These crispy rice paper dumplings are a delicious mix of crunchy on the outside and juicy on the inside. Customize them with your favorite fillings, whether chicken, pork, or vegan, and enjoy them as a quick snack or a delicious appetizer for any occasion!
Tip: If you love dumplings, don’t miss my recipes for gyoza, steamed pork dumplingsand kanom gui chai!
What is rice paper
Rice paper is a delicate, edible wrapper made from rice flour, water, and sometimes a bit of tapioca for flexibility. It’s commonly used to make fresh spring rolls or fresh shrimp rolls in Asian cuisine.
Rice paper is naturally gluten-freevegan, and incredibly versatile, making it a great option for snacks, appetizersor light meals.
To use rice paper, simply soak it briefly in water for a few seconds until it softens. Once pliable, it’s ready to wrap your favorite fillings like vegetables, proteins, or herbs.
More about these tasty dumplings!
Fried rice paper dumplings are everywhere right now, but my Thai-style version is something special. Think crispy, golden wrappers filled with a meaty, savory mix and just the right crunch from fresh veggies.
The bonus with this recipe is that you don’t need a dumpling maker! I’m giving you easy steps with images for preparing the filling, folding the crispy dumplings, and frying them. If it’s your first time making these, you’ll love it, and the kids can help you fold them to turn it into a fun family activity.
You’ll love how easy they are. Just soak the rice paper, wrap it around the filling, and fry until the wrappers turn perfectly crispy and golden. You can also mix up the filling—add some heat with chopped chilies, keep it vegan with mushrooms and extra veggies, or just add whatever you think works!
Pair these dumplings with a dipping sauce (I’ve included my favorites in the instructions!) and you’ve got a snack or appetizer everyone will love.
PS, These won’t last long on the table, so don’t forget to make extra!
Ingredient Notes
All the ingredients you need can be found at your local Asian market or grocery store. For exact measurements, check out the recipe card below!
- Ground chicken – Use fresh ground chicken for a tender and lean filling. You can also use ground pork for a richer, juicier filling.
- Dried shiitake mushrooms – Soak and finely chop for an earthy, umami boost.
- Chinese cabbage – Finely chop for a mild, slightly sweet crunch in the dumplings.
- Carrots – Grate for added sweetness and vibrant color.
- Ginger
- Black peppercorns, coriander root, and garlic – This popular spice mix in Thai cuisine is often pounded with a mortar and pestle to create a fragrant base that adds bold flavors to dishes.
- Light soy sauce – Provides a mild saltiness to balance the flavors.
- Oyster sauce – Adds a rich, savory umami to the mixture.
- Sesame oil – A small amount adds nutty aroma and depth.
- Oil – Use neutral options like vegetable oil, canola oil, or sunflower oil for frying the crispy dumplings.
How to make chicken rice paper dumplings
Step 1: Prepare the filling
Use a mortar and pestle (or food processor) to pound garlic, coriander root, and black peppercorns.
Heat cooking oil in a pan over medium heat. Add the spice paste and shiitake mushrooms, sautéing until aromatic.
Add the minced chicken to the pan and cook until it’s nearly fully cooked.
Stir in the prepped vegetables, sauces, and seasonings. Cook everything together until the vegetables soften slightly.
Step 2: Fold rice paper dumplings
Start by cutting a rice paper sheet in half.
Dip both sheets of rice paper into water briefly to soften. Be careful not to over-soak.
Lay the two halves on top of each other. Place a small amount of filling in the center. Bring one side over to form a triangle shape. Repeat by folding the other side, fully enclosing the filling. Fold the remaining edges tightly to seal the dumpling completely.
Step 3: Pan-fry
Heat a small amount of oil in a flat-bottomed pan over medium heat. Place the folded dumplings in the pan and cook until they are crispy and golden brown on both sides. Flip gently to avoid tearing.
Step 4: Serve
Serve the dumplings hot with your favorite dipping sauce. Here are some ideas: nam chim kai (sweet chili), peanut sauce, dipping sauce for wontonand Sriracha sauce.
Garnish with fresh herbs like cilantro or green onions and serve as a snack, appetizer, or alongside a fresh salad for a light meal!
What to do with leftovers
- Refrigerate: Place the dumplings in an airtight container and store them in the fridge for up to 2 days.
- Reheat: Pan-fry them over low heat or use an air fryer to bring back some crispiness. Avoid microwaving, as it can make the wrappers chewy.
Note: These dumplings are best enjoyed fresh for maximum crunch. To maintain the best texture, consider storing the filling and rice paper separately and assembling them just before cooking.
More Thai appetizer recipes
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Crispy Rice Paper Dumplings Recipe
Try these crispy rice paper dumplings—pan-fried to golden perfection and filled with a customizable savory mix. Perfect for any occasion!
Prepare the filling
-
Use a mortar and pestle (or food processor) to pound garlic, coriander root, and black peppercorns.
-
Heat cooking oil in a pan over medium heat. Add the spice paste and shiitake mushrooms, sautéing until aromatic.
-
Add the minced chicken to the pan and cook until it’s nearly fully cooked.
-
Stir in the prepped vegetables, sauces, and seasonings. Cook everything together until the vegetables soften slightly.
Fold rice paper dumplings
-
Start by cutting a rice paper sheet in half.
-
Dip both sheets of rice paper into water briefly to soften. Be careful not to over-soak.
-
Lay the two halves on top of each other. Place a small amount of filling in the center. Bring one side over to form a triangle shape. Repeat by folding the other side, fully enclosing the filling. Fold the remaining edges tightly to seal the dumpling completely.
Calories: 229kcal | Carbohydrates: 10g | Protein: 15g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 575mg | Potassium: 642mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6337IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg