These Crispy Rolled Pork Rice Paper Dumplings are one of those recipes that feels way more impressive than the effort involved. Instead of folding individual dumplings, the pork filling is rolled into long rice paper logs, wrapped again for extra chew and crunch, then sliced into little dumpling rounds before being pan fried until golden and crispy.
The double layer of rice paper gives them the most addictive texture; chewy, crispy and almost slightly caramelised where the pork hits the pan. They’re somewhere between dumplings, spring rolls and crispy rice paper rolls, and honestly perfect for sharing with a chilli dipping sauce.
Want to play around with rice paper some more? You'll love my Shredded Tofu Rice Paper Dumplings or my Prawn Rice Paper Dumplings with a Thai Red Curry Sauce
Jump to:
- Why you need to make these Crispy Rolled Pork Rice Paper Dumplings
- Ingredients for Crispy Rolled Pork Rice Paper Dumplings
- Instructions for Crispy Rolled Pork Rice Paper Dumplings
- Tips for getting them extra crispy
- Substitutions for Crispy Rolled Pork Rice Paper Dumplings
- Storage for Crispy Rolled Pork Rice Paper Dumplings
- FAQ
- Related
- WATCH HOW TO MAKE THIS RECIPE:
- Crispy Rolled Pork Rice Paper Dumplings
Why you need to make these Crispy Rolled Pork Rice Paper Dumplings
- The double rice paper wrapping creates an incredibly crispy-chewy texture.
- No complicated dumpling folding required.
- The filling is juicy, flavourful and made with simple ingredients.
- They cook entirely in the pan with no steaming needed.
- Perfect as a snack, appetiser or easy dinner with a salad.
Ingredients for Crispy Rolled Pork Rice Paper Dumplings
- Rice paper sheets: Create the signature chewy crispy exterior once cooked.
- Garlic: Adds savoury depth and warmth to the filling.
- Ginger: Brings freshness and balances the richness of the pork.
- Spring onion: Adds sharpness and freshness throughout the filling.
- Carrot: Keeps the filling moist while adding subtle sweetness.
- Fish sauce: Adds saltiness and deep umami flavour.
- Soy sauce: Gives savoury depth and balances the filling.
- Sesame oil: Adds nuttiness and classic dumpling flavour.
- Caster sugar: Balances the savoury ingredients and helps with caramelisation.
- White pepper: Gives gentle warmth and a subtle earthy spice.
- Cornflour: Helps bind the filling together and keeps it juicy.
- Neutral oil: Helps the rice paper become golden and crispy during frying.
See recipe card for quantities.
Instructions for Crispy Rolled Pork Rice Paper Dumplings
Step 1: Combine the dumpling filling ingredients in a bowl
Step 2: Place pork mixture along one soaked rice paper sheet and roll up
Step 3: Add a double layer of rice paper
Step 6: Cut the rice paper dumplings into 1 inch pieces using scissors or a knife
Step 5: Fry in a pan for 5 minutes on both sides until completely cooked through
Step 6: Drizzle with the sauce, sesame seeds and extra spring onion and enjoy
Tips for getting them extra crispy
- Don’t soak the rice paper for too long. It should still feel slightly firm when you start rolling as it continues softening on the bench.
- Roll the logs tightly to avoid air pockets and help the dumplings hold their shape.
- If you're not confident with a stainless steel pan, a non-stick pan makes a huge difference here as rice paper can stick while crisping.
- Keep the heat around medium rather than high. Too hot and the rice paper can burn before the pork cooks through.
- Let the dumplings sit untouched for a couple of minutes before turning so they properly crisp and release from the pan.
Substitutions for Crispy Rolled Pork Rice Paper Dumplings
- Use any other mince such as chicken, prawn meat or beef
- For a vegetarian version, I would recommend making these Tofu Rice Paper Dumplings instead. Unfortunately I highly doubt the tofu would hold together well in the rolled style
Storage for Crispy Rolled Pork Rice Paper Dumplings
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a frying pan or air fryer to bring back the crispy texture. Avoid microwaving if possible as the rice paper softens significantly.
FAQ
Can I make these ahead of time?
Yes. You can roll and slice the dumplings a few hours ahead and keep them covered in the fridge before frying.
Can I air fry them?
Yes, although the texture is slightly different. Spray lightly with oil and air fry at 200°C until crispy and cooked through.
Can I freeze them?
They’re best fresh, but you can freeze them uncooked. Freeze in a single layer first, then transfer to a container once solid.
Why double wrap the rice paper?
The second layer helps hold the filling together and gives the dumplings their chewy crispy texture once pan fried. I used this Roll'd brand from Coles for this recipe.
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WATCH HOW TO MAKE THIS RECIPE:
Crispy Rolled Pork Rice Paper Dumplings
Ingredients
- 500 g pork mince
- 8 - 10 rice paper sheets
- 2 cloves garlic finely grated
- 1 tablespoon ginger finely grated
- 3 spring onions finely sliced
- 1 medium carrot finely grated
- 1 tablespoon fish sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon caster sugar
- ½ teaspoon white pepper
- 1 tablespoon cornflour
- 2 tablespoon neutral oil for cooking
Optional dipping sauce
- 2 tablespoon soy sauce
- 1 tablespoon black vinegar or rice vinegar
- 1 teaspoon chilli oil
Instructions
- In a bowl, combine the pork mince, garlic, ginger, spring onion, grated carrot, fish sauce, soy sauce, sesame oil, sugar, white pepper and cornflour. Mix really well for a couple of minutes until the mixture becomes sticky and cohesive.
- Fill a large shallow bowl with warm water. Dip one rice paper sheet into the water for around 5 seconds until just softened. Lay it flat onto a clean bench.
- Spread a thin log of pork filling horizontally across the lower third of the rice paper, pressing it into a long sausage shape roughly 3–4 cm thick. Roll tightly into a log.
- Dip a second rice paper sheet into the water until softened, then place the pork-filled log onto it and roll again. Double wrapping helps the dumplings hold their shape and gives them that chewy crispy texture once fried.
- Using a sharp knife (or sharp scissors), slice the logs into roughly 1 inch pieces. If the knife sticks slightly, lightly oiling the blade helps.
- Heat a large non-stick pan over medium heat and add the oil. Arrange the dumplings cut-side down and cook for around 4–5 minutes until deeply golden and crispy.
- Turn and continue cooking for another 4–5 minutes, rotating occasionally so multiple sides become crisp and the pork cooks through completely.
- Serve immediately, topping with some sesame seeds and some extra thinly sliced spring onion, along with the dipping sauce.
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