If you love dumplings but don’t always have time (or patience) for making traditional dough from scratch, you’re going to fall in love with these rice paper dumplings filled with meat.
Inspired by Vietnamese-style street food and TikTok food trends, this clever recipe uses rice paper wrappers—typically reserved for fresh spring rolls—to create crispy, golden pockets of meat-filled magic.
Pan-fried until crisp and bubbling, the rice paper gives each dumpling a satisfying crunch on the outside while sealing in a juicy, flavorful filling on the inside.
Best of all, this version is completely customizable. You can use ground pork, chicken, beef, or even plant-based meat alternatives. These dumplings are easy to prep, fun to fold, and cook up in just minutes.
Why You’ll Love This Recipe
First, these dumplings are faster and easier than traditional dumplings, but still give you that crave-worthy crispy texture.
You don’t need to roll out dough or pleat anything perfectly. Just soak the rice paper, fill, fold, and fry. That’s it!
Second, the filling is savory, juicy, and family-approved. Even picky eaters love the familiar meat and veggie combo tucked into the crispy shell. It’s a great recipe to let kids help with—set up a dumpling-making station and let everyone make their own!
What You’ll Need
For the Filling
- ½ lb ground pork (or ground chicken, beef, or turkey)
- 1 cup finely shredded cabbage
- ½ cup shredded carrot
- 2 green onions, finely chopped
- 2 garlic cloves, minced
- 1 tsp freshly grated ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
For the Dumplings
- 12 sheets rice paper (round, 8.5-inch diameter)
- Neutral oil for frying (vegetable, avocado, or canola)
- Small bowl of warm water (for softening rice paper)
Dipping Sauce (Optional but Recommended)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey or sugar
- ½ tsp sesame oil
- Optional: chili flakes or sriracha
Pro Tips
- Double-layer the rice paper for stronger, crispier dumplings—this prevents tearing.
- Keep a damp towel nearby to cover softened wrappers and prevent them from drying out.
- Cook over medium heat to crisp the outside without burning the rice paper.
- Pre-cook the filling if you’re worried about undercooking—especially for chicken or turkey.
- Use tongs or a spatula to flip gently—rice paper becomes delicate when hot.
Tools You’ll Need
- Large skillet (nonstick or cast iron)
- Medium mixing bowl
- Cutting board and knife
- Grater or microplane (for ginger)
- Tongs or spatula
- Small bowl for water (to soften rice paper)
- Paper towels (for draining)
Substitutions and Variations
- Vegan version: Use crumbled tofu or plant-based ground “meat” and skip the egg if added.
- Spicy filling: Add chili paste or minced jalapeños.
- Add noodles: A small amount of cooked glass noodles adds texture and bulk.
- Different meat: Ground lamb or a pork-beef blend adds deeper flavor.
- No soy? Use coconut aminos or tamari for gluten-free/soy-free version.
Make Ahead Tips
- Filling: Can be prepped up to 2 days in advance and stored in the fridge.
- Assemble ahead: Wrap dumplings and refrigerate for up to 2 hours before frying.
- Freeze: Cooked dumplings can be frozen and reheated in a skillet or air fryer for a quick snack.
How to Make Rice Paper Dumplings with Meat
Step 1: Make the Filling
In a mixing bowl, combine ground meat, shredded cabbage, carrot, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix until well combined.
Step 2: Soften the Rice Paper
Fill a shallow dish with warm water. Dip one sheet of rice paper into the water for about 5–10 seconds until softened but still slightly firm.
Step 3: Fill and Fold the Dumpling
Place the softened rice paper on a clean surface. Spoon 2 tablespoons of filling into the center. Fold like a burrito—sides in, then roll up. Repeat with a second sheet over the same dumpling to double-wrap.
Step 4: Pan-Fry the Dumplings
Heat 2 tablespoons oil in a skillet over medium heat. Add dumplings seam-side down and cook for 3–4 minutes per side until crispy and golden. Work in batches.
Step 5: Drain and Serve
Transfer cooked dumplings to a paper towel-lined plate. Serve hot with dipping sauce and garnish with scallions or sesame seeds.
Leftovers and Storage
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Crisp in a skillet or air fryer—avoid the microwave as it softens the wrapper.
- Freeze: Freeze cooked dumplings in a single layer, then transfer to a bag. Reheat in the oven or skillet.
Recipe FAQs
1. Can I use one layer of rice paper?
Yes, but they’ll be more fragile and less crisp. A double layer gives better texture and durability.
2. Can I bake or air fry instead of pan-frying?
Yes! Brush lightly with oil and bake at 400°F for 12–15 minutes or air fry at 375°F for 8–10 minutes.
3. What dipping sauce goes best?
A simple soy sauce and rice vinegar mix is classic, but feel free to add honey, garlic, or chili for more flavor.
4. Can kids help make these?
Definitely! They’ll enjoy dipping and rolling. Just supervise the pan-frying for safety.
Why These Dumplings Will Be Your New Favorite
These crispy rice paper dumplings with meat are the perfect fusion of convenience, flavor, and texture. They’re fast to make, endlessly customizable, and pan-fry to golden perfection. Whether you’re serving them as a snack, appetizer, or main dish, they’re guaranteed to become a go-to recipe for family dinners and casual get-togethers.
Try them out and leave a comment below—what filling did you use, and did you go crispy or air-fried? I’d love to hear how they turned out!
