Rice Paper Rolled Dumplings are a delicious and easy meal made by rolling your favorite savory filling in rice paper, slicing them, and pan-frying until crisp and golden. This no-dough, no-wrapping take on dumplings is naturally gluten-free, quick to prepare, and perfect for weeknight dinners or meal prep.
Table of Contents
Easy No Wrap Dumplings Made with Rice Papers
My original rice paper dumplings will always have a special place in my heart, but this no-wrap version… might just top it. Here’s why:
- They’re much quicker to prepare—no need to wrap each individual dumpling.
- You use fewer rice papers.
- They’re crispier and stay crispy for longer.
- They absorb less oil.
- You can turn them into skewers!
This idea came to me on a yakitori night when we made yasaimaki (vegetables wrapped in thinly sliced meat and skewered). I had brought rice papers to make a side of rice paper dumplings but thought—why not try wrapping the dumpling filling in them instead?
I hate to say it, but… these might be even better than the original 🫣.
Ingredients and Substitutions
Here are the key ingredients you’ll need to make these chicken rice paper rolled dumplings:
- Rice Paper Wrappers: You can use any size rice paper sheets but large ones makes it easier to roll and cut into good size pieces.
- Dumpling Filling: I’ve provided a yuzu kosho chicken dumpling filling below but feel free to use your favourite! Choose a dumpling filling that is more paste-like so they the don’t fall apart when cutting and cooking.
- Water: Use cool water. Add a little soy sauce to add flavour to the dumpling wrapper.
- Potato starch and/or Sesame Seeds: Used for coating. You may also use rice flour, corn starch or tapioca starch.
How to Make Rolled Dumplings
Making dumplings using this rolling method makes it much quicker than wrapping each one individually. Here’s a brief overview of the steps:
- Prepare the Filling: Mix your choice of filling ingredients in a large bowl. For the Yuzu Kosho Chicken filling, soften the cabbage and onion in the microwave, then combine with the other ingredients for a smooth, paste-like texture.
- Soak the Rice Paper: Place one sheet of rice paper in a shallow bowl of warm water for 10-15 seconds until soft and pliable.
- Roll and Coat: Lay the rice paper flat, spread the filling onto the bottom half, then roll it tightly. Optionally, you can double wrap for extra texture. Coat with sesame seeds or potato starch and cut the rolls into 3 cm pieces.
- Cook: Heat oil in a pan over medium-high heat and cook the dumplings, flipping until both sides are golden brown. You can also crisp up the rice paper sides for an extra crunch!
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Don’t over soak the rice papers: Soak them in cold water for about 10 seconds until they’re pliable. If they get too soft they’ll be more difficult to roll.
- Filling options: You can use any filling of your choice—vegetarian, chicken, pork, or even tofu works perfectly in this recipe! Just be sure to use a filling that is more paste-like in texture so that it doesn’t fall apart when cutting and cooking them. Avoid too much moisture as well or they tend to separate from the rice paper when cooking.
- Double wrapping: If you prefer a chewier texture or want to avoid any tearing, wrap the dumplings in two layers of rice paper. This adds more bite and keeps the filling intact.
- Crispness: For extra crispy dumplings, sear the rice paper-covered sides for a minute or so until golden brown.
- Use a non-stick skillet: This will help minimize any sticking and make them easier to flip over.
Serving Suggestions
Depending on your filling and if you soak the rice papers in soy sauce, you can enjoy them as is or dip them into your favourite sauce. Here are some condiments that you can mix and match to make a flavourful dumpling sauce:
- soy sauce
- black vinegar
- rice vinegar
- sesame oil
- chili oil
- scallions
- cilantro
- garlic
- ginger
- chili flakes
- mentsuyu
- ponzu
- mayo
- sesame paste
How to Store and Reheat Leftovers
If you have any leftovers (though they’ll likely be gone quickly!), store them in an airtight container in the fridge for up to 2 days. Reheat in a pan over medium heat to retain their crispness.
