Rice Paper Dumplings

You can fill these rice paper dumplings with your filling of choice.

I first tried rice paper dumplings at a little, family run restaurant in Vietnam. This is my play on their recipe for beef rice paper dumplings. You could use other proteins such as minced pork, chicken, turkey or lamb but at the restaurant, beef was on the menu and my wife and I loved them!

rice paper dumplings on a serving plate with spicy soy and oyster sauce.

About this recipe.

This is a recipe I saw prepared in Ninh Binh, Vietnam. The area is famous for its goat meat dishes that were out of this world amazing but there were places that specialised in other dishes like these beef rice paper dumplings.

This is my play on the recipe. You could of course make these rice paper dumplings in the same way but with ground pork, also very popular or poultry.

One thing special about this dumpling recipe is that the meat is wrapped, not in just one layer of rice paper but two. This make them extra crunchy and delicious.

Although Vietnamese, you will see the Chinese influence in the ingredients list.

Are these rice paper dumplings difficult to prepare?

No! They are really no fuss at all to make. You don't even need to fold them perfectly. They will still taste amazing.

Just make sure that the meat mixture is completely incapsulated into the rice paper and you're good to go.

One very important thing to note, however as you do not want the dumplings to touch in or our of the pan. If they do, they will stick together and they are difficult and at time impossible to separate. I found that out the hard way!

Can you use different shaped rice paper?

Yes. Rice paper comes in circles and also squares. Both will work for this recipe.

How do you store rice paper dumplings in the fridge?

If you haven't fried them yet, you can lightly grease a plate with oil or oil spray. Then place them on the plate and wrap tightly with cling film. Then just continue on with the recipe when you are ready.

If you have leftover rice paper dumplings. You can store them on a plate in the fridge. Then just fry them again to heat through. You can also reheat the rice paper dumplings at about 200°C/400° in an air fryer or oven until crispy and hot.

Can you freeze rice paper dumplings?

Yes, you can freeze rice paper dumplings, but there are some important considerations to keep in mind to maintain their texture and quality:

Steps to Freeze Rice Paper Dumplings:

Fry and Cool: After making the dumplings, allow them to cool completely if you've cooked them. If you're freezing uncooked rice paper dumplings, assemble them but don’t cook them yet.
Prevent Sticking: Rice paper can be sticky, especially when frozen. To prevent them from sticking together, place the dumplings on a baking sheet lined with parchment paper in a single layer without touching each other.
Flash Freeze: You should freeze the rice paper dumplings on the baking sheet until they are solid. This will take one to two hours.
Store: Once frozen solid, transfer the rice paper dumplings to an airtight container or a freezer-safe bag. Separate layers with parchment paper if you’re stacking them. This will prevent them from sticking together.

Reheating Frozen Rice Paper Dumplings:

Rice paper can become a bit chewy after freezing, so some slight changes in texture are normal, but freezing them is a good way to make them ahead and enjoy later.

For cooked dumplings: Reheat them directly from the freezer by pan-frying, baking, or steaming them until heated through. This helps maintain their crispiness and texture.
For uncooked dumplings: You can cook them directly from frozen. Simply pan-fry them until the filling is fully cooked and the rice paper is soft. Then continue frying until crispy. The dumplings will become crispier once you remove them from the hot oil.

Do you have to make the dipping sauce?

Nope! The dipping sauce in this recipe is exactly like the one I tried in Vietnam. You can use any dipping sauce you like. Even shop bought hot sauce like Franks will be very good.

You should experiment as there are many dipping sauces that would go well with the rice paper dumplings.

Step by step photographs.

The ingredients for the recipe laid out and ready to cook. — Get all your ingredients laid out and ready to cook before starting.

Whisking the dipping sauce ingredients together in a bowl. — Start by whisking the dipping sauce ingredients together. This can be done a couple of days before serving if more convenient.

