These chicken and shrimp rice paper dumplings are crispy, golden, and seriously satisfying. They have the same crunchy shell I love in my viral veggie rice paper dumplings, but this version is filled with a juicy chicken and shrimp mixture that makes them even more irresistible. I also added a quick sweet-salty lime dipping sauce that takes them over the top. If you love dumplings but don’t want to deal with traditional wrappers, these rice paper dumplings are one of those viral recipes that actually work and are so worth making.
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Why You'll Love This Rice Paper Dumplings Recipe
Rice paper dumplings have been all over social media, and this chicken and shrimp version is such a fun one to make at home. The rice paper fries up thin, crisp, and golden, while the filling stays juicy, flavorful, and packed with texture. Ground chicken keeps the filling light, and the shrimp adds that tender, slightly bouncy bite that makes these taste even more like something you’d get from a dumpling spot.
Another reason to love these rice paper dumplings is that they’re easier than they look once you get the hang of wrapping them. You still get that crispy, restaurant-style crunch on the outside, but without needing to fold traditional dumpling wrappers. That makes them a great option when you want homemade dumplings with a shortcut that still turns out really good.
They’re also perfect for parties, appetizers, or fun dinners at home. You can make the filling ahead of time, wrap the dumplings in batches, and fry them off when you’re ready to eat. Served with the sweet-salty lime dipping sauce, they’re the kind of viral recipe people actually get excited about after the first bite.
Ingredients You Need
For the Dumplings:
- 1 pound ground chicken
- 8 oz shrimp, diced small
- ½ cup shredded red cabbage
- ½ cup shredded carrot
- 3 green onions, sliced
- 2 tablespoons fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cilantro, chopped
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 egg
- Salt and pepper, to taste
- 12 to 15 rice paper wrappers
- Oil for frying (enough for 1 to 2 inches in the pan)
For the Dipping Sauce:
- 2 tablespoons warm water
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon white sugar
- 1 tablespoon lime juice
How to Make Rice Paper Dumplings with Chicken and Shrimp
Step 1: Make the filling
In a bowl, mix ground chicken, diced shrimp, garlic, ginger, cabbage, carrots, soy sauce, sesame oil, egg, cilantro, and green onions. Season with salt and pepper to taste. Mix until fully combined.
Tip: Mix until the filling looks cohesive. This helps it hold together inside the rice paper.
Step 2: Make the dipping sauce
In a bowl, whisk warm water, soy sauce, fish sauce, sugar, and lime juice until sugar dissolves. Set aside.
Step 3: Set up the wrapping station
Fill a shallow tray with water. Set out a damp cutting board or a damp clean towel to wrap on (this prevents sticking).
Step 4: Soften and cut rice paper
Dip one rice paper sheet in water for a few seconds and place it on the damp surface. Let it soften for a few seconds. Cut the wrapper in half.
Step 5: Wrap the dumplings
Spoon about 2 tablespoons of filling into the center of the rice paper half. Fold the bottom up over the filling, fold the sides in, then roll to form a tight rectangle package. Repeat until filling is used.
Step 6: Fry until crispy
Heat 1 to 2 inches of oil in a large skillet. Fry dumplings in batches until golden brown and crispy, turning as needed. Drain on a wire rack. Serve hot with the prepared dipping sauce.
Pro Tips for Crispy Rice Paper Dumplings
- Don’t soak the rice paper for too long. A quick dip is all it needs to soften enough for wrapping. If it gets too soft, it can tear more easily, stick to itself, and become harder to fold neatly around the filling.
- Wrap the dumplings tightly so they hold their shape as they cook. A loose wrap can trap steam inside, which makes the dumplings more likely to burst or turn soft instead of crisp. A snug wrap gives you the best crunchy shell once they hit the pan.
- Keep your work surface damp, not wet. A lightly damp towel or board helps prevent the rice paper from sticking while still giving you enough control to wrap it neatly. If the surface is too wet, the rice paper can slide around and get harder to work with.
- Cook the dumplings in batches and don’t overcrowd the pan. Too many dumplings at once will lower the oil temperature and make them fry up greasy instead of crisp. Giving them a little space helps each one cook evenly and get that golden crunchy shell.
- Use a thermometer if you can. Oil around 350°F is the sweet spot for getting rice paper dumplings crispy without burning them too quickly. If the oil is too cool, they’ll soak up more oil. If it’s too hot, the outside can brown before the filling is heated through.
- Drain the dumplings on a wire rack instead of paper towels. Paper towels can trap steam underneath and soften the crispy shell, while a rack keeps air moving around them so they stay crisp longer.
- Don’t overfill the dumplings. It can be tempting to pack in more filling, but too much makes them harder to wrap and more likely to split while frying. A slightly smaller amount of filling usually gives you a neater dumpling and a better crisp-to-filling ratio.
Chicken and Shrimp Rice Paper Dumplings FAQs
Do rice paper dumplings get crispy?
Yes, they do, and that’s one of the best things about them. When fried, rice paper turns thin, golden, and crackly, almost like a light crispy shell. That’s what makes rice paper dumplings so satisfying and why they’ve become such a viral recipe.
