Crispy rice paper dumplings – chewy, crunchy, sticky, stuffed with chicken and greens in an umami oyster sauce. Come summer, and all I want to have is an endless supply of rice paper rolls. They are not just super colourful but so versatile – add chicken, prawns, tofu, or go all veggie!
But before the temperature goes all guns blazing hot, you can experiment with rice paper with a few recipes which don’t use them in the traditional way of Vietnamese spring rolls. These crispy rice paper dumplings are just as easy to make, but are served warm and are super delicious appetizers. Pair it with a nice Panang curry and rice for a date night meal!
Love Summer spring rolls as it is? Be sure to check these out
Vietnamese spring rolls
Dipping sauces for summer spring rolls
Ingredients for crispy rice paper dumplings
- Chicken thighs – 150g
- Oyster sauce – 2tbsp
- Soy sauce – 2tbsp
- Chilli oil – 1 tsp
- Onion – 1, chopped
- Garlic – 3-4 cloves, finely chopped
- Spinach – 1 cup
- Chinese cabbage – 2 cups, chopped
- Carrot – 1/2 cup, finely shredded
- Sesame oil – 2 tbsp
- Salt and pepper – to taste
- Rice paper – 6 (check this if you are in India)
- Sesame seeds and spring onion to garnish
Method
for the filling
- Heat sesame oil in a pan. Add chopped onion and cook for 2-3 minutes. Add the garlic and mix. Cook until fragrant.
- Roughly tear the spinach leaves and add to the pan. Mix and let us sweat out.
- Add Chinese cabbage and mix well.
- Cut the chicken thighs into thin strips – try to ensure they are all the same thickness.
- Add the thighs to the pan, and season with salt and pepper. Add the soy sauce, oyster sauce, and chilli oil. Mix well and cook for about 10 minutes.
- Mix in the carrots and cook for another 2 minutes before turning the heat off.
- Set the mixture aside to cool down.
For the rice paper dumplings
- Using a shallow dish, wet the rice paper from all sides and place it on a chopping board (preferably one that isn’t wooden – check more info here)
- Place 1 tbsp of the mixture in the center and roll it to form a pocket.
- Heat 1 tbsp oil in a nonstick pan and cook the rice paper rolls on the thick side for about 7-10 minutes on low heat.
- Turn it and cook for another 3-4 minutes
- Enjoy crispy hot!