Easy Chicken Rice Paper Dumplings: Crispy, Juicy Air Fryer Bites
These Easy Chicken Rice Paper Dumplings are crisp and golden on the outside with a juicy, savoury chicken filling tucked inside. Minced chicken is seasoned with fresh ginger, garlic, green onion, sesame oil, soy sauce, chilli and fragrant oba leaf, then wrapped in delicate layers of rice paper and cooked in the air fryer. The result is a light but satisfying dumpling with plenty of crunch around the edges and tender chicken in the centre. They are quick enough for an everyday lunch but fun enough to serve as an appetiser or sharing snack with your favourite dipping sauce. If crispy rice paper is already a favourite in your kitchen, try my Crispy Chicken Rice Paper Rolls (Air Fryer, High Protein) or Rice Paper Chicken Sausage Rolls next.
Scroll down or tap Jump to Recipe for the full printable recipe card with exact measurements and instructions.
Simple Ingredients, Big Flavours
The filling for these chicken rice paper dumplings is built from a small selection of ingredients, but each one brings something important to the final flavour. Ginger and garlic add warmth and fragrance, soy sauce and sesame oil bring savoury depth, while green onion and oba leaf keep the filling fresh. Rice paper gives you the crisp wrapper without having to make or roll traditional dumpling dough. For more simple ideas that transform rice paper into something completely different, have a look at my Air Fryer Rice Paper Tarts with Smoked Salmon & Avocado and Crispy Rice Paper Toast.
Chicken mince
The main ingredient in the filling. Minced chicken cooks quickly in the air fryer and stays tender inside the crisp rice paper wrapper.
Garlic and ginger
Fresh garlic and ginger bring plenty of aromatic flavour to the chicken without requiring a long list of seasonings.
Green onion
Adds freshness and a mild onion flavour both inside the filling and as a garnish before serving.
Oba leaf
Also known as shiso, this fragrant leaf gives the filling a fresh, distinctive flavour. If you cannot find it, Thai basil or regular basil can be used instead.
Cornflour (cornstarch)
Helps bind the chicken mixture together so the filling holds its shape inside the dumplings.
Sesame oil and soy sauce
Sesame oil adds a subtle nutty aroma, while soy sauce seasons the chicken and adds savoury umami flavour.
Chilli flakes
Just ½ teaspoon gives the filling a gentle kick, but you can easily adjust the amount depending on how spicy you like your food.
Rice paper
Seven 20 cm rice paper sheets are quartered and layered to form the dumpling wrappers. Using two quarters for each dumpling gives the wrapper enough structure to hold the chicken filling.
Olive oil spray and sesame seeds
A light coating of oil helps the dumplings become golden and crisp in the air fryer, while sesame seeds add another layer of texture.
Green onion and bird’s eye chilli
Added just before serving, they give the finished dumplings colour, freshness and extra heat.
How to Make Easy Chicken Rice Paper Dumplings
Prepare the Chicken Filling
Add the chicken mince, minced garlic, fresh ginger, chopped green onion, finely chopped oba leaf, cornflour, sesame oil, soy sauce and chilli flakes to a large bowl. Mix everything thoroughly until all the ingredients are evenly distributed through the chicken and the mixture is well combined. There is no need to cook the chicken beforehand, as the filling will cook inside the dumplings in the air fryer.
Prepare the Rice Paper
Before you start assembling the dumplings, prepare a shallow bowl of water for dipping the rice paper and make sure the filling and your clean work surface are ready. Having everything close at hand makes the shaping process much easier once you begin working with the wrappers. Quarter each 20 cm rice paper sheet. For every dumpling, take two rice paper quarters and briefly dip them into the water. Do not wait for them to become completely soft. Rice paper continues absorbing moisture and softening while you work with it, so soaking it for too long can make it sticky, fragile and difficult to shape. Place the two damp rice paper quarters on a clean, flat work surface with their pointed ends overlapping each other.
Add the Filling and Shape
Spoon approximately 1 tablespoon of the chicken mixture into the centre of the overlapping rice paper pieces. Shape the filling into a small oblong so the finished dumpling has an elongated shape rather than a round one. Now check the texture of the rice paper. If it still feels slightly too firm to fold comfortably, simply wait for another 10 seconds. There is no need to dip it into the water again. The moisture already on the rice paper will continue to soften it as it rests. Once the rice paper feels flexible, bring the two sides together over the filling, as though you were closing a book. This creates a joined edge along the top of the dumpling.
If this newly formed edge is too long, fold it over once to shorten it. Then crinkle along the joined edge, gently pressing the rice paper together as you work to create the distinctive oblong dumpling-like shape.
Repeat the same process with the remaining rice paper quarters and chicken filling until all the dumplings are assembled.
Air Fry the Dumplings
Lightly spray the air fryer basket with olive oil spray before adding the dumplings. Arrange them inside in a single layer, leaving a little space between each one so the hot air can circulate properly. Lightly spray the tops of the dumplings with more olive oil spray, then sprinkle them with sesame seeds.
Air fry at 200°C/400°F for 12–15 minutes, or until the rice paper is golden and crispy and the chicken filling is completely cooked through. Air fryer models vary, so start checking the dumplings towards the end of the cooking time. The wrappers should be crisp and golden, while the chicken in the centre should be fully cooked.
Serve and Enjoy
Serve the chicken rice paper dumplings straight from the air fryer while the wrappers are still hot and crispy. Sprinkle them with extra chopped green onion and finely chopped bird’s eye chilli.
Serve with sweet chilli sauce or your favourite dipping sauce on the side. The contrast between the delicate, crispy rice paper and the juicy chicken filling is at its best immediately after cooking.
