Chicken Veggie Rice Paper Bites (Print Version)

Crispy chicken and vegetable bites wrapped in rice paper, pan-fried to golden perfection with a savory glaze.

# 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 - 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, optional

# Directions:

01 - In a 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 10-15 seconds until pliable and flexible, 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 and over the filling, then fold in both 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 without overcrowding. Fry for 2-3 minutes per side, adding additional oil as needed, until golden and crispy on all sides and the filling is cooked through.
05 - Remove cooked dumplings from the skillet and drain briefly on paper towels. Repeat the frying process with remaining dumplings in batches.
06 - In a small bowl, whisk together soy sauce, rice vinegar, honey, and chili flakes until well combined.
07 - Arrange the hot dumpling bites on a serving plate and present with dipping sauce on the side.

# Expert Advice:

01 -
  • Gluten-free and dairy-free — rice paper wrappers make these naturally free from gluten and dairy.
  • Crispy outside, juicy inside — pan-frying creates an irresistible golden crust while keeping the filling tender and flavorful.
  • Packed with vegetables — shredded carrot and zucchini add color, texture, and nutrition to every bite.
  • Quick and achievable — only 25 minutes of prep and 15 minutes of cooking, ready in 40 minutes total.
  • Versatile and customizable — easily adapted for turkey, pork, or a vegan tofu filling.
  • Perfect for sharing — yields 20 bite-sized pieces, ideal for appetizer spreads or snack tables.
02 -
  • Drain the zucchini — squeeze out excess moisture from the shredded zucchini before mixing the filling to prevent sogginess.
  • Do not over-soak the rice paper — remove it from the water while still slightly firm; it will continue to soften on the towel.
  • Work one wrapper at a time — rice paper dries out and sticks if left too long before filling.
  • Seam-side down first — always start frying with the seam facing down to seal the dumplings securely in the pan.
  • Do not overcrowd the skillet — fry in batches to ensure even browning and proper crisping on all sides.
  • Check allergen labels — always verify soy sauce and other packaged ingredients if catering to specific dietary needs.
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