Name: Crispy Chicken and Vegetable Rice Paper Dumplings Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 12-15 Sheets Vietnamese rice paper; 250 grams ground chicken; 1 tbsp garlic, grated or paste; 2 tsp ginger, grated or paste; 3-4 spring onions, finely chopped; 1 tbsp soy sauce (regular or light); 1 tbsp oyster sauce or hoisin sauce; 2 tsp sesame oil; 2 tsp cornstarch; ¼ tsp salt, or to taste; ¼ tsp white or black pepper, to taste; 2 tbsp soy sauce (regular or light); 1 tbsp rice vinegar or lemon juice; 1 tsp sugar or honey; 1 tsp chili oil (optional)

Description

These rice paper dumplings feature a juicy chicken and vegetable filling encased in crispy pan-fried rice paper, offering a quick, easy, and delicious Asian-inspired appetizer or side dish that’s perfect for any occasion.

Ingredients

For the Dumplings

12-15 Sheets Vietnamese rice paper
250 grams ground chicken
1 tbsp garlic, grated or paste
2 tsp ginger, grated or paste
3-4 spring onions, finely chopped
1 tbsp soy sauce (regular or light)
1 tbsp oyster sauce or hoisin sauce
2 tsp sesame oil
2 tsp cornstarch
¼ tsp salt, or to taste
¼ tsp white or black pepper, to taste

For the Dipping Sauce

2 tbsp soy sauce (regular or light)
1 tbsp rice vinegar or lemon juice
1 tsp sugar or honey
1 tsp chili oil (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Fillings: In a large bowl, combine ground chicken with garlic, ginger, chopped spring onions, soy sauce, oyster sauce, sesame oil, salt, and pepper. Stir thoroughly until well mixed. Set aside while preparing the wrappers.
Fold the Dumplings: Dip one rice paper sheet into water for just a few seconds, avoiding over-soaking to prevent excessive softening. Lay the softened sheet on a cutting board and place a spoonful of filling in the center. Fold the sides inward first, then fold the top and bottom edges over to form a neat rectangle or square. For extra sturdiness, double-wrap if desired.
Pan Fry: Heat a nonstick pan over medium heat and add a small amount of oil. Pan-fry the dumplings for 2–3 minutes on each side until the rice paper turns crispy and golden brown.
Make the Dipping Sauce: In a small bowl, whisk together soy sauce, rice vinegar (or lemon juice), sugar (or honey), and optional chili oil until smooth. Taste and adjust seasoning as preferred.

Notes

Work quickly as rice paper becomes sticky once softened. Add fillings promptly after dipping each sheet into water.
Use medium heat during frying to avoid burning the rice paper while ensuring the filling cooks through properly.
Vietnamese rice paper sheets are recommended, but any size or shape, round or square, will work. Adjust filling quantity accordingly.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Frying
Cuisine: Asian, Chinese