If you’re looking for a quick and easy viral rice paper dumplings recipe, without the hassle of making dough, this recipe is for you! They're crisp on the outside, juicy chicken and vegetable fillings on the inside, and packed with flavour.
Think of them as the perfect mix between potstickers and spring rolls, but even easier.
Love classic pan-fried chicken dumplings? Try my easy Chicken Gyoza ( Japanese potstickers ) recipe.
The Dumplings I Keep Coming Back To
I call this my “lazy dumpling” recipe because it’s perfect when I want something homemade but fuss-free. My family LOVES these, they’re always gone in minutes! And honestly, it’s such a fun way to use rice paper.
You can skip making the dumpling wrapper and just dip rice paper in water, and then you are ready to fill, fold, and fry!
I’ve also used rice paper to make rice paper noodles, rice paper chee cheong fun, and it’s surprisingly versatile! It’s also freezer-friendly, so you can make a batch and fry it anytime.
Ingredients You’ll Need ( Just the Basics! )
For the Dumplings:
- Rice paper sheets (about 12–15)
- Ground chicken
- Garlic & Ginger
- Spring onions ( green onions )
- Soy sauce
- Oyster sauce
- Sesame oil
- Salt & white pepper
For the Dipping Sauce:
- Soy sauce
- Rice vinegar or lemon juice
- Honey
- Chilli oil
Scroll down and see the recipe card for measurements and a printable recipe.
How to Make Dumplings with Rice Paper
- Prepare the Filling: In a large bowl, mix the ground chicken with garlic, ginger, chopped spring onions, soy sauce, oyster sauce, sesame oil, salt, and pepper.
Stir well until everything’s evenly combined. Set aside while you prepare the wrappers.
- Fold the Dumplings: Dip one rice paper sheet into water for just a few seconds. (Don’t over-soak as it will soften more when you wrap).
Place it on a cutting board and add a spoonful of filling in the centre.
Fold the sides in first, followed by the top and bottom to form a neat rectangle or square. ( Double-wrap if needed. )
- Pan Fry: Heat a nonstick pan to medium heat with a bit of oil. Pan-fry for 2–3 minutes on both sides until crispy and golden.
- Make Dipping Sauce and Serve: Combine soy sauce, vinegar (or lemon juice), honey, and chilli oil in a small bowl. Stir until smooth. Make a taste test and tweak as you like.
Note: Spread filling evenly. Layer the chicken in a thin, flat shape. Avoid overfilling or making it too thick to get the dumplings cooked evenly and quickly.
Place the folded dumplings on a greased plate or parchment paper lined tray before frying. ( Brush a little oil on the plate to prevent them from sticking. )
Yes, you can Air Fry or Bake!
Air Fryer Option:
Preheat your air fryer to 375°F (190°C) and lightly spray both sides of the wrapped rice paper chicken dumplings with oil. ( or use a parchment paper to prevent it from sticking to the rack. )
Place them in a single layer in the basket, making sure they don’t touch, and air fry for 8-10 minutes, flipping halfway through, until crispy and cooked through.
Oven-Baked Method:
Preheat oven to 400°F (200°C) and line a baking tray with parchment paper or a silicone mat to prevent sticking. Lightly spray each dumpling with oil and bake for 18–20 minutes, flipping halfway.
How to Make Ahead
Make ahead: You can pre-fill the dumplings and refrigerate before pan-frying.
Freeze: Freeze the uncooked dumplings on a parchment paper-lined tray. Once they are set, transfer them to a freezer-safe bag. Pan-fry straight from frozen, no need to defrost. Just add a few extra minutes to the cooking time.
💡 My Top Tips
Work quickly - Once softened, rice paper becomes sticky. Add the fillings as soon as you've soaked the rice paper in water. Have your fillings ready to go so you can wrap before it gets too delicate to handle.
Use medium heat to fry - Fry gently over medium heat. High heat will burn the rice paper while leaving the filling raw. A medium heat gives a crisp golden crust and evenly cooked fillings.
Use a good non-stick pan - This makes all the difference when it comes to preventing sticking and needs less oil.
Let it rest before serving - After pan frying, rest the dumplings for a minute or two. This helps them crisp up even more and allows the heat to settle.
