compound additives on the folding resistance of edible vegetable paper in order to increase the folding resistance of paper. With celery as the matrix material, the edible CMC, gelatin and sodium alginate were added as binders, and the glycerin and sorbitol were added as plasticizers for pulping, papermaking and drying. The edible celery paper was prepared and its folding resistance was determined. According to the results of a single factor experiment, the experiment in which the celery paper was prepared by compound additives was carried out, and the regression equation, response surface curve and contour line were made to find out the mixing ratio of the additives when the folding resistance of celery paper reached the extreme value. The folding resistance reached 6 peaks when the mass fraction of the binder was 0.9% and 10 peaks when the mass fraction of plasticizer was 6%. The celery paper could be folded up to 21 times when mixed with 0.34% (mass fraction) CMC, 0.40% (mass fraction) gelatin and 5.9% (mass fraction) glycerin. The addition of the compound additive effectively improves the toughness of the paper and plays a certain role in improving the folding resistance of the paper.