If you are looking for something to cook for a quick bite, why not give this recipe a try? These Crispy Vietnamese Dumpling Bites are made from rice paper sheets. They are crunchy on the outside and full of flavorful, juicy fillings. Packed with meat, carrot, mushroom, spring onion, and garlic, they are seasoned with mushroom sauce and soy sauce. Simple and easy to make, you can customize the filling to your liking.
To prepare the filling, simply stir-fry all the ingredients together with soy sauce and oyster sauce, then let it cool for about 10 minutes before wrapping it in rice paper sheets. These wrappers can easily be found in the frozen section of Asian supermarkets.
Crispy Vietnamese Dumpling Bites make for a great appetizer or main dish enjoyed by both kids and adults. They pair well with Thai sweet chili sauce, which adds a spicy and sweet element to the dish. If you don’t have Thai sweet chili sauce, you can try them with any sauce you have on hand or even a salad dressing.
Nothing quite like a dish of dumplings for a snack. Now, let’s get cooking, shall we?
If you're interested in more crispy and crunchy bites, you can try: Thai Vegetarian Spring Rolls Recipe, Thai Crispy Shrimp Spring Rolls Recipe, Crispy Deep-Fried Belly Pork (Moo Grob) Recipe With Air Fryer
To make this recipe, you are going to need:
- 1 cup chicken, minced
- 1 cup carrot, finely diced
- 1 cup mushroom, finely chopped
- 1 cup spring onion, finely minced
- 3 tablespoons mushroom sauce
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 1 tablespoon ground paper
Here is a step-by-step guide on how to make Crispy Thai-Vietnamese Dumpling Bites Recipe
1 Begin by gathering all the necessary ingredients for crispy Thai-Vietnamese dumpling bites.
2 In a mixing bowl, add minced chicken, sesame oil, mushroom sauce, soy sauce, and ground pepper. Combine them well and leave at room temperature for about 5 minutes.
3 For the filling, heat a pan over medium-high heat. Add some cooking oil and minced garlic, stirring until the garlic is fragrant.
4 Add the minced chicken mixture and stir for a few minutes. Then add the carrot and mushroom, stirring until they are soft and well combined.
5 Add the chopped spring onion and stir to combine. Reduce the heat and allow the filling to cool to room temperature for about 10 minutes or until it is no longer hot.
6 Dip a rice paper in a plate of room temperature water for about 20 seconds. Then place it on a cutting board.
7 When the filling is ready and no longer hot, place a rice paper wrapper on a cutting board. Add a spoonful of the filling in the middle of the rice paper. Fold the bottom half up to cover the filling, then fold the sides in from both sides.
8 Then continue folding until all the dumplings are in the same square shape. Repeat this process until all the filling is used.
9 Heat a pan with about 4 tablespoons of cooking oil over medium heat. When the oil is hot, carefully place the dumplings into the pan.
10 Fry the dumplings for about 3 minutes on each side, or until they are golden brown and crispy.
11 Serve the Crispy Vietnamese Dumpling Bites with Thai sweet chili sauce as a dipping sauce. Enjoy!
Other Thai Recipes You Might Like
Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Crispy Thai-Vietnamese Dumpling Bites Recipe
Looking to make a delicious dumpling dish as finger food? Why not make the crispy Thai-Vietnamese dumpling bites with this recipe? It’s delicious, easy, and quick to make! Perfect for a snack!
Ingredients
- 1 cup chicken, minced
- 1 cup carrot, finely diced
- 1 cup mushroom, finely chopped
- 1 cup spring onion, finely minced
- 3 tablespoons mushroom sauce
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 1 tablespoon ground paper
Directions
- Begin by gathering all the necessary ingredients for crispy Thai-Vietnamese dumpling bites.
- In a mixing bowl, add minced chicken, sesame oil, mushroom sauce, soy sauce, and ground pepper. Combine them well and leave at room temperature for about 5 minutes.
- For the filling, heat a pan over medium-high heat. Add some cooking oil and minced garlic, stirring until the garlic is fragrant.
- Add the minced chicken mixture and stir for a few minutes. Then add the carrot and mushroom, stirring until they are soft and well combined.
- Add the chopped spring onion and stir to combine. Reduce the heat and allow the filling to cool to room temperature for about 10 minutes or until it is no longer hot.
- Dip a rice paper in a plate of room temperature water for about 20 seconds. Then place it on a cutting board.
- When the filling is ready and no longer hot, place a rice paper wrapper on a cutting board. Add a spoonful of the filling in the middle of the rice paper. Fold the bottom half up to cover the filling, then fold the sides in from both sides.
- Then continue folding until all the dumplings are in the same square shape. Repeat this process until all the filling is used.
- Heat a pan with about 4 tablespoons of cooking oil over medium heat. When the oil is hot, carefully place the dumplings into the pan.
- Fry the dumplings for about 3 minutes on each side, or until they are golden brown and crispy.
- Serve the Crispy Vietnamese Dumpling Bites with Thai sweet chili sauce as a dipping sauce. Enjoy!
