Chicken Veggie Rice Paper Bites (Printer-friendly)

Juicy chicken and fresh vegetables wrapped in rice paper, pan-fried to crispy perfection.

# What You'll 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 & 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

# Directions:

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 large bowl. Mix thoroughly until all ingredients are fully incorporated.
02 - Fill a shallow dish with warm water. Dip each rice paper wrapper into the water for 10 to 15 seconds until pliable, then carefully 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, then fold in the side edges and roll tightly to seal completely. Repeat with remaining filling and wrappers.
04 - Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Arrange dumplings seam-side down without crowding the pan. Fry 2 to 3 minutes per side, adding additional oil as needed, until golden brown and crispy on all sides with cooked-through filling. Transfer to paper towels to drain.
05 - Whisk together soy sauce, rice vinegar, honey, and chili flakes in a small bowl until well combined.
06 - Arrange warm dumpling bites on a serving plate with dipping sauce on the side.

# Expert Advice:

01 -
  • They're crispy outside and juicy inside without a speck of gluten, which means everyone actually wants to eat them.
  • You can prep the filling in advance and knock out twenty dumplings faster than you'd think, perfect for impressing people on a weeknight.
  • The rice paper wrapper gives them this delicate, almost translucent quality that feels fancier than it has any right to be.
02 -
  • Don't oversoak the rice paper or you'll create a sticky mess that tears before you even get it on the work surface.
  • Seam-side down in the pan is non-negotiable; it seals and crisps up, holding everything intact while the bottom sears.
03 -
  • Keep your rice paper wrappers in their original packaging away from heat and humidity, or they'll become brittle and impossible to work with.
  • If your filling seems wet, lay out the shredded vegetables on paper towels for 10 minutes to draw out excess moisture before mixing everything together.
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