This crispy rice paper dumplings recipe wraps a savory pork and vegetable filling in softened rice paper, then pan-fries the dumplings until golden and shatteringly crisp. This easy rice paper dumpling recipe takes about 35 minutes and has gone viral for being a simpler, faster alternative to traditional dumpling wrappers.
Recipe at a Glance
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6
Category: Appetizer, snack
Why You’ll Love This Crispy Rice Paper Dumplings
- Rice paper is far easier to work with than traditional dumpling dough, no rolling or pleating required.
- This crispy rice paper dumplings recipe gets an ultra-crunchy shell that traditional dumpling wrappers can’t match.
- A great way to use up small amounts of ground meat and vegetables.
- Fun to make with kids or a group, since the wrapping process is quick and forgiving.
Ingredients You’ll Need
- 12 to 15 rice paper wrappers
- 1 lb ground pork or chicken
- 1 cup shredded cabbage
- 1/2 cup shredded carrot
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp sliced green onion
- Oil, for pan-frying
- Soy sauce, rice vinegar, and chili oil, for dipping
How to Make Crispy Rice Paper Dumplings
- Mix the ground pork, cabbage, carrot, garlic, ginger, soy sauce, sesame oil, and green onion to make the filling.
- Briefly dip a rice paper wrapper in warm water to soften slightly.
- Place a spoonful of filling in the center and fold like a dumpling or spring roll.
- Repeat with the remaining wrappers and filling.
- Heat oil in a skillet and pan-fry the dumplings until golden and crispy on both sides, and the filling is cooked through, about 3 to 4 minutes per side.
- Serve with a dipping sauce of soy sauce, rice vinegar, and chili oil.
Tips for the Best Crispy Rice Paper Dumplings
- Dip the rice paper only briefly in warm water for this crispy rice paper dumplings recipe — it will continue to soften as you work.
- Don’t overfill each dumpling, or the rice paper can tear while folding.
- Work with one wrapper at a time to prevent them from sticking together.
- Fry in a single layer without overcrowding for the crispiest results.
Variations to Try
- Use ground chicken or shrimp instead of pork.
- Add finely chopped mushrooms to the filling for extra umami.
- Air fry at 400°F for 8 to 10 minutes instead of pan-frying for a lighter version.
How to Store It
Best enjoyed fresh, since the rice paper shell softens once stored. Uncooked filled dumplings can be refrigerated for a few hours before frying.
Frequently Asked Questions
Why use rice paper instead of dumpling wrappers?
Rice paper is easier to work with, requires no rolling, and crisps up into a genuinely crunchy shell when pan-fried, which is why this method has become so popular.
Can I make crispy rice paper dumplings ahead of time?
You can fill the dumplings a few hours ahead and refrigerate, but fry them fresh right before serving for the crispiest texture.
Why did my rice paper tear while wrapping?
This usually happens if the rice paper soaks too long or the filling is overfilled — dip briefly and use a moderate amount of filling.
Can I bake these instead of frying?
Yes, brush with oil and bake at 425°F for about 12 to 15 minutes, flipping halfway, though pan-frying gives the crispiest result.