Frying the aromatic ingredients in a wok. — Heat your wok over a high heat. When smoking hot, add the sesame oil and the garlic, ginger, chillies and spring onions (scallions). Stir continuously to soften.

Adding the ground beef to the pan. — Add the ground beef and stir it in. Stir continuously, breaking the meat down so that there are no large lumps.

Adding the cabbage, coriander (cilantro), soy sauce and oyster sauce to the wok. — Once the meat is cooked through, add the shredded cabbage, coriander (cilantro), soy sauce and oyster sauce.

The cooked meat and vegetable mixture in the wok. — Continue frying until most of the moisture has evaporated. Transfer to a plate and allow to cool.

Dipping two sheets of rice paper in water. — Fill a shallow plate with water and dip a piece of rice paper in it and let it soak for 30 seconds.

Placing a spoonful of the meat mixture on a soaked rice paper round. — Place a good spoonful of the meat mixture on a piece of soaked rice paper.

Folding the rice paper over the meat. — Fold the rice paper over the meat like this.

Folding the sides of the rice paper over the meat. — Then fold the side over, bringing them toward the middle.

Meat wrapped in rice paper. — Then roll it over to encapsulate the meat in the rice paper.

Placing the meat wrapped in rice paper on another piece of rice paper to double encapsulate the meat in rice paper. — Place the wrapped meat package on another piece of soaked rice paper and repeat the folding process.

The wrapped dumplings ready to fry. — Repeat with the rest. Dry them with a towel. Do not place them on a paper towel or let them touch each other or they will stick.

Frying the dumplings in a pan. — Heat enough oil for shallow frying and fry the dumpings for about 2 minutes per side. Do not let them touch while frying. I did and they stuck so don't do that!

The rice paper dumplings frying until golden brown. — Continue frying until the exterior is golden brown. Transfer to a rack to drain any excess oil. They will become crispier as they rest.

The rice paper dumplings on a serving dish with the dipping sauce. — Serve hot with the dipping sauce.

Rice paper dumplings. Dipping a dumpling into the dipping sauce. — Dig in and enjoy!

What do you serve with rice paper dumplings?

These crispy rice paper dumplings are so good you can munch on them and them alone! All they need is a bit of nuoc cham dipping sauce or soy sauce and you've got yourself a real treat. I like to serve them with sambal oelek but that's Malaysian and not Vietnamese so don't tell anyone!

If, however you would like to make your rice paper dumplings into a Vietnamese feast, here are a few recipes to consider:

Vietnamese Mains: There are a lot of main course recipes that might be new to you. Famous dishes like Shaking Beef, Bo Kho - Spicy beef soup, Cha Ca - Fried fish with Dill, Vietnamese Tofu with Pork Stuffing, Bun Cha - Grilled Pork Patties in Sauce and Vietnamese Rotisserie Chicken are among my favourites!

Pho: Pho is by far the most famous dish to come out of Vietnam and you really should try my Beef Pho which takes a while to make but it's worth all the effort! If time isn't on your side, try Chicken Pho or Duck Pho. Both are delicious.

Snacks and starters: There are a lot of them! And just like these crispy rice paper dumplings, all are worth trying. Give these a go soon! Beef Congee, Vietnamese Grilled Scallops, Vietnamese Chicken Wings, Ban Xeo - Crispy Vietnamese Pancakes and Pork and Lemongrass Skewers

Storage and Reheating - Recap

Storing leftover dumplings:

Fridge: Store cooked dumplings in an airtight container lined with paper towels for up to 2 days.
Freezer: Freeze uncooked dumplings in a single layer on a tray. Once solid, transfer to a zip-lock bag and freeze for up to 2 months.

Reheating:

Avoid microwaving, as this makes the rice paper rubbery and soggy.

Air Fryer: The best option! Reheat at 180°C (350°F) for 5–6 minutes — they’ll crisp right back up.

Oven: Place on a wire rack at 180°C (350°F) for about 10 minutes.