Why are my rice paper dumplings bursting while frying?
Dumplings usually burst when they’re overfilled, wrapped too loosely, or fried in oil that’s too hot. Using about 2 tablespoons of filling, wrapping them tightly, and keeping the oil around 350°F helps them hold together much better while they cook.
Can I make rice paper dumplings ahead of time?
Yes, you can. The filling can be made ahead and kept in the fridge, then you can wrap the dumplings when you’re ready to cook them. You can also cook them ahead and reheat them in the oven or air fryer, which works much better than the microwave if you want to bring back some of that crispy texture.
Do I have to use fish sauce?
No, but it does add a lot of savory depth and that classic dumpling-style flavor. If you want to leave it out, you can use a little extra soy sauce and a squeeze of lime juice to help balance the filling, though the final flavor will be a little different.
What oil is best for frying rice paper dumplings?
A neutral oil with a high smoke point works best. Canola oil, vegetable oil, peanut oil, and avocado oil are all good choices because they let the flavor of the filling shine and can handle frying without burning too quickly.
Can I air fry rice paper dumplings?
Yes, you can air fry them, and it’s a great option if you want a lighter version. Spray the dumplings well with oil, place them in a single layer, and air fry until golden and crisp, flipping as needed. They won’t be exactly the same as deep-fried rice paper dumplings, but they still turn out really crispy and delicious.
What’s the best filling for rice paper dumplings?
A filling that’s flavorful but not too wet works best. This chicken and shrimp filling is a great option because the ground chicken keeps it hearty, while the shrimp adds tenderness and that slightly bouncy dumpling texture. Cabbage and carrots also help add texture without making the filling too heavy.
Why are my rice paper dumplings chewy instead of crispy?
Rice paper dumplings can turn chewy if the rice paper is oversoaked, the oil isn’t hot enough, or they don’t cook long enough to crisp up properly. A quick dip in water, tight wrapping, and frying at the right temperature all help give you that crispy shell instead of a gummy one.
Can I use ground chicken only and skip the shrimp?
Yes, you can make these with just ground chicken if you want to. The shrimp adds extra tenderness and a more classic dumpling-style bite, but the recipe will still work well without it. If you skip the shrimp, you may want to add a little extra seasoning or a touch more cabbage to keep the filling nice and juicy.
How do I store leftover rice paper dumplings?
Store leftover dumplings in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in the oven or air fryer until hot and crispy again. The microwave will work, but the rice paper shell will soften quite a bit.
Can I freeze rice paper dumplings?
Yes, but they usually freeze best after cooking. Let them cool completely, then freeze them in a single layer before transferring them to a container or freezer bag. Reheat them in the oven or air fryer so the outside crisps back up.
What sauce goes with rice paper dumplings?
A sweet, salty, tangy dipping sauce is one of the best pairings for rice paper dumplings. This quick lime dipping sauce works especially well because it balances the rich crispy shell and savory chicken and shrimp filling with a little brightness and acidity.
More Viral Recipes to Try Next
- Hot honey eggs
- Rice paper croissants
- Chili crisp dumpling bake
- Dumpling lasagna
- One pan baked dumplings
Viral Rice Paper Dumplings With Chicken and Shrimp
These chicken and shrimp rice paper dumplings are crispy, golden, and seriously satisfying. They have the same crunchy shell I love in my viral veggie rice paper dumplings, but this version is filled with a juicy chicken and shrimp mixture that makes them even more irresistible. I also added a quick sweet-salty lime dipping sauce that takes them over the top. If you love dumplings but don’t want to deal with traditional wrappers, these rice paper dumplings are one of those viral recipes that actually work and are so worth making.
Ingredients
Dumplings:
- 1 pound ground chicken
- 8 oz shrimp, diced small
- ½ cup shredded red cabbage
- ½ cup shredded carrot
- 3 green onions, sliced
- 2 tablespoons fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cilantro, chopped
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 egg
- Salt and pepper, to taste
- 12 to 15 rice paper wrappers
- Oil for frying (enough for 1 to 2 inches in the pan)
Dipping Sauce:
- 2 tablespoons warm water
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon white sugar
- 1 tablespoon lime juice
Instructions
1. Mix together the shrimp,chicken,garlic,ginger,red cabbage,carrots,soy sauce,sesame oil, egg, cilantro and green onion.
2. Mix all sauce ingredients together and set aside.
3. Make a dipping station with a tray of water, along with a wet chopping board or damp clean tea towel to wrap the rice paper dumplings on.
4. Dip a rice paper sheet in water for a few seconds and place on the damp surface.
5. Cut each wrapper in half. Add 2 tablespoons of the filling mixture in the centre of the sheet. Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the sides of the sheet over the filling, then roll along the whole paper to create a rectangle package.
6. Heat a large skillet with about 1-2 inches of oil. Fry in batches until golden brown and crispy.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 275Total Fat: 15gSaturated Fat: 4gUnsaturated Fat: 11gCholesterol: 193mgSodium: 1142mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 29g
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