Crispy, savory Rice Paper Dumplings are a fun detour from the usual dinner lineup. They’ve got that satisfying golden crust on the outside, but instead of a doughy wrapper, it’s chewy, crackly rice paper. Inside, there’s a juicy, well-seasoned filling that can go in just about any direction—ground chicken, pork, shrimp, or tofu all work here. You can serve them as an appetizer, a snack, or make a full meal out of them. They’re flexible and just plain fun to make and eat.
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I first tried this technique when I was trying to finish off a half-used pack of rice paper from summer rolls. It turns out, when you pan-fry rice paper, it gets beautifully crisp and blistered, kind of like a cross between a dumpling and a spring roll. Once I tried it, I immediately wondered why I hadn’t been doing it all along.
What’s also nice is that these dumplings don’t need to be perfect to turn out great. The rice paper is forgiving once you get used to working with it. You can shape the dumplings into little envelopes, triangles, or just tidy bundles. They cook up fast, and the texture contrast between the crisp outside and the savory filling makes them hard to stop eating. I usually double the batch now because one round is never enough.
Ingredient Notes
The ingredients here are simple and adaptable. If you’ve never worked with rice paper before, don’t worry—it just takes a quick dip in warm water to soften them up.
You can use ground chicken, pork, shrimp, or tofu—whatever you’ve got or prefer. If using tofu, press it first to remove excess moisture, then crumble it into the pan. For shrimp, chop it up finely so it mixes evenly with the veggies.
Rice Paper Dumplings Are Easy To Make
Even if you’re new to rice paper, this recipe is easier than it looks. The full instructions are below in the recipe card, but here's the gist:
- Sauté your veg and protein.
- Soften the rice paper in water, add some of the filling, and roll it up.
- Pan fry the dumplings until golden brown and crisp.
- Serve them hot with your favorite dipping sauce.
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Expert Tips for Success
Once you get the hang of rice paper, these come together quickly. Here are a few tips to help make the process smoother:
- Set up a clean surface and work quickly once the rice paper is wet. It can get sticky if it sits too long.
- Let the filling cool before assembling to avoid tearing the rice paper.
- Use tongs or a spatula to gently flip the dumplings—they can be delicate before crisping up.
- Don’t crowd the pan or the dumplings won’t get crispy.
- A nonstick skillet makes the frying step much easier.
What to Serve With It
These dumplings are great on their own, but I like to make a meal of them with a few easy sides. Serve them with a light salad like this Japanese Cucumber Salad or Spicy Cucumber Salad. To round out a meal, pair them with Pork Fried Rice or Lemongrass Chicken. They’re also delicious with Vietnamese Peanut Sauce or just a simple dipping sauce of soy sauce, lime juice, chili crisp and chili oil.
They’re great to serve alongside Hot and Sour Soup, Spicy Miso Ramen, or Hot and Sour Vermicelli Soup for something more filling. If you’re making these for a party, just put them out with a few sauces and watch them disappear.
Rice Paper Dumplings
Robin Donovan
Ingredients
For the filling
- 7 ounces ground chicken pork, shrimp, or tofu
- 1 carrot grated
- 3 ½ ounces finely shredded cabbage
- ½ small onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil optional
- 1 teaspoon freshly grated ginger
- Salt and pepper to taste
For the dumplings
- 8 –10 rice paper sheets
- 2 tablespoons oil for frying
For serving
- Soy sauce or dipping sauce soy sauce + lime juice + chili
- Chopped green onions or sesame seeds
Instructions
- Cook the filling
- Heat a skillet over medium heat and add a bit of oil. Sauté the onion and garlic until softened. Add the ground meat, shrimp, or tofu. Cook until fully cooked through, breaking it up as needed.
- Add the vegetables and seasonings
- Stir in the grated carrot, shredded cabbage, soy sauce, ginger, and sesame oil. Season with salt and pepper. Cook for another few minutes until the vegetables are just softened. Remove from heat and let the mixture cool.
- Prepare the rice paper wrappers
- Fill a shallow dish with warm water. Dip one rice paper sheet into the water for 5 to 10 seconds until soft but not too floppy. Lay it flat on a clean surface.
- Fill and shape the dumplings
- Spoon 1 to 2 tablespoons of the filling onto the center of the rice paper. Fold the sides in and roll it up tightly into a rectangle or triangle. Repeat with the remaining filling and wrappers.
- Pan-fry the dumplings
- Heat oil in a skillet over medium heat. Place the dumplings seam-side down and cook for 2 to 3 minutes per side until golden and crispy. Optionally, cover the pan for a few minutes to steam them slightly.
- Serve
- Transfer the dumplings to a plate. Sprinkle with green onions or sesame seeds and serve warm with your favorite dipping sauce.
Notes
Nutrition
