How long does it take to make Crispy Rice Paper Dumplings?

About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.

How many servings does this Crispy Rice Paper Dumplings recipe make?

This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.

Where does this Crispy Rice Paper Dumplings recipe come from?

It was shared by Joe Chu on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Crispy Rice Paper Dumplings

Name: Crispy Rice Paper Dumplings
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 12 piece rice paper sheets; 10 oz ground chicken; 1 green onion; 2 tbsp oyster sauce; 3 tbsp soy sauce; 3 tsp garlic; 1 tbsp cornstarch; 0.5 tsp white pepper; 0.5 tsp black pepper; to taste salt; 0.33 second spray cooking oil; 1 tsp chili oil; 0.5 tsp sesame oil; 0.5 tsp sesame seeds; 1 tbsp water; 1 tbsp soy sauce; 2 tbsp soy sauce

Delicate rice‑paper parcels filled with seasoned ground chicken, then pan‑fried until golden and crisp. Served with a quick soy‑chili‑sesame dipping sauce, they make a satisfying low‑carb, high‑protein snack or dinner.

Maker: Joe Chu

From: Instagram(view original)

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Prep Time

15 min

Cook Time

10 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

25 min estimated total time for 6 servings.

Explore related saves

Dinner Asian Dumplings Low Carb

Ingredients

No main ingredients listed.

Rice Paper

12 piece rice paper sheets

Filling

10 oz ground chicken
1 green onion
2 tbsp oyster sauce
1 tbsp soy sauce
3 tsp garlic
1 tbsp cornstarch
1/2 tsp white pepper
1/2 tsp black pepper
to taste salt
0.33 second spray cooking oil

Sauce

2 tbsp soy sauce
1 tsp chili oil
1/2 tsp sesame oil
1/2 tsp sesame seeds
1 tbsp water

Instructions

1
Finely chop the green onion and set aside.
2
In a large bowl combine ground chicken, oyster sauce, 1 tbsp soy sauce, minced garlic, cornstarch, white pepper, black pepper, salt to taste, and the chopped green onion; mix until evenly incorporated.
3
Heat a non‑stick skillet over medium heat and lightly coat with a quick spray of cooking oil.
4
Add the chicken mixture to the pan, breaking it up with a spatula, and sauté until the meat is fully cooked and no longer pink, about 5–6 minutes; transfer to a bowl and let cool slightly.
5
Prepare a shallow dish of water. Quickly dip each rice‑paper sheet into the water for no more than 10 seconds—just enough to soften without becoming soggy—then lay flat on a clean work surface.
6
Place a heaping teaspoon of the cooked chicken filling in the center of each softened sheet. Fold the sheet into a square or triangle, pressing the edges to seal the filling inside.
7
Wipe the skillet clean, return it to medium‑low heat, and lightly spray again with cooking oil.
8
Arrange the folded dumplings in a single layer in the pan. Cook for 2–3 minutes per side, or until the rice paper turns a light golden‑brown and becomes crisp.
9
While the dumplings finish cooking, whisk together the remaining 2 tbsp soy sauce, chili oil, sesame oil, sesame seeds, and water to create a dipping sauce.
10
Transfer the crispy dumplings to a serving plate, drizzle with a little of the sauce or serve it on the side, and enjoy while hot.

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