Chicken Veggie Rice Paper Bites (Printable Version)

Pan-fried bites featuring juicy chicken and vibrant vegetables wrapped in thin rice paper for a gluten-free twist.

# What You'll 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 - 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 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 distributed and binding is complete.
02 - Fill a large shallow dish with warm water. Dip each rice paper wrapper individually into the water for 10 to 15 seconds until pliable and soft, then immediately 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 away from you to create a compact cylinder. Repeat with all 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 a single layer, being careful not to overcrowd. Fry for 2 to 3 minutes per side until golden brown and crispy. Add additional oil as necessary. Cook until filling is completely cooked through. Work in batches if needed.
05 - Transfer cooked dumplings to a paper towel-lined plate to drain excess oil briefly. 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 platter and serve immediately with dipping sauce on the side.

# Additional Tips::

01 -
  • They're naturally gluten-free without any weird substitutions or compromises on texture.
  • You can prep the filling ahead and actually have time to socialize instead of stress-cooking right before guests arrive.
  • The whole process feels like edible origami, which somehow makes even a casual Tuesday night dinner feel a little celebratory.
02 -
  • Overcrowding the pan is the biggest mistake because the dumplings steam instead of fry, leaving you with a sad, pale result instead of those gorgeous golden edges.
  • If your rice paper tears during the dipping or wrapping process, don't panic—just use two slightly overlapping wrappers together and nobody will know the difference.
03 -
  • Add a splash of fish sauce to your filling if you want it to taste restaurant-quality—just a teaspoon brings everything into focus without making it obviously fishy.
  • Keep a small bowl of water nearby while wrapping so you can wet your fingers and help seal any cracks in the rice paper as you go.
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