Crispy Rice Paper Dumpling

Crispy meets savory in our Rice Paper Dumpling. Packed with ground chicken, tofu and a lot of veggies dipped in a rich sweet, and spicy sauce. Make these tasty bites today! This is a wholesome appetizer, side dish also a nice light dinner.

These Rice Paper Tofu Dumplings have become my new favorite. They look so delicious, and tempting, and are easy to make. I love how crispy they are on the outside and the inside is a bit chewy and filled with super delicious goodies with some protein from chicken and tofu and a lot of veggies!

This recipe for Rice Paper Dumplings takes 20-30 minutes to make. So everyone can enjoy them! They’re also much easier than making dumplings and you can change up the filling to your liking.

Why you should make this recipe!

Rice paper dumplings are an Asian dish made by wrapping fillings in thin rice paper sheets, served fresh or lightly fried. The fillings vary, including vegetables, meats, vegan tofu, and noodles.

There’s so much to love about dumplings. Delicious, savory (or sweet) fillings, wrapped in various forms like dough or rice paper and cooked to perfection. They’re enjoyed as appetizers with dipping sauces, offering a delightful mix of textures and flavors. Well, it’s fair to say you can enjoy this dumpling every time you want. there’s no specific time to best consume it, but when you serve this, enjoy it immediately while it is hot and crispy! yummy. They’re found in various cultures and cuisines around the world, and while they’re made a bit differently in every region, one truth remains: they’re amazing. 

This appetizer takes less than 30 minutes to make which is pretty quick than traditional dumplings. Plus they are super adaptable to use whatever leftover veggies protein you have in your fridge, and did I mention that they taste heavenly good too?

By using a store-bought wrapper and a simple rolling technique, you can enjoy this delicious crispy treat any time of the day. These rice dumplings are the ultimate lazy and easy version. choose whatever filling you want, just remember don’t skip the dipping sauce to make the experience even more satisfying, serve them with some sizzling scallion chili oil! Let’s make it first and enjoy the rest sensation!

Ingredients for making Crispy Rice Paper Dumpling

• Rice paper;  Thin, delicate, and translucent sheets of rice paper are made of rice and tapioca flour. sometimes it’s also what we call spring roll wrappers.  You can find them at local Asian grocery or in most supermarkets. While rice paper is usually used for cold rolls in Vietnamese cooking, it actually becomes a fantastic, crunchy texture when pan-fried.
• ground chicken; I use precooked chicken. You can use whatever you have on your hands. if you’re vegan feel free to skip this part 😉
• firm tofu, crushed; medium firm, firm, or extra firm all work for this recipe. Just be sure to cook off or press out the excess liquid.
• For vegetables, I use cabbage, which is great as it goes with all vegetables and gives a little crunch. Then, mushrooms, It has a nice umami flavor along with a meaty texture so they’re great to add to the filling. and Carrot; I use carrot because it’s one of the common veggies in dumplings. Also, carrots barely release any liquid when you cook them.
• spring onion, thinly sliced
• garlic, and ginger both are grated; bringing a beautiful flavor to the filling
• For seasonings; I use sesame oil, Soy sauce, salt, and black pepper are used to flavor the filling. You don’t need to add much as you will also have a dipping sauce. Use Tamari instead of soy sauce for a gluten-free version. I add a very little bit of salt but feel free to omit it or adjust to your liking.
• chicken powder; boosts the savory and meaty notes in the filling, adding depth to the overall flavor.
• Cooking oil; I use vegetable cooking oil for pan-frying this crispy rice paper dumpling.

Sauce dipping:

• Chili flakes; Chili flakes add a spicy kick to the dipping sauce, providing heat and depth of flavor.
• Soy sauce; enhances its saltiness and adds a savory umami flavor
• Rice vinegar; Rice vinegar contributes acidity, brightening the dipping sauce and balancing the richness of the dumplings.
• Honey; Honey adds sweetness to the dipping sauce, creating a harmonious balance of flavors.
• Sesame seeds; Sesame seeds offer a nutty crunch and a visual appeal to the dipping sauce, complementing the sesame oil used in the filling.

How to Make Crispy Rice Paper Dumpling

To make this Crispy rice paper dumpling, prepare for the pre-cook ingredients includes veggies and cut them into size first, Open a tofu package, drain all the water and wash the tofu block with water then crushed the firm tofu, and remove the excess liquid from mushroom to avoid the filling will be soggy.

Cook filling

First thing first, heat oil in a pan, sauté grated garlic, cabbage, mushrooms, and carrots until slightly wilted. Once they’re slightly wilted, add ground chicken and roughly crushed tofu. Stir until well combined.

Next, Season with soy sauce, sesame oil, chicken powder, black pepper, salt, and grated ginger. Stir until evenly mixed, then turn off the heat. Then Stir in chopped spring onions and set the mixture aside to cool down.

Making Dipping Sauce

Now, While waiting for filling to cool, prepare the dipping sauce by mixing soy sauce, rice vinegar, and honey. Then add chili flakes and sesame seeds. Stir until well combined. And voila your dipping sauce ready. You can do this step in the last step too!

Make the Rice Paper Dumpling

Let’s start with soaking the rice paper. First, dip rice paper sheets in water for a few seconds no more than 10 seconds and place them on a cutting board. Add 2-3 tablespoons of the filling in the center of the sheet in a square shape.

Then, starting from the side, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, followed by the bottom side. So you will be left with square-shaped pocket.

Now, because I use two layers of rice paper, dip a second rice paper sheet in water, place the pocket in the middle, and wrap it the same way by folding from the sides first and so on, to double-wrap the filling. Repeat this process until all are finished.

After everything done, now heat a little oil in a pan and fry the dumplings for a few minutes until both sides turn golden brown. Remove the excess oil in the cooling rack.

Serve!

Finally, your crispy rice paper dumpling is ready to serve. Serve this with the dipping sauce, and they’re ready to eat!

These are best eaten right away when the wrapper is the crispiest. Make sure to cool a bit before biting into them because the filling will be very hot.

Recipe Notes;

• Use room temperature water to soak rice paper, Always room temperature water. Don’t use warm or hot water to soak. I know there are debates about using hot or cold water but I think hot water causes them to get too soft and tear. Meanwhile, cold water makes rice paper oversoak.
• I use 2 layers of rice paper for a more sturdy texture. I highly recommend you roll so all sides are covered with at least 2 layers of rice paper. Any sides with a single layer will likely tear during pan frying. it’s your first time making them, this prevents them from tearing when cooking.
• Do not oversoak: Dip the rice paper in water for about 5 seconds. They continue to soften out of the water. Oversoaking the rice papers will cause them to break when pan frying them and cause them to be soggy.
• Don’t overcrowd the pan: Rice papers tend to ‘stick’ when they touch each other so when pan frying, do not let the edges of the dumplings touch one another or they may cause tearing. Brushing them with oil also helps with this.
• Use a non-stick skillet: This makes them easier to flip and cook without tears because they won’t stick to the pan.
• Serve & eat them immediately! These are best when eaten right after they come out of the pan. These rice paper dumplings don’t stay crispy for a long time so they are truly best consumed as soon as they’re done cooking. The cooked rice paper will become soft if it sits out for too long.

Try this recipe!

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Look what you can do with rice paper;