Rice paper dumplings have a reputation for going wrong. A single sheet tears as you fold it, sticks to the pan, or turns gummy instead of crisp. The fix is simple: dip one sheet in warm water for just a few seconds, then lay a second, completely dry sheet on top. The moisture from the first softens the second, and the two bond into one sturdy wrapper.
That double layer is what gives you the crackly, blistered shell you see in the video. Inside is a juicy filling of chicken, cabbage, carrot, spring onion, garlic and ginger. Fry them seam-side down in a shimmering pan, flip once, and serve straight away with a punchy soy, rice vinegar and chilli dipping sauce.
Why you’ll love it
- No tearing, no sogginessThe double rice paper wrap stays sturdy while you fold and fries up properly crisp.
- No dumpling dough neededRice paper sheets from the supermarket do the job of homemade wrappers.
- Big crunch, juicy middleA blistered golden shell gives way to a savoury chicken and vegetable filling.
Ingredient notes
- Rice paper
- Use round 22 cm (8½ in) sheets, sold as rice paper wrappers or bánh tráng. You need two sheets per dumpling. Sheets made with some tapioca starch fry up especially crisp.
- Chicken mince
- Chicken thigh mince keeps the filling juicy and full of flavour. Breast mince works too, but it can turn dry.
- Cabbage
- Shred it as finely as you can so it cooks through in the short frying time. If it seems very wet, squeeze it in a clean tea towel before mixing.
- Chilli crisp
- Chilli crisp adds crunch and gentle heat to the dip. Chilli oil works too; add more or less to taste.
