These Rice Paper Dumplings are stuffed with a savory ground pork, cabbage, and carrot filling, then pan-fried until golden and crackly on the outside. These fried rice paper rolls are ready under 30 minutes – perfect as a fun appetizer or a stand-alone dinner with a dipping sauce on the side!
If you love that shatteringly crisp bite you get from an egg roll, you’re going to love these crispy rice paper rolls. They’re stuffed with a juicy, well-seasoned ground meat filling and fried until the outside turns golden and crackly.
If you love this rice paper dumplings, be sure to also check out some other fun Asian/Asian inspired appetizers such as Baked Cream Cheese Wontons, Vietnamese Egg Rolls and Air Fryer Crab Rangoons.
Why I Love Rice Paper Dumplings
These rice paper dumplings have been everywhere on my Instagram and TikTok feed lately, so naturally I had to try them. I’m happy to report that they are as fun to make as they are tasty…and they are much easier to fold than traditional dumplings! 🙂
Rice paper dumplings are basically dumplings made with fried rice paper wrappers instead of the more traditional dumpling wrappers.
The ground pork filling contains a little ginger, garlic, soy sauce, sesame oil, and oyster sauce, bringing incredible flavors to the meat, taking it from good to seriously amazing. In a way, it’s kinda like an fried spring roll dumpling.
Ground pork is my go-to meat to use because I grew up eating most dumplings wrapped in a group pork filling – it is the classic dumpling meat, but you can easily swap in chicken, shrimp, or even a vegetarian filling.
The rice paper wrappers really does bring a fun twist to traditional dumplings because they develop a nice crunchy texture when pan fried. There’s something so satisfying about the sound of a dumpling shattering into crunchy little pieces the second you bite into it.
Rice paper dumplings have become one of my go-to appetizers whenever I want something a little more special than the usual chips-and-dip spread – they always disappear fast whenever I bring them to a get-together.
Rice Paper vs. Spring Roll/Dumpling Wrappers
You’ll sometimes see this style of wrapper labeled as spring roll wrappers and other times as rice paper, and it’s worth knowing the difference before you shop.
Traditional rice paper (banh trang) is thin and translucent, made mostly from rice flour, and needs a quick dip in water to soften before wrapping – exactly the technique used below.
Spring roll, wonton or traditional dumpling wrappers are usually wheat-based and don’t need soaking at all; they’re typically sealed with a bit of water or egg wash along the edge instead. For the soak-in-water method here, reach for rice paper wrapper specifically to get the right texture.
Kitchen Tools
- Mixing bowl: for mixing the pork filling.
- Non-stick skillet: non-stick skillet helps the dumplings brown evenly without sticking.
- Meat thermometer: meat thermometer to confirm the pork filling is fully cooked.
- Air fryer: air fryer if you’d rather skip the skillet – see the Air Fryer Method below.
Ingredients
- Ground pork: the base of the filling, savory and juicy once cooked. Alternatively, ground chicken, turkey or beef can be used.
- Cabbage: shredded for crunch and to bulk up the filling.
- Carrots: shredded, add sweetness and a pop of color.
- Green onions: diced, bring fresh, mild onion flavor throughout.
- Ginger: minced, adds warmth and cuts through the richness of the pork.
- Garlic: minced, for savory depth.
- Oyster sauce: oyster sauce adds a rich, slightly sweet umami note.
- Chinese cooking wine: helps rounds out the flavor of the filling./
- Sesame oil: a few drops go a long way for that nutty, toasty aroma.
- Soy sauce: for saltiness and color.
- Salt and black pepper: to season and open up the flavor of the filling.
- Rice paper wrappers: use a good quality wrapper – expired/old wrapper do not hold up well when fried (speaking from personal experience!). They are thin and translucent, made from rice flour, and needs a quick dip in water to soften before wrapping.
- Cooking oil: for pan-frying the dumplings until golden and crispy. Other neutral oil such as vegetable oil, avocado oil works as well.
How to make Crispy Rice Paper Wraps
Step 1: Make the filling
In a medium mixing bowl, combine the ground pork, cabbage, carrots, green onions, ginger, garlic, oyster sauce, cooking wine, sesame oil, soy sauce, salt, and pepper. Mix until well combined.
Step 2: Soften the wrappers
Dip each rice paper wrapper in room temperature water for about 10 seconds, turning it as it soaks so it softens evenly. You want it pliable, not too soft – it’ll continue to soften a bit more once it’s out of the water.
Step 3: Fill and roll
Place a little less than ¼ cup of the ground meat filling toward the bottom center of the wrapper, then flatten it into a rectangle shape. Fold the bottom of the wrapper over the filling.
Next, fold in the left and right sides.
Roll it up from the bottom into a tight, envelope-shaped bundle. Set aside and repeat with the remaining filling.
Step 4: Pan-fry until golden
Heat a skillet over medium-high heat and add about ¼ cup of cooking oil to the pan.
Once oil is hot, add the dumplings in a single layer without overcrowding – work in batches if needed.
Cook until one side is deeply golden, then flip and brown the other side.
