Chicken Veggie Rice Paper (Print Version)

Crispy bites filled with seasoned chicken and vibrant veggies wrapped in rice paper for a light snack.

# What You Need:

→ Filling

01 - 9 oz ground chicken
02 - 1 medium carrot, finely shredded
03 - 1 small zucchini, finely shredded
04 - 2 spring onions, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 2 tablespoons soy sauce
08 - 1 tablespoon sesame oil
09 - 1 teaspoon cornstarch
10 - ½ teaspoon ground white pepper
11 - ½ teaspoon salt

→ Wrapping and Frying

12 - 20 rice paper wrappers, 8.5 inch diameter
13 - 2 tablespoons vegetable oil for frying

→ Dipping Sauce

14 - 2 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon honey or maple syrup
17 - ½ teaspoon chili flakes, optional

# How To Make It:

01 - Combine ground chicken, shredded carrot, shredded zucchini, chopped spring onions, minced garlic, grated ginger, soy sauce, sesame oil, cornstarch, white pepper, and salt in a mixing bowl. Mix thoroughly until all ingredients are evenly incorporated.
02 - Fill a shallow dish with warm water. Dip each rice paper wrapper into the water for 10 to 15 seconds until just pliable, then transfer to a damp kitchen towel.
03 - Place 1 heaping tablespoon of filling in the center of each softened wrapper. Fold the bottom edge up over the filling, fold in the side edges, and roll tightly to seal. Repeat with remaining filling and wrappers.
04 - Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium heat. Arrange dumplings seam-side down without overcrowding. Fry for 2 to 3 minutes per side, adding additional oil as needed, until golden and crispy with cooked filling. Repeat batching with remaining dumplings.
05 - Remove cooked dumplings and drain briefly on paper towels to remove excess oil.
06 - Whisk together soy sauce, rice vinegar, honey, and chili flakes in a small bowl until combined.
07 - Transfer warm dumpling bites to a serving platter and accompany with dipping sauce.

# Expert Advice:

01 -
  • They're naturally gluten-free without tasting like a compromise, which means everyone at your table can enjoy them guilt-free.
  • The contrast of crispy exterior and juicy filling delivers that restaurant-quality texture you chase but rarely achieve at home.
02 -
  • Oversoak your rice paper wrappers and they'll stick to themselves and tear, undersoak them and they'll crack as you roll, so those 10 to 15 seconds in warm water are genuinely the sweet spot.
  • Seam-side down is not just technique, it's the difference between dumplings that stay crispy on the bottom and ones that steam themselves soggy.
03 -
  • If your rice paper starts to dry out as you work, re-dip it briefly in warm water for just 3 to 5 seconds to restore pliability without making it fall apart.
  • Use a non-stick skillet specifically for these because the sesame oil can make things stick, and you want that even golden color on the bottom without any scorching.
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