Crispy Rice Paper Dumplings with Chicken and Veggies

Imagine a dumpling that shatters with a crackle, revealing a juicy, savory center—and it’s gluten-free. These rice paper dumplings deliver that experience in under 30 minutes. The secret?

Double-wrapping in rice paper creates an impossibly crispy shell that contrasts with a tender chicken and vegetable filling. Pan-fried to golden blistered perfection, they’re the kind of food that makes everyone reach for more.

Rice paper dumplings have taken the cooking world by storm, and for good reason. Using Vietnamese rice paper as the wrapper, you get a dumpling that’s both crisper and chewier than traditional wheat wrappers.

The filling—ground chicken, cabbage, carrots, and scallions—is simple but perfectly seasoned with soy sauce and sesame oil. Double-wrapping ensures the parcels stay intact and develop a shatteringly crisp crust. Serve them with chili crisp and soy sauce for a meal or snack that’s as fun to eat as it is delicious.

Ingredients

Why this recipe works

The double-layer rice paper technique is the key to the texture. A single sheet is too delicate and can tear during frying, but two sheets create a sturdy wrapper that puffs and blisters beautifully.

The warm water dip activates the rice paper’s starch, making it pliable and sticky, so the layers adhere to each other, forming a seamless shell that crisps up like a cracker.

Pan-frying in a modest amount of oil over medium heat allows the wrapper to slowly dehydrate and turn golden without burning.

The filling, being mostly vegetables and lean chicken, stays juicy while the exterior becomes shatter-crisp. The contrast between the crackling shell and the moist, flavorful filling is what makes these dumplings so addictive.

Notes and substitutions

Use a good-quality Vietnamese rice paper (banh trang) that is about 8 inches in diameter. Thinner sheets crisp up better, but they can be fragile; the double wrap solves that. If you can only find larger sheets, cut them down or use more filling per parcel.

Ground chicken is lean, so don’t overcook it. The vegetables add moisture and texture. For a spicier filling, add a pinch of red pepper flakes or a drizzle of sriracha. The dipping sauce is flexible—chili crisp and soy sauce are classic, but a simple mix of rice vinegar and soy sauce also works.

• ground chicken: Ground turkey or finely chopped shrimp work well; adjust cooking time if using shrimp.
• soy sauce: Use tamari or coconut aminos for a gluten-free alternative (ensure tamari is gluten-free).
• green cabbage: Napa cabbage or finely shredded Brussels sprouts can replace green cabbage.
• scallions: Finely chopped chives or a small amount of red onion can substitute.

Equipment

• Large non-stick skillet
• Mixing bowl
• Cutting board
• Pastry brush (optional)
• Spatula
• Tongs