Crispy Rice Paper Dumplings – 25-Minute Recipe
Delicate rice‑paper parcels filled with seasoned ground chicken, then pan‑fried until golden and crisp. Served with a quick soy‑chili‑sesame dipping sauce, they make a satisfying low‑carb, high‑protein snack or dinner.
Recipe by Joe Chu· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
No main ingredients listed.
Rice Paper
- 12 piece rice paper sheets
Filling
- 10 oz ground chicken
- 1 green onion
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 3 tsp garlic
- 1 tbsp cornstarch
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- to taste salt
- 0.33 second spray cooking oil
Sauce
- 2 tbsp soy sauce
- 1 tsp chili oil
- 1/2 tsp sesame oil
- 1/2 tsp sesame seeds
- 1 tbsp water
Instructions
- 1Finely chop the green onion and set aside.
- 2In a large bowl combine ground chicken, oyster sauce, 1 tbsp soy sauce, minced garlic, cornstarch, white pepper, black pepper, salt to taste, and the chopped green onion; mix until evenly incorporated.
- 3Heat a non‑stick skillet over medium heat and lightly coat with a quick spray of cooking oil.
- 4Add the chicken mixture to the pan, breaking it up with a spatula, and sauté until the meat is fully cooked and no longer pink, about 5–6 minutes; transfer to a bowl and let cool slightly.
- 5Prepare a shallow dish of water. Quickly dip each rice‑paper sheet into the water for no more than 10 seconds—just enough to soften without becoming soggy—then lay flat on a clean work surface.
- 6Place a heaping teaspoon of the cooked chicken filling in the center of each softened sheet. Fold the sheet into a square or triangle, pressing the edges to seal the filling inside.
- 7Wipe the skillet clean, return it to medium‑low heat, and lightly spray again with cooking oil.
- 8Arrange the folded dumplings in a single layer in the pan. Cook for 2–3 minutes per side, or until the rice paper turns a light golden‑brown and becomes crisp.
- 9While the dumplings finish cooking, whisk together the remaining 2 tbsp soy sauce, chili oil, sesame oil, sesame seeds, and water to create a dipping sauce.
- 10Transfer the crispy dumplings to a serving plate, drizzle with a little of the sauce or serve it on the side, and enjoy while hot.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Soften rice paper briefly
Dip each sheet in water for no more than 10 seconds before filling.
Cool filling before folding
Let the cooked chicken mixture cool slightly after sautéing to make handling easier.
Use medium‑low heat for crisping
Cook the folded dumplings on medium‑low heat, turning after 2–3 minutes per side.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Crispy Rice Paper Dumplings?
- About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
- How many servings does this Crispy Rice Paper Dumplings recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Crispy Rice Paper Dumplings recipe come from?
- It was shared by Joe Chu on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.