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CRISPY RICE PAPER DUMPLINGS WITH CHICKEN

If you’ve never tried making dumplings with rice paper wrappers, you’re in for a real treat! These crispy rice paper dumplings with chicken are golden on the outside, juicy on the inside, and packed with a flavorful chicken and veggie filling. They’re pan-fried until perfectly crisp and pair beautifully with a savory, lemony dipping sauce that I can’t get enough of.

This recipe is one of my favorite ways to use ground chicken—it’s super easy, freezer-friendly, and totally customizable based on what veggies you have on hand. Plus, the rice paper gives the dumplings that irresistible crunch without needing to deep-fry.

Whether you’re making them as a snack, appetizer, or part of a cozy dinner spread, I promise these little crispy rice paper dumplings with chicken will disappear fast!

A Delicious Fusion of Chinese and Vietnamese Flavors

This recipe is inspired by a mix of Chinese and Vietnamese cooking. The savory filling—featuring soy sauce, oyster sauce, and sesame oil—leans into classic Chinese-style dumpling flavors, while the rice paper wrappers and pan-fried preparation are a nod to Vietnamese street snacks like bánh tráng chiên. I love how this fusion brings together the comforting, savory flavor profile of Chinese dumplings with the light, crispy texture you get from Vietnamese-style rice paper dishes.

The result is something familiar yet fun—crispy, golden parcels that are easy to make at home, even if you don’t have access to traditional dumpling wrappers. And the rice paper crisps up beautifully in the pan without deep frying, giving you that satisfying crunch with less oil.

Light, Healthy, and Naturally Low in Calories

Not only are these crispy rice paper dumplings with chicken delicious, but they’re also a surprisingly healthy option for a weeknight dinner or snack. Each dumpling is lightly pan-fried in just a small amount of oil, and the filling is packed with lean protein and fresh vegetables. Because rice paper is thinner and lighter than traditional wrappers, you’re also saving on calories and carbs without sacrificing texture or flavor.

You can easily make them even lighter by using a leaner meat like ground turkey or serving them alongside a fresh veggie salad. They’re satisfying, flavorful, and won’t leave you feeling heavy—just the kind of meal I love to enjoy on cozy nights in.

INGREDIENTS FOR CRISPY RICE PAPER DUMPLINGS WITH CHICKEN

For the dumplings:

•10 rice paper wrappers

•1 lb ground chicken

•1/4 cup finely shredded or diced carrots

•1/3 cup corn (frozen or canned, drained)

•2 stalks celery, minced

•1 green onion, finely chopped

•1 tbsp soy sauce

•2 tsp oyster sauce

•1/2 tsp sesame oil

•A pinch of black pepper

•A pinch of salt

My go-to dipping sauce:

•2 tbsp soy sauce

•2 tsp lemon juice

•1/4 tsp sesame oil

•1/2 tsp sugar

•Chopped red chili or chili crisp (to taste)

•Chopped green onions

INGREDIENT SUBSTITUTIONS FOR CRISPY RICE PAPER DUMPLINGS WITH CHICKEN

One of the great things about these crispy rice paper dumplings with chicken is how versatile they are. If you’re missing an ingredient or want to change things up, here are some easy swaps:

•Protein: You can substitute ground chicken with ground turkey, pork, or even tofu for a vegetarian version. Just be sure to season accordingly.

•Vegetables: Feel free to use shredded cabbage, finely chopped mushrooms, or bell peppers in place of celery or corn. It’s a great way to use up whatever veggies you have in the fridge!

•Oyster sauce: If you don’t have oyster sauce, hoisin sauce or a mix of soy sauce and a tiny bit of sugar can work in a pinch.

•Rice paper wrappers: While these give a unique crisp texture, you could also use regular dumpling wrappers if you’re planning to steam or boil instead of pan-frying (just note the texture will change).

•Gluten-free option: Use a gluten-free soy sauce or tamari to make this dish completely gluten-free.

COOKING STEPS FOR CRISPY RICE PAPER DUMPLINGS WITH CHICKEN

1. Prepare the Filling

In a large bowl, combine the ground chicken, carrots, corn, celery, and green onion. Add the soy sauce, oyster sauce, sesame oil, salt, and black pepper. Mix thoroughly with your hands or a spoon until everything is evenly combined and coated in flavor.

2. Wrap the Dumplings

Cut each rice paper wrapper in half. Dip each piece briefly in warm water—just enough to soften it—right before you’re ready to use it. Place about 1.5 tablespoons of filling in the center and fold the wrapper into a square or rectangle. (Use 2 tablespoons if you’re working with larger pieces.) Repeat with the remaining filling.

3. Cook the Dumplings

Heat a couple teaspoons of oil in a large non-stick skillet over low to medium heat. Place the dumplings in a single layer, leaving a little space between each one. Pan-fry for 2–3 minutes per side until both sides are golden brown and crispy, and the filling is cooked through. You may need to cook them in batches.

4. Serve and Dip!

Serve the dumplings hot with your favorite dipping sauce. I love mine with my lemon-soy dipping sauce (recipe above), but they’re also amazing with sweet chili sauce or Thai peanut sauce.

COOKING TIPS & TRICKS

• Don’t soak all the wrappers at once—they’ll get sticky and hard to work with. Dip one at a time as you wrap.

• Keep it sealed: If you notice any open edges, you can “patch” with a little extra piece of softened rice paper.

• Low and slow: Fry the dumplings on a lower heat so they crisp up slowly without burning the rice paper.

• Batch cooking tip: You can freeze the wrapped dumplings before cooking. Just thaw slightly before pan-frying.

SERVING SUGGESTIONS

These crispy rice paper dumplings with chicken are perfect on their own, but they also pair beautifully with:

• A side of steamed rice or noodles

• Light miso soup

• A fresh cucumber salad with rice vinegar

Serve them as a fun weekend snack, a party appetizer, or even a light dinner!