Chicken Veggie Rice Paper Bites (Print)

Crispy pan-fried bites with seasoned chicken and shredded veggies wrapped in delicate rice paper for a tasty treat.

# Components:

→ 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 & 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 - 1/2 teaspoon chili flakes, optional

# Directions:

01 - In a large mixing bowl, combine ground chicken, shredded carrot, shredded zucchini, chopped spring onions, minced garlic, grated ginger, soy sauce, sesame oil, cornstarch, white pepper, and salt. Mix thoroughly until all ingredients are evenly incorporated.
02 - Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10 to 15 seconds until pliable, then transfer to a clean, 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 completely enclose the filling. 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 in the pan, avoiding overcrowding. Fry for 2 to 3 minutes per side, adding additional oil as needed, until golden and crispy with cooked filling. Work in batches if necessary.
05 - Remove cooked dumplings from the skillet and drain briefly on paper towels. Repeat frying process with remaining dumplings.
06 - In a small bowl, whisk together soy sauce, rice vinegar, honey, and chili flakes until well combined.
07 - Arrange warm dumpling bites on a serving plate and serve immediately with dipping sauce alongside.

# Expert Advice:

01 -
  • Gluten-free and dairy-free — naturally accommodating for a range of dietary needs.
  • Crispy outside, juicy inside — rice paper fries up into a wonderfully golden, crackling shell.
  • Packed with vegetables — carrot, zucchini, spring onions, garlic, and ginger add color, flavor, and nutrition.
  • Quick to make — only 25 minutes of prep and 15 minutes of cooking.
  • Perfect for sharing — yields 20 bite-sized dumplings, ideal as an appetizer or snack.
  • Versatile — easily adapted with different proteins or extra vegetables.
02 -
  • Do not over-soak the rice paper — 10–15 seconds is enough; it continues to soften on the damp towel.
  • Keep the towel damp — a dry towel will cause the rice paper to stick and tear.
  • Fry seam-side down first — this seals the dumpling shut and gives it a flat, stable base for even browning.
  • Avoid overcrowding the pan — too many dumplings at once will steam rather than fry, preventing crispiness.
  • Add oil in batches — rice paper absorbs oil quickly; add more as needed between batches.
  • Squeeze out excess moisture from the shredded zucchini and carrot before mixing into the filling to prevent a watery texture.
  • Check allergen labels — always verify that soy sauce and other packaged ingredients are certified gluten-free if required.
Back