Chicken Veggie Rice Paper Bites (Printable Version)

Juicy chicken and vegetable bites wrapped in rice paper, pan-fried for a crispy gluten-free twist.

# 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 - 1/2 teaspoon ground white pepper
11 - 1/2 teaspoon salt

→ Wrapping and Frying

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

→ Dipping Sauce

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

# Steps:

01 - In a bowl, combine ground chicken, carrot, zucchini, spring onions, garlic, ginger, soy sauce, sesame oil, cornstarch, white pepper, and salt. Mix well until fully incorporated.
02 - Fill a large shallow dish with warm water. Dip one rice paper wrapper in the water for about 10 to 15 seconds until just pliable, then transfer to a clean, damp kitchen towel.
03 - Place 1 heaping tablespoon of filling in the center of the wrapper. Fold the bottom up over the filling, then fold in the sides and roll tightly to enclose. 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, avoiding overcrowding. Fry 2 to 3 minutes per side, adding more oil as needed, until golden and crisp with cooked filling throughout.
05 - Remove cooked dumplings and drain briefly on paper towels. Continue frying remaining dumplings in batches.
06 - Whisk together soy sauce, rice vinegar, honey, and chili flakes in a small bowl until combined.
07 - Serve the dumpling bites hot with dipping sauce alongside.

# Expert Pointers:

01 -
  • They're naturally gluten-free without any compromise on that irresistible crispy exterior.
  • You can prep the filling ahead and fold them whenever you have 15 minutes of free time.
  • One batch feeds a crowd or gives you plenty of leftovers that reheat beautifully.
02 -
  • Don't oversoak your rice paper or it will shred apart before you even pick it up, and exactly 10 seconds makes all the difference.
  • Crowding the pan is tempting but it'll steam them instead of frying, so give each dumpling its own space for that crucial crispy bottom.
03 -
  • Keep the filling and rice paper separate until you're ready to fold, since the moisture in the filling will make the wrappers difficult to work with if they sit together.
  • If you don't have cornstarch, a tiny bit of arrowroot powder does the exact same job of absorbing excess moisture.
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