Recipe FAQ
Yes, but they can get quite messy as the juices tend to drip out. If you plan to air fry them, I recommend using a less fatty dumpling filling or trying my original rice paper dumplings recipe. After brushing them with oil, air fry at 400°F (200°C) for 12-15 minutes, flipping halfway.
Use the larger size rice papers that are about 22-25 cm wide.
Rice paper wrappers and wheat-based dumpling wrappers behave differently—rice paper tends to change texture over time. You can roll the dumplings up to 3 hours in advance and then cook them. Once cooked, they can be stored in the fridge for up to 2 days. I don’t recommend freezing rolled dumplings, but you can prepare the filling in advance, freeze it, and make fresh dumplings whenever you crave them!
More Dumping Recipes
- Udon Gyoza
- Vegetable Gyoza
- Crispy Skirt Rice Paper Dumplings
- Hanetzuki Gyoza (Crispy Gyoza with Wings)
Enjoy! If you make this Rice Paper Rolled Dumplings recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!
Print
Rice Paper Rolled Dumplings
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
These Rice Paper Dumplings are an easy, No-Wrapping Dumpling Recipe with a crispy, golden-brown exterior and a juicy, flavorful filling. Made by rolling seasoned meat or vegetables in softened rice paper wrappers and pan-frying until crisp, they’re perfect for a quick snack, appetizer, or weeknight meal! Gluten Free.
Ingredients
- 1 lbs (450-510 g) dumpling filling of choice (or recipe below)
- 3–6 large rice paper wrappers
- cool water, for soaking
- 1 tbsp soy sauce
- sesame seeds, for coating
- potato starch, for dusting
- oil, for cooking
Yuzu Kosho Chicken Filling
- 1 1/2 cup (330 g) ground chicken, pork or plant based alternative
- 1/2 onion (80 g), finely chopped
- 2 cabbage leaves (80 g), finely chopped
- 1 garlic clove, minced
- 1 tsp ginger, minced
- spring onion, chopped
- 1 tbsp salt koji
- 1/2 tbsp yuzu pepper
- 4 tsp kewpie mayo
- 1 tbsp potato starch
- 2 tbsp water
- 1/2 tsp sugar
Instructions
Prepare the Dumpling Filling
- If making the yuzu kosho chicken filling, microwave the finely chopped onion and cabbage in a covered bowl for 60-90 seconds until softened and some moisture is released.
- In a large mixing bowl, combine the cooked vegetables with the ground meat, garlic, ginger, spring onion, salt koji, yuzu kosho, kewpie mayo, potato starch, sugar, and water. Mix well until the texture becomes paste-like and everything is evenly incorporated.
Make the Dumplings
- Fill a shallow bowl or tray with cool water and add a splash of soy sauce if desired.
- Soak one sheet of rice paper for 10-15 seconds until pliable, then place it on a clean surface.
- Spread about 150-170 g (or one-third) of the filling onto the bottom half of the rice paper, then roll it up tightly. Repeat this process two more times for a total of three rolls.
- If you prefer a chewier texture, wrap each roll in an additional sheet of rice paper. If any rolls tear, double wrapping can help keep the filling intact.
- Roll each log in sesame seeds or potato starch, then cut into 3 cm thick pieces.
- Place the dumplings flat side up and lightly dust both cut sides with potato starch to coat the meat.
Cook the Dumplings
- Heat a generous amount of oil in a large pan over medium-high heat. Once hot, place the dumplings meat-side down and cook for about 5 minutes, or until golden brown.
- Flip and cook for another 5 minutes until the other side is browned and cooked through.
- For extra crispiness, sear the rice paper-covered sides for about 1 minute per side until golden and slightly crisp.
- Serve immediately with your favorite dipping sauce and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main dish
- Method: Stove top
- Cuisine: Vietnamese, Japanese, American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 60 mg
Made this recently & oh my god absolutely delicious!
thank you for this recipe!
These look delicious!
One serving is how much? One roll or one slice of a roll?
one roll! 🙂
Really good recipe, stick to it and it will be delicious !
I love your original rice paper dumplings recipe but this one is much quicker to make! I used turkey and pork and they came out delicious.