If you are looking for a delicious rice paper recipe, then these lemongrass chicken rice paper dumplings (or rice paper pillows) is just for you! This version of crispy rice paper dumplings is filled with lemongrass chicken and rice noodles that is a match made in heaven!
These dumplings made with rice paper are seriously satisfying and packed with earthy, umami, sweet and savory flavors then served with nước chấm, a traditional Vietnamese dipping sauce.
Watch my Video Tutorial Below (5M+ views on Instagram)!
What is Rice Paper?
Rice paper is a thin, translucent wrapper made from rice flour, water, and tapioca or starch. It is commonly used in Vietnamese and Southeast Asian cuisine for making fresh spring rolls, fried rolls, and crispy snacks.
When dry, it is brittle, but once soaked in water, it becomes soft and pliable, perfect for wrapping fillings.
What Recipes Can You Make with Rice Paper?
Rice paper is one of the most versatile ingredient in your pantry! If you’re looking for recipes for rice paper, you’re in the right place.
I have other rice paper recipes including: Mango Sticky Rice Paper Dumplings, Lemongrass Shrimp Rice Paper Dumplings, and Shrimp Rice Paper Rolls (Cheung Fun). The possibilities are endless!
Why you'll love this recipe
This crispy rice paper (or rice paper pillows) recipe with lemongrass chicken and rice noodle is a unique combination that packs a ton of flavor.
Lemongrass adds a hint of citrus and when used as a marinade for chicken with soy sauce, fish sauce, lime juice, sugar and more, you get a combination of flavors that is unlike anything you've had!
Ingredients
For the Chicken:
- Chicken thighs - I prefer chicken thighs for that extra juiciness and fat but feel free to use chicken breast
- Lemongrass - this is definitely the star of the show! This adds so much earthy notes and hints of citrus.
- Fish sauce - you get so much umami and savory flavor here so this is a must!
- Soy sauce - more of the umami flavor that can't be skipped!
- Dark soy sauce - this ingredient can be found in Asian grocery stores and usually darker and slightly thicker than usual soy sauce
- Brown sugar - adds sweetness and balances the savory from the other sauces
- Lime juice - a bit of acid to balance all the other flavors
Rice Paper and Noodles:
- Rice noodles - thin rice noodles are best for this and perfectly compliments the chicken
- Green onions - the green parts are used for this recipe for a mild, peppery flavor
- Rice paper - make sure to double wrap each dumpling and fry it to crispy perfection!
How to Make Lemongrass Chicken Crispy Rice Paper Dumplings
Step 1: Marinate the Chicken
In a bowl, combine chicken thighs, garlic, lemongrass, fish sauce, light soy sauce, dark soy sauce, brown sugar, and lime juice. Mix thoroughly to coat the chicken evenly.
Marinate for 20-30 minutes, or overnight for deeper flavor.
Step 2: Cook the Chicken
Preheat the air fryer for a few minutes. Add the marinated chicken thighs and cook at 425°F for 11-13 minutes, or until browned and fully cooked.
Once done, slice the chicken into strips and set aside.
Step 3: Prepare the Rice Noodles
While the chicken is cooking, bring a pot of water to a boil. Cook the rice noodles according to the package instructions until tender.
Drain and rinse thoroughly under cold water, then set aside.
Step 4: Assemble the Bites
Dip a piece of rice paper in warm water to rehydrate, then drain off any excess water. Lay the rice paper flat on a clean surface.
Place 3-4 slices of chicken thighs, a small bunch of rice noodles, and 2-3 pieces of green onion in the center. Fold the sides inward, then fold up from the bottom and roll tightly to form a pillow shape.
Repeat with all remaining ingredients. For extra crispiness, double-wrap each bite with a second piece of hydrated rice paper.
Step 5: Fry the Bites
In a pan, heat 2 tablespoons of oil over medium heat. Add the rice paper bites and pan-fry for about 5 minutes, turning occasionally, until golden brown on all sides.
Step 6: Serve
Serve the crispy rice paper bites warm with your favorite dipping sauce and enjoy!
Tips
- Double wrap: Make sure to double wrap each rice paper pillow with two sheets of rice paper so they hold together while frying and for an extra crispy bite!
- Use plenty of oil: When frying, make sure to use a generous amount of oil to prevent the rice paper from sticking to the pan. I also recommend using a non-stick pan.
Storage
I recommend eating this as fresh as possible. However, if you'd like, you can prep each bite then wrap it in a wet towel to keep it moist and shallow fry them in a pan at a later time.
Even with this method, I only recommend prepping a few hours ahead of time and not the night before.
Lemongrass Chicken in Crispy Rice Paper
Ingredients
Lemongrass chicken
- 1 lb boneless skinless chicken thighs
- 4 cloves garlic
- 3 tablespoon minced lemongrass
- 2 tablespoon fish sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoon brown sugar
- 1 lime juiced
- 5 oz. rice noodles
- 3 stalks green onion greens cut into 2-3 inch pieces
- 10 rounds of rice paper
- 2-3 tablespoon olive oil
Dipping sauce (Nước chấm)
- ¼ cup fish sauce
- ⅓ cup water
- 3 tablespoon sugar
- 2 tablespoon lime juice
- 2 teaspoon rice wine vinegar
- 1 small thai chili
- 1 clove garlic
- 1 teaspoon chili garlic sauce
Instructions
- In a bowl, add chicken thighs, garlic, lemongrass, fish sauce, light soy sauce, dark soy sauce, brown sugar, and lime juice. Marinate for 20-30 mins or overnight preferred.
- Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 11-13 mins until browned and cooked through. Slice into strips when done.
- While chicken thighs are cooking, add water to a pot and bring to a boil. Cook rice noodles according to the package until cooked through. Drain and rinse noodles and set aside.
- To assemble, dip rice paper in warm water to rehydrate. Place on top of the rice paper 3-4 slices of chicken thighs, a small bunch of rice noodles, and 2-3 pieces of green onion. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.
- In a pan, add 2 tablespoon of oil and pan fry crispy rice paper pillows for 4-5 mins, per side, until golden brown
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