Pan: Reheat gently in a non-stick pan with a drizzle of oil.

Top Tip

Double wrap your rice paper. As in my recipe, this is important. Double wrapping adds structure and keeps them from tearing. Even if one of the layers does tear, it won't be a problem when there are two layers. No one will notice!

FAQ

Why are my rice paper dumplings sticking?

Rice paper becomes sticky when heated. Always use a non-stick pan and make sure there’s enough oil. Avoid moving the dumplings until they release naturally from the surface. Also do not let the rice paper dumplings touch each other before or during cooking or they will stick.

Can you make rice paper dumplings ahead of time?

You can prepare the filling and wrap the dumplings a few hours ahead but fry them just before serving. Once cooked, they lose crispiness if left out too long.

Can you bake these dumplings instead of frying them?

Yes! Brush with oil and bake at 190°C (375°F) for 15–20 minutes, turning halfway through. They won't be as good but will still be addictive!

A good Vietnamese starter or snack will help make any Vietnamese meal. In fact, sometimes they can be THE meal! Here are a few you should try soon:

Vietnamese Main Courses

You will find many more main course in the Vietnamese section of my site. Here are a few of my favourites...

Have you tried this rice paper dumplings?

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Yield: 4 - 6

These rice paper dumplings are delicious as a snack and can even be enjoyed as a main dish. Be sure not to let the dumplings touch at any time during the cooking process. They will stick. Other than that, this recipe could not be easier.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1 tbsp sesame oil
3 spring onions, finely chopped
3 garlic cloves, finely chopped
1 x 2.5cm (1 inch) ginger, finely chopped
1 – 2 red bird’s eye chillies, finely chopped (optional)
350g minced (ground) beef
200g (7 oz) shredded head cabbage
5 tbsp coriander (cilantro), finely chopped
1 tbsp light soy sauce or tamari (GF)
2 tbsp oyster sauce
½ tsp black pepper
Rapeseed oil for shallow frying
20 rice paper discs
FOR THE DIPPING SAUCE
70ml (1/4 cup) light soy sauce
4 tbsp oyster sauce
2 – 3 red bird’s eye chillies, finely chopped
1 tsp sesame oil

Instructions

Start by preparing the dipping sauce. In a mixing bowl, whisk the soy sauce, oyster sauce, chillies and sesame oil together. Set aside.
Now place a large frying pan or wok over a high heat and add the sesame oil. When the oil begins to shimmer from the heat, stir in the spring onions, garlic, ginger and chillies, if using and fry these aromatics for about a minute.
Stir in the ground been and fry for about 3 minutes, stirring and tossing the meat in your pan/wok until it is completely cooked through.
Stir in the shredded cabbage along with the coriander (cilantro), soy sauce, oyster sauce and black pepper.
Continue stirring and tossing the ingredients around in your pan/wok until the meat is nicely coated with all the ingredients. Transfer it all to a plate and allow to cool some. Wipe you wok/pan clean. There is no need to make it spotless!
Pour some water onto a shallow plate or dish. Dip one of the rice paper discs into it to soften for about 30 seconds and then place the soaked rice paper on a clean working surface.
Add about a tbsp or two of the meat to the centre of the rice paper circle and fold the out left and right sides of the circle over the meat. Then roll it all up into a square or spring roll shape. Dip another piece of rice paper in the water to soak and then repeat this process, wrapping the prepared dupling into another layer of rice paper. Set aside and repeat with the remaining meat and rice paper until you have 10 rolled dumplings.
Pour about 2.5cm (1 in) rapeseed (canola) oil into your pan/wok over a medium-high heat
When the oil begins to shimmer, slowly lower one of the dumplings into the oil. I recommend doing this in small batches so that the dumplings don't touch while frying. Fry for one to two minutes per side until golden brown.
Repeat with the remaining dumplings. They will become more crispy as they rest out of the oil. Serve hot with the dipping sauce.