Check for doneness with a meat thermometer; internal temperature should reach 145°F. Once cooked through, remove from the skillet.
Step 5: Serve
Serve right away with soy sauce, ponzu sauce, or your favorite dipping sauce while they’re hot and crispy!
Air Fryer Method
Skip the skillet! if you’d rather keep things lighter (and skip standing over a hot pan), the air fryer works great here too.
Arrange the prepared rice paper dumplings in a single layer in the basket, making sure not to overcrowd them – cook in batches if needed. Air fry at 375°F for about 10 minutes, flipping halfway through. They’re done once the internal temperature hits 145°F.
Variations and Substitutions
- Ground chicken or turkey: a leaner swap for the pork; a splash of extra sesame oil helps keep the filling rich.
- Shrimp: swap in chopped shrimp for a seafood twist, or mix it half-and-half with the pork.
- Vegetarian filling: use crumbled extra-firm tofu or a plant-based ground “meat” in place of the pork.
- Gluten-free: use a gluten-free soy sauce, like tamari, and double check your oyster sauce label.
- Extra veggies: shredded napa cabbage, bean sprouts, or shiitake mushrooms all work well mixed into the filling.
Make Ahead, Storage, and Reheating
Make ahead: The pork filling can be mixed up to a day in advance and kept covered in the fridge until you’re ready to wrap and fry.
Storage: Store cooked dumplings in an airtight container in the fridge for up to 3 days.
Freezing: Rice paper do not freeze well so I would avoid freezing rice paper dumplings.
Reheating: Reheat in the air fryer or a hot skillet to bring back the crispy texture – the microwave works in a pinch, but the wrapper won’t stay crunchy.
How To Serve
These are great served hot, straight out of the skillet or air fryer, with a dipping sauce on the side – sweet chili sauce, ponzu sauce, a soy-vinegar dip, or even a drizzle of extra oyster sauce all work well.
Pair them with steamed rice or a simple cucumber salad for a full meal, or keep them as a stand-alone appetizer for game day or a party platter.
Tips and Tricks
- Don’t over-soak the wrapper: a few seconds too long and it’ll tear as you wrap – aim for pliable, not floppy.
- Keep a damp towel nearby: it keeps your hands from getting sticky and gives you somewhere to set finished dumplings without them sticking to the counter.
- Keep the filling tight: flattening it into a rectangle before rolling helps the dumplings hold their shape and cook evenly.
- Don’t overcrowd the pan: frying in batches keeps the oil hot and gives every dumpling a deep golden crust. Rice paper wraps should not touch each other as they will stick to each other when it is hot.
- Use a meat thermometer: it’s the easiest way to confirm the pork is fully cooked without cutting one open.
- Do not fry for too long: rice paper wrappers are delicate – when they are in hot oil/heat for too long they disintegrate. Also avoid using old rice paper wrappers as they don’t hold up.
- Let them rest a minute before serving: straight out of the pan, the filling is piping hot – a minute or two makes them easier to bite into.
Frequently Asked Questions
You can, but the soaking method in this recipe is really meant for traditional rice paper. If you use these other wrappers, seal the edges with a bit of water or egg wash instead of soaking.
You can, though they won’t get quite as crispy as pan-frying or air frying. Make sure you grease them very generously, bake at 400°F, flipping halfway through, until golden and cooked through.
It’s usually from over-soaking – the wrapper gets too soft and delicate to handle. Try soaking for a few seconds less next time.
Yes! Wrap the dumplings and refrigerate them, uncovered on a tray, for a few hours before frying.
Use a meat thermometer and check for an internal temperature of 145°F.
Not usually – as long as you don’t over-soak them, a single wrapper holds up well. If you’re worried, you can double up for extra insurance.
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Rice Paper Dumplings
Ingredients
- 1 lb ground pork
- 1 cup cabbage shredded
- ¼ cup carrots shredded
- ¼ cup green onions chopped
- 1 tsp ginger minced
- 2-3 cloves garlic minced
- 1 tbsp oyster sauce
- 1 tsp Chinese shao hsing cooking wine
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp black pepper
- 15 spring roll wrappers
- cooking oil
Instructions
- In a medium sized mixing bowl, add ground pork, cabbage, carrots, green onions, ginger, garlic, oyster sauce, cooking wine, sesame oil, soy sauce, salt, and pepper. Mix to combine.
- Dip each rice paper sheet in room temperature water for roughly 10 seconds. Turn the sheet as it soaks until it become pliable but not too soft. The paper will continue to soften after soaking.
- Place a little less than ¼ a cup of the meat filling toward the bottom center of the wrapper. Flatten the filling into a rectangular shape. Fold the bottom portion of the wrapper over the filling, then fold in the left and right sides. Roll it up from the bottom to form an envelope shape. Set aside and repeat until all of the meat filling is used.
- Heat a skillet over medium high heat. Once hot, add about ¼ cup of cooking oil to the pan. Add the dumplings without over crowding them. You may need to cook in batches. Cook until one side is well browned. Flip and brown the other side. Check for doneness by using a meat thermometer. Internal temperature should be 145℉. Once cooked, remove from skillet.
- Serve and enjoy!
