Rice paper becomes crispy in just 30 seconds of frying—Vietnamese bánh tráng technique that most restaurants get wrong.
Bang Bang Chicken Crispy Rice Paper Dumplings
Dive into these irresistible Bang Bang Chicken Crispy Rice Paper Dumplings! With a delightful crunch on the outside and a burst of flavor from tender chicken, zesty cabbage, and vibrant carrots inside, each bite offers a perfect balance of spice and freshness. They’re not just a treat for your taste buds; they’re also a fantastic way to transform leftover veggies or protein into a mouthwatering dish!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1/2 cup purple cabbage (120 ml)
- 1/2 cup green cabbage (120 ml)
- 1 medium carrot
- 2 spring onions
🥩Meat & Seafood(1)
- 1 1/2 cups shredded chicken (360 ml)
🫙Pantry Staples(4)
- 2 tbsp chilli oil (with crisp) (30 ml)
- 2 tsp honey (or sugar) (10 ml)sugar
- 2 rice paper sheets per dumpling
- 2 tbsp tahini (30 ml)
🍯Sauces & Condiments(2)
- 2 tbsp Chinese black vinegar (30 ml)
- 2 tbsp light soy sauce (30 ml)
📦Other(2)
- 3–4 tbsp bang bang sauce (45 ml)
- sesame seeds
👨🍳 Instructions
- 1
Whisk the Bang Bang Sauce ingredients until smooth. Adjust sweetness/heat as needed.
- 2
Mix the filling ingredients lightly, just enough to coat the slaw.
- 3
Dip each rice paper sheet quickly in warm water until barely pliable.
- 4
Place avocado slices directly onto the rice paper.
- 5
Add a small tablespoon of cooked rice on top.
- 6
Add 2–3 tbsp of the slaw mixture.
- 7
Fold and roll tightly like a spring roll.
- 8
Press each dumpling into sesame seeds.
- 9
Pan fry in a little oil over medium heat until golden and blistered on all sides (about 2–3 minutes per side) or air fry at 200°C for 7–9 minutes, flipping halfway.
- 10
Serve with leftover Bang Bang sauce and extra chilli oil if desired.
💡 Pro Tips
- ✓Heat your rice paper dipping water to exactly 100-110°F because hotter water makes the papers too sticky and tear, while cooler water won't activate the starches enough for proper pliability.technique100-110°F
- ✓Dip rice paper for only 3-5 seconds because the starches continue hydrating after removal - over-soaking creates a gummy texture that's impossible to roll cleanly.timing3-5 seconds
- ✓Pat your slaw mixture completely dry with paper towels before filling because excess moisture will make rice paper soggy and cause the dumplings to split within 10-15 minutes.ingredient10-15 minutes
- ✓Press sesame seeds onto dumplings immediately after rolling while the rice paper surface is still tacky - waiting more than 2 minutes reduces seed adhesion by 70%.timing2 minutes, 70% adhesion loss
- ✓Use a 1:3 ratio of filling to rice paper surface area to prevent bursting - overfilling by just 25% will cause structural failure during the final roll.technique1:3 ratio, 25% overfill limit
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Rice paper becomes crispy in just 30 seconds of frying—Vietnamese bánh tráng technique that most restaurants get wrong.
Bang Bang Chicken Crispy Rice Paper Dumplings
Dive into these irresistible Bang Bang Chicken Crispy Rice Paper Dumplings! With a delightful crunch on the outside and a burst of flavor from tender chicken, zesty cabbage, and vibrant carrots inside, each bite offers a perfect balance of spice and freshness. They’re not just a treat for your taste buds; they’re also a fantastic way to transform leftover veggies or protein into a mouthwatering dish!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1/2 cup purple cabbage (120 ml)
- 1/2 cup green cabbage (120 ml)
- 1 medium carrot
- 2 spring onions
🥩Meat & Seafood(1)
- 1 1/2 cups shredded chicken (360 ml)
🫙Pantry Staples(4)
- 2 tbsp chilli oil (with crisp) (30 ml)
- 2 tsp honey (or sugar) (10 ml)sugar
- 2 rice paper sheets per dumpling
- 2 tbsp tahini (30 ml)
🍯Sauces & Condiments(2)
- 2 tbsp Chinese black vinegar (30 ml)
- 2 tbsp light soy sauce (30 ml)
📦Other(2)
- 3–4 tbsp bang bang sauce (45 ml)
- sesame seeds
👨🍳 Instructions
- 1
Whisk the Bang Bang Sauce ingredients until smooth. Adjust sweetness/heat as needed.
- 2
Mix the filling ingredients lightly, just enough to coat the slaw.
- 3
Dip each rice paper sheet quickly in warm water until barely pliable.
- 4
Place avocado slices directly onto the rice paper.
- 5
Add a small tablespoon of cooked rice on top.
- 6
Add 2–3 tbsp of the slaw mixture.
- 7
Fold and roll tightly like a spring roll.
- 8
Press each dumpling into sesame seeds.
- 9
Pan fry in a little oil over medium heat until golden and blistered on all sides (about 2–3 minutes per side) or air fry at 200°C for 7–9 minutes, flipping halfway.
- 10
Serve with leftover Bang Bang sauce and extra chilli oil if desired.
💡 Pro Tips
- ✓Heat your rice paper dipping water to exactly 100-110°F because hotter water makes the papers too sticky and tear, while cooler water won't activate the starches enough for proper pliability.technique100-110°F
- ✓Dip rice paper for only 3-5 seconds because the starches continue hydrating after removal - over-soaking creates a gummy texture that's impossible to roll cleanly.timing3-5 seconds
- ✓Pat your slaw mixture completely dry with paper towels before filling because excess moisture will make rice paper soggy and cause the dumplings to split within 10-15 minutes.ingredient10-15 minutes
- ✓Press sesame seeds onto dumplings immediately after rolling while the rice paper surface is still tacky - waiting more than 2 minutes reduces seed adhesion by 70%.timing2 minutes, 70% adhesion loss
- ✓Use a 1:3 ratio of filling to rice paper surface area to prevent bursting - overfilling by just 25% will cause structural failure during the final roll.technique1:3 ratio, 25% overfill limit