Why We Love Easy Chicken Rice Paper Dumplings
There is something particularly satisfying about taking a simple packet of rice paper and transforming it into a completely different style of dumpling. You get a thin, crisp wrapper without making dough from scratch, while the filling stays juicy and flavourful thanks to the chicken, ginger, garlic, sesame and soy sauce. The folding and crinkling technique gives these dumplings their distinctive appearance and also makes them different from a traditional spring roll. Once you understand the shaping method, they are surprisingly straightforward to prepare. If you love experimenting with rice paper in the air fryer, my Spinach Feta Rice Paper Bombs and Rice Paper Cheeseburger Rolls are two more creative recipes worth trying.
Perfect for Any Occasion
These Easy Chicken Rice Paper Dumplings work beautifully as a quick lunch, light dinner, savoury snack or appetiser for guests. Arrange them on a sharing plate with sweet chilli sauce or several different dips, or serve them alongside a fresh salad or vegetables for a more substantial meal. Their individual size also makes them easy to pick up and dip, which is ideal for parties, casual gatherings or a relaxed weekend lunch. For a larger sharing spread with different flavours and textures, add my Air Fryer Rice Paper Salmon en Croûte and Air Fryer Salmon Sushi Parcels.
Instagram Tutorial & More
Want to see how this recipe comes together? Watch our quick video on Instagram, and don’t miss out on our other easy and delicious recipes:
- Air Fryer Pesto Mozzarella Rice Paper Sticks (Gluten-Free Snack)
- Cherry Ricotta Rice Paper Dumplings
- Air Fryer Pesto Parmesan Rice Paper Rings
- Crispy Air Fryer Rice Paper Cheese Balls
- Rice Paper Chicken Nori Rolls
- Crispy Rice Paper Mozzarella Chips
- Cottage Cheese Strawberry Rice Paper Dessert (Air Fryer)
Happy cooking,
Izabella
Description
These Easy Chicken Rice Paper Dumplings are crispy on the outside with a juicy, savoury chicken filling inside. The filling is seasoned with garlic, ginger, green onion, sesame oil, soy sauce and a touch of chilli for plenty of flavour. Each dumpling is wrapped in softened rice paper, shaped by hand and cooked in the air fryer until golden and crisp. They are simple to prepare, naturally gluten-free if made with gluten-free soy sauce, and perfect for a quick lunch, dinner or appetiser. Serve them hot with sweet chilli sauce or your favourite dipping sauce. Finish with sesame seeds, fresh green onion and chopped bird’s eye chilli for extra flavour and a little heat.
Ingredients
For the dumplings
For the filling
For garnish
Instructions
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In a large bowl, combine the chicken mince, garlic, ginger, green onion, oba leaf, cornflour, sesame oil, soy sauce and chilli flakes. Mix until everything is evenly distributed and well combined.
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Prepare a shallow bowl of water for dipping the rice paper and have everything ready before you start assembling the dumplings. Quarter the rice paper sheets. Take two rice paper quarters and briefly dip them in the water. There is no need to wait for the rice paper to soften completely, as it will continue to soften while you work with it. Place the pieces on a clean, flat work surface with the pointed ends overlapping each other. Spoon about 1 tablespoon of the chicken filling into the centre and shape it into a small oblong. At this point, if the rice paper still feels too firm to fold, simply wait for another 10 seconds to allow it to soften further.
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Bring the two sides of the rice paper together over the filling, as if you were closing a book. This will create a joined edge along the top. If this edge is too long, fold it over once to shorten it. Then crinkle the rice paper along the joined edge, gently pressing it together to create an oblong dumpling-like shape. Repeat with the remaining rice paper and filling.
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Lightly spray the air fryer basket with olive oil spray and arrange the dumplings inside, leaving a little space between each one. Spray the tops with a little more olive oil and sprinkle with sesame seeds. Air fry at 200°C/400°F for 12–15 minutes, or until the rice paper is golden and crispy and the chicken is cooked through.
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Serve warm with sweet chilli sauce or your favourite dipping sauce. Finish with extra chopped green onion and bird’s eye chilli.
Nutrition Facts
Servings: 2 ServingCalories:359.1kcalTotal Fat:13.82gCholesterol:120.4mgSodium:579.89mgPotassium:822.63mgTotal Carbohydrate:33.36gDietary Fiber: 1.3gSugars: 0.69gProtein:25.55gVitamin A: 22.7IUVitamin C: 2.19mgCalcium: 29.86mgIron: 2.53mgVitamin D: 0IUVitamin E: 0.56IUVitamin K: 8.02mcgVitamin B6: 0.77mgVitamin B12: 0.78mcgPhosphorus: 273.74mgMagnesium: 42.14mgZinc: 2.25mg
Note
- Do not soak the rice paper until completely soft. Dip it briefly in water, as it will continue to soften while you work with it. If it still feels too firm when folding, give it another 10 seconds in the water.
- Keep the two rice paper quarters slightly overlapping so the filling is properly enclosed and the dumpling holds its shape.
- Do not overfill the dumplings, as this can make them harder to shape and may cause the rice paper to tear.
- If you cannot find oba (shiso) leaf, substitute it with Thai basil or regular basil.
- Leave a little space between the dumplings in the air fryer so the hot air can circulate and the rice paper crisps evenly. Cook in batches if necessary.
- Air fryer models vary, so start checking the dumplings towards the end of the cooking time. They should be golden and crisp, with the chicken completely cooked through.
- For a gluten-free version, use a certified gluten-free soy sauce or tamari.
- These are best served immediately while the rice paper is still hot and crispy.
User Reviews
Now that looks yummy and I love dumplings. That’s a great take on it. Did you use chicken breast or thighs? Or maybe a combination keep cooking. You’re doing a great job. Love all your recipes! Oh and I am going to make it this week and I’ll get back to you.