Rice paper wrappers have been taking over the internet the past few months so I obviously had to give them a try. In this recipe I created a delicious ground chicken, ginger, scallion and cilantro mixture which is wrapped in rice papers, cut into small bite sized pieces and then air fried until incredibly crunchy. These are highly addicting, taste like they are fried in lots of oil (but aren’t!) and are easy to make! These would be fantastic enjoyed as a quick lunch, appetizer or fun finger food to serve to friends.
Table of Contents
Why You Will Love These Chicken Rice Paper Bites
- They are incredibly tasty thanks to the filling that’s packed with asian flavor.
- These rice paper bites taste like they have been deep fried thanks to their super crunchy texture but are actually air fried
- These crispy chicken bites are easy to make in under 20 minutes
- Skip the dipping sauce and they aren’t spicy making them a great kid friendly meal.
Ingredients You Will Need
- Ground Chicken: I love the lightness and flavor of ground chicken, but ground turkey, beef, or pork will also work.
- Fresh Ginger: A little sweet, a little zingy, and perfect for these delicious bites.
- Green Onions: A light onion flavor that balances perfectly with everything. You can also use chives or finely grated onion or shallots.
- Fresh Cilantro: Adjust according to your taste for cilantro. You can also include other fresh herbs, like mint or Thai basil.
- Fresh Garlic: Finely mince with a sharp knife, a garlic press, or a microplane grater.
- Soy Sauce: Feel free to sub for tamari or coconut aminos
- Rice Paper: You can find these in the Asian section of your local grocery store, or at an Asian Market.
- Chili Crisp: Use store-bought chili crisp, or try my Chili Crunch or Chili Oil.
- Honey: A little sweetness to cut the spice is always a good idea. You can also use brown sugar or maple syrup.
- Rice Wine Vinegar: feel free to sub for apple cider vinegar
Kitchen Tools You Will Need
- Large Bowl
- Air Fryer
- Plate or Shallow Bowl
- Cutting Board
- Sharp Knife
- Scissors
- Small Bowl
- Tongs
Tips for the best chicken rice Paper Bites
- Dip the rice paper in warm water for just a few seconds. It will continue softening on your work surface. Soaking the rice paper for longer will make it gummy and prone to tearing.
- Don’t over-stuff your rolls, although it may be tempting they will be more likely to leak through the rice paper wrapping as they cook.
How to Make These Chicken Rice Paper Bites
- In a bowl, mix the ground chicken mixture ingredients. Stir until everything is well mixed together.
- Turn the air fryer on to 380 degrees F and preheat.
- Place one of the rice paper sheets in a plate or shallow bowl of warm water and press down so it’s submerged. Remove the rice paper sheet and place it on a cutting board. Spoon 1/4 of the mixture into a log shape in the middle of the rice paper
- Fold the left and right sides of the rice paper over the mixture and then roll up like an egg roll until sealed. Repeat with the remaining sheets of rice paper.
- Use scissors to cut each roll into 4 pieces. Spray the air fryer with cooking spray, and then arrange all 16 pieces in the air fryer in a single layer. Generously spray them with cooking spray and then air fry for 12 minutes, shaking the basket and giving an additional spray 1-2 times until golden brown.
- While the bites are cooking mix the dipping sauce ingredients.
- Transfer cooked bites to a bowl and garnish with chopped green onions and sesame seeds. Serve the sauce on the side for dipping.
How to Modify
- You could add finely chopped shrimp to the ground chicken mixture.
- Add fresh veggies like finely shredded carrots, cabbage or bean sprouts.
- Try hoisin sauce instead of soy sauce for a bit of a change.
Dietary Restrictions
- Gluten-Free: Use coconut aminos or tamari instead of soy sauce and be sure to check that your chili crisp is gluten-free.
Serving Suggestions
As an additional dipping sauce, try peanut sauce or sweet chili sauce as great additions and then bring out Gochujang Cauliflower Bites, Spicy Tuna Wonton Cups, Sticky Asian Wings to impress everyone!
After the appetizers, enjoy 15-Minute Gochujang Salmon, Wonton Meatballs, Honey Chilli Chicken, or Dump and Bake Red Thai Curry Noodles.
Common Questions
Yes, but they’re best enjoyed the right after cooking. If making them ahead, wrap each roll individually and refrigerate in an airtight container until ready to air fry and serve for maximum crispiness.
That’s not a problem! You can pan sear these in a touch of oil on the stove top. I recommend cooking them for approximately 3 minutes per side until crispy and golden brown in color.
The wrappers may have been soaked for too long, or you may be overfilling the rolls. Dip the rice paper for no more than 5 seconds in warm water and let it soften on your work surface before adding the filling. Just remember less is more with the filling.
For the best texture, eat them within 24 hours. The rice paper can become increasingly sticky and chewy the longer they sit. Keep in the fridge in an airtight container, stored seperate from the sauce, and reheat in a toaster oven or the air fryer.
More Finger Foods You’ll Love
- Air Fryer Zucchini Fries
- Pretzel Chicken Bites with Honey Mustard Dip
- Air Fryer Crispy Artichokes
- Balsamic Zucchini and Pepper Crostini
- Coconut Shrimp with Sweet Chili Dip
If you make these Chicken Rice Paper Rolls, let me know in the comment section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Crispy Chicken Rice Paper Bites
Ingredients
- ½ pound ground chicken
- 2 tbsp finely chopped ginger
- 2 tbsp finely chopped scallions
- 1 tbsp finely chopped cilantro
- 1 clove garlic minced
- 1 tbsp soy sauce (or coconut aminos/tamari)
- ½ tsp salt
- 4 sheets of rice paper
- Cooking spray
Dipping Oil
- 2 Tbsp Soy Sauce (or coconut aminos/tamari)
- 2 Tbsp chili crisp
- 1 tsp honey or maple syrup
- 1 tsp rice vinegar or apple cider vinegar
- Chopped Scallions for garnish
Instructions
- In a bowl add the ground chicken, chopped ginger, scallions, cilantro, garlic, soy sauce and salt. Stir until everything is well mixed together.
- Turn the air fryer on to 380 degrees fahrenheit and leave to preheat for 5 minutes
- Add approx ¼ inch of water to a plate and then place one of the rice paper sheets in the water and press down so its submerged for 5 seconds. Remove the rice paper sheet and place it on a cutting board.
- In the middle of the rice paper place ¼ of the ground chicken mixture and form it into a flat log approximately 4 inches long.
- Fold the left and right sides of the rice peper over the mixture and then left the bottom edge up and wrap it over the filling. Roll up like an egg roll until sealed. Repeat with the remaining 3 sheets of rice paper.
- Use scissors to cut each of the rolls into 4 pieces (each should be approximately 1 inch wide). Spray the air fryer with cooking spray and then arrange all 16 of the pieces spread out in the air fryer. Generously spray them with cooking spray and then air fryer for 12 minutes, shaking the basket and giving an additional spray of cooking spray 1-2 times during cooking.
- While the bites are cooking make the dipping sauce. In a small bowl stir together the soy sauce, chili crisp, rice vinegar and honey.
- Once the chicken bites are done cooking transfer them to a bowl and garnish with chopped scallions and sesame seeds. Serve the sauce on the side for dipping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
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