Easy Swaps & Add-Ins
Feel free to get creative with what you have!
- You can swap the ground chicken for turkey, pork, beef, or even prawns.
- For a vegan version, try mashed tofu, tempeh, or finely chopped mushrooms like shiitake or oyster, which give a meaty texture and delicious umami flavour.
- Want to sneak in more veggies? Grated carrots, shredded cabbage, zucchini, or finely chopped spinach all work well in the filling. You can also toss in some pre-soaked rice vermicelli or glass noodles (mung bean vermicelli), just like the classic Spring roll fillings.
- You can mix up the seasoning, too. A dash of hoisin sauce, miso paste, or a sprinkle of five-spice can add fun flavour twists. Add some freshly chopped chillies or a drizzle of sriracha if you like a little heat!
Have Questions? I got you!
Can I use ground pork or tofu instead of chicken?
Yes! This recipe is super versatile. Try minced pork, turkey, lamb, shrimp, prawns, or crumbled tofu for a plant-based version.
Can I steam them instead of pan-frying?
You can, but they’ll be a bit chewy in texture. If you love a crispy texture, pan-frying is the best option.
Are rice paper sheets gluten-free?
Yes, most are made with just rice flour and water. Always check the label to be sure.
Try These Next (If You Love Dim Sum and Dumplings!)
More easy appetiser recipes:
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📖 Recipe
Rice Paper Dumplings
Ingredients
For the Dumplings
- 12-15 Sheets Rice Paper Vietnamese rice paper
- 250 grams Chicken minced 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 soy sauce
- 1 tbsp Oyster sauce Or hoisin sauce
- 2 tsp Sesame oil
- 2 tsp Cornstarch
- ¼ tsp Salt or salt to taste
- ¼ tsp White pepper or black pepper to taste
For dipping sauce
- 2 tbsp Soy sauce Regular or light soy
- 1 tbsp Rice vinegar Or lemon juice
- 1 tsp Sugar Or honey
- 1 tsp Chilli oil Optional
Instructions
Prepare the Fillings
- In a large bowl, mix the ground chicken with garlic, ginger chopped spring onions, soy sauce, oyster sauce, sesame oil, salt, and pepper. Stir well until everything’s evenly combined. Set aside while you prepare the wrappers.
Fold the Dumplings
- Dip one rice paper sheet into water for just a few seconds. (Don’t over-soak as it will soften more when you wrap). Place it on a cutting board and add a spoonful of filling in the centre. Fold the sides in first, followed by the top and bottom to form a neat rectangle or square.( Double-wrap if needed. )
Pan Fry
- Heat a nonstick pan to medium heat with a bit of oil. Pan-fry for 2–3 minutes on both sides until crispy and golden.
Make dipping sauce
- Combine soy sauce, vinegar (or lemon juice), honey, and chilli oil in a small bowl. Stir until smooth. Make a taste test and tweak as you like.
Notes
- Work quickly - Once softened, rice paper becomes sticky. Add the fillings as soon as you've soaked the rice paper in water.
- Use medium heat to fry - Fry gently over medium heat. High heat will burn the rice paper while leaving the filling raw.
- What type of rice paper to use? I used Vietnamese rice paper sheets, which are used in Vietnamese fresh spring rolls. You can use any size and shape, round or square. Adjust the fillings according to the size of the rice paper.
Steffy says
This was so yummy and easy! I’d been wondering what to do with all the rice paper I had in the pantry.
Thank you!
Kat B. says
Where does the corn starch come in? Thank you!
Khin says
Please add cornstarch in the fillings, it helps bind the ingredients together.
Meg says
Absolutely delicious in the air fryer! Super pleased!
Phil says
Very first time trying rice paper. My family enjoyed it. We made it with pork and chives. Thanks for easy recipe and love your videos.
Martha says
I've tried your rice paper dumpling recipe with shrimp and chicken mix also some mushrooms. Rice paper skin is a bit chewy in texture but it's very light and tasty. I'll definitely be making it again. Thanks.
ElleVancouver says
It was good, it didn't turn golden brown though...just a deathly white-ish colour but it tasted good! Husband loved them.
I think I will make thrm wca crunchy Asian salad next time.
Lillie says
I have tried, it was tasty!