Lemongrass Chicken Crispy Rice Paper Dumplings Recipe

If you’re looking for a show-stopping appetizer or a craveable snack for your next gathering, Lemongrass Chicken Crispy Rice Paper Dumplings deliver on every level! Each golden, crunchy parcel bursts with aromatic lemongrass chicken filling, balanced by scallions, herbs, and an irresistible savory punch. The rice paper becomes perfectly crisp in the pan, holding all that flavor snugly in a gluten-free wrap. Trust me, one bite and these dumplings will become your new obsession!

this Recipe

Ingredients You’ll Need

The beauty of Lemongrass Chicken Crispy Rice Paper Dumplings lies in their simple, fresh ingredients. Each one brings its own magic to the dish, from brightness and aroma to a satisfying crunch that’ll keep you coming back for more.

• Chicken thigh (minced): Juicier and more flavorful than breast, chicken thigh packs in rich flavor and stays tender when cooked.
• Fresh lemongrass stalks (white part only, finely minced): This is the star—fragrant and citrusy, it gives the dumplings their signature aroma and taste.
• Garlic (minced): A pungent boost that deepens the savory notes of the filling.
• Shallots (minced): Slightly sweet and mellow, shallots add a balancing touch to the dumplings.
• Scallions (sliced): For bursts of freshness and a pop of green color.
• Fish sauce: Brings classic Southeast Asian umami—a complex, savory depth you just can’t get from salt alone.
• Soy sauce: Adds saltiness and color, harmonizing with the fish sauce for a balanced marinade.
• Sugar: A pinch of sugar rounds out the savory elements by adding subtle sweetness.
• Rice paper wrappers: Pick the round ones, about 8.5 inches—these get gorgeously crispy in the pan and are naturally gluten-free!
• Neutral oil (like vegetable or canola): For pan-frying to that irresistible, golden crisp texture.
• Fresh cilantro and mint (optional): Adds an herbal, cooling finish to each bite—you can also tuck these inside the dumplings.
• Lime wedges (for serving): A quick squeeze wakes up all the flavors just before you dig in.

How to Make Lemongrass Chicken Crispy Rice Paper Dumplings

Step 1: Prep the Fragrant Chicken Filling

Start by combining your minced chicken thighs, lemongrass, garlic, shallots, and sliced scallions in a bowl. Add the fish sauce, soy sauce, and sugar, then mix everything together until well combined. This marinating process intensifies the flavors, letting each piece of chicken soak up all those garlicky, citrusy, umami notes. If you have time, let it sit for 10-20 minutes—the aroma will get even better!

Step 2: Soften the Rice Paper

Gently dip one rice paper wrapper at a time into a bowl of warm water. Work quickly—just 4 to 5 seconds—until pliable but not overly soft. Lay the wrapper flat on a damp kitchen towel to prevent sticking. Repeat with a couple more until you’re ready to fill.

Step 3: Fill and Shape the Dumplings

Spoon about 2 tablespoons of the chicken filling onto the lower third of each rice paper sheet. Fold the sides over, then roll up into a snug cylinder, wrapping tightly as you go. If you like, slip in a sprig of fresh mint or cilantro for a burst of herbal flavor inside. The goal is a neat, compact package that won’t spill while crisping up.

Step 4: Pan Fry Until Perfectly Crispy

Heat a generous layer of neutral oil in a nonstick pan over medium heat. Carefully add the filled dumplings, seam side down, and let them sizzle until golden and crisp—about 2 to 3 minutes per side. Work in batches if needed so you don’t overcrowd the pan. Watch them carefully; rice paper transforms quickly from tender to shatteringly crisp!

Step 5: Drain and Serve Hot

As each batch finishes, place the dumplings on a wire rack or paper towels to drain any extra oil. Serve straight away while they’re crackly, hot, and gleaming. A quick shower of scallions, herbs, and a squeeze of lime over the top makes them utterly mouthwatering.

How to Serve Lemongrass Chicken Crispy Rice Paper Dumplings

Garnishes

Nothing elevates these Lemongrass Chicken Crispy Rice Paper Dumplings like a handful of snipped fresh cilantro and mint. The cooling herbs balance the savory filling and make every bite more refreshing. Don’t forget a scattering of sliced scallions and a squeeze of lime for a zesty lift. If you love heat, add some thinly sliced red chili or a drizzle of chili crisp oil on top before serving.

Side Dishes

Pair these dumplings with a cool, crisp Asian slaw—think shredded cabbage, carrots, and a light, tangy vinaigrette. They’re also delightful with pickled vegetables or a cucumber salad to keep things bright and balanced. For dipping, offer sweet chili sauce, nuoc cham, or even a quick soy-garlic dip on the side for extra excitement.

Creative Ways to Present

Turn your platter of Lemongrass Chicken Crispy Rice Paper Dumplings into a vibrant centerpiece by piling them high on a large serving plate and nestling fresh herb sprigs all around. For parties, try skewering each dumpling with a bamboo pick for easy grabbing, or set up a build-your-own dumpling station so guests can add their favorite herbs and sauces at the table.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extras, let the remaining Lemongrass Chicken Crispy Rice Paper Dumplings cool completely before storing. Arrange them in a single layer in an airtight container, using parchment or wax paper between layers to keep them from sticking. They’ll stay fresh in the refrigerator for up to 2 days.

Freezing

For longer storage, freeze dumplings after filling but before frying. Space them apart on a parchment-lined tray and freeze until solid, then transfer to a zip-top bag. When you’re ready to cook, pan-fry directly from frozen, adding an extra couple of minutes to ensure the centers heat through.

Reheating

To revive leftover dumplings, warm them in a hot skillet with a little oil—this re-crisps the rice paper beautifully. You can also reheat on a wire rack in a 375°F (190°C) oven for about 8–10 minutes. Air fryers work well too, keeping the outer layer extra snappy without overcooking the filling inside.

FAQs

Can I use ground chicken breast instead of thigh?

You can, but thighs offer richer flavor and stay juicier during cooking. If you use breast, add a teaspoon of oil to the filling to help keep it moist.

What if I can’t find fresh lemongrass?

Try using frozen or jarred minced lemongrass (often found in Asian grocery stores). In a pinch, a mix of lemon zest and a few drops of ginger juice will give a similar brightness, though nothing quite matches the real thing!

Can I bake these instead of frying?

Yes! Lightly brush the assembled dumplings with oil and bake at 425°F (220°C) on a parchment-lined tray. They’ll still crisp up, though you might miss some of the deep golden crunch of pan-frying.

How do I keep rice paper from tearing?

Don’t over-soak the wrappers—a quick dip in warm water is all they need. Work on a damp towel and handle gently, especially when folding. If it does tear, simply patch with an extra half-sheet of rice paper.

Are these Lemongrass Chicken Crispy Rice Paper Dumplings gluten-free?

They sure are! Just make sure to choose gluten-free soy sauce (or tamari) and check the fish sauce label. Rice paper itself is naturally gluten-free, making these dumplings a fantastic option for gluten-sensitive guests.

Final Thoughts

If you’re ready to wow your taste buds and your friends, these Lemongrass Chicken Crispy Rice Paper Dumplings are an absolute must-try. They’re fun to make, wildly delicious, and guaranteed to disappear fast from any table. I can’t wait for you to add them to your culinary repertoire!