I’ve been making these chili oil rice paper dumpling rolls on repeat lately, and honestly, they might be one of my favorite lazy shortcuts ever.
They have everything I love about dumplings, juicy pork filling, bouncy shrimp texture, savory flavor, but without needing to make dumpling dough from scratch. Instead, we’re using rice paper wrappers, and somehow they turn soft and chewy after steaming.
The best part is how simple they are to make.
No folding skills needed. No special wrappers. Just rice paper, a flavorful filling, and a quick steam.
Why the Filling Turns Out So Good
The secret is in the way the pork is prepared. I used lean minced pork. Actually, 70% fat and 30% lean is the golden ratio for the best texture. But I don’t like fatty filling, especially animal fat. If you are up for the ultimate texture, go for it.
Instead of just tossing everything into the bowl, you want to mix the ginger-spring onion water into the minced pork bit by bit until it gets sticky and smooth. This is the secret to a super juicy filling! It also infuses the meat with a beautiful ginger and spring onion aroma, completely removing any odd or gamey smell from the pork.
Instead of just tossing everything into the bowl, you want to mix the ginger-spring onion water into the minced pork bit by bit until it gets sticky and smooth. This is the secret to a super juicy filling! It also infuses the meat with a beautiful ginger and spring onion aroma, completely removing any odd or gamey smell from the pork.
The shrimp also makes a huge difference here. Half is blended into a paste for that smooth texture, while the other half is chopped into chunks so you still get juicy bites throughout the filling.
There’s also a little torn seaweed mixed in, which adds a really nice savory umami flavor without making the filling taste fishy.
The Rice Paper Trick
Rice paper might not be the first thing you think of when making dumplings, but it works surprisingly well here.
Once steamed, the wrapper turns soft, chewy, and slightly translucent, almost like a crystal dumpling skin. Using two overlapping sheets also helps make the rolls sturdier and easier to handle.
One important thing though, don’t over-soak the rice paper. A quick dip is enough since it continues softening while you work.
Don’t Skip the Chili Sauce
The sauce honestly pulls everything together.
The champion of the chili sauce is the Chinese five-spice powder, which makes everything smell incredible immediately and enhances the overall taste. Then, soy sauce and lime juice are added to balance it out with savory, spicy, and tangy flavors.
Once the dumpling rolls are steamed, the sauce is poured generously over the top with roasted sesame seeds and extra spring onion.
These are best eaten hot right after steaming while the wrapper is still chewy and the filling is juicy.
If you try them, let me know how they turn out. The texture alone makes this recipe worth making again.
Chili Oil Rice Paper Dumpling Rolls
PRINT RECIPE PIN RECIPEIngredients
The Filling
- 10 sheets rice paper (16cm)
- 150 g shrimp
- 200 g minced pork
- ½ inch piece of ginger
- 2 stalks spring onion (white parts only)
- 3 tbsp boiling water
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- ¼ tsp mushroom powder (can be substituted for 1/8 tsp chicken bouillon)
- 1 sheet sushi seaweed (nori)
Chili Sauce
- 2 cloves garlic (minced)
- 2 tsp chili flakes
- ¼ cup spring onion (chopped)
- ⅛ tsp Chinese five-spice powder
- 1 1/2 tbsp soy sauce
- 1 tsp oyster
- ½ lime juice
- 3 tbsp hot oil
- 1 tbsp roasted sesame seeds
INSTRUCTIONS
- Place the ginger and the white parts of the spring onions into a small bowl. Pour over the boiling water and let it steep until cooled to room temperature.
- Divide the shrimp into two portions. Finely chop one half into small chunks for texture, and blend the other half in a food processor until smooth.
- Add the minced pork to a mixing bowl. Slowly pour in the cooled ginger-onion water in 3 additions, stirring in one direction after each addition until the mixture becomes sticky and paste-like. This step helps create that juicy, bouncy wonton-style texture.
- Add the shrimp paste, chopped shrimp, sesame oil, soy sauce, oyster sauce, and mushroom powder to the pork mixture. Tear the seaweed sheet into small pieces and mix everything together until fully combined. Transfer the filling into a piping bag.
- Lightly brush your work surface with oil to prevent sticking.
- Quickly dip one sheet of rice paper into water and place it on the surface. Dip a second sheet and overlap it slightly with the first to create a wider wrapper.
- Pipe the filling across the middle of the rice paper, leaving about 1 inch of space on both sides. Fold the sides inward, then roll tightly from the bottom up. Repeat with the remaining filling.
- In a heatproof bowl, combine the chopped spring onion, sugar, minced garlic, five-spice powder, and chili flakes.
- Heat the oil until shimmering, then carefully pour it over the spice mixture to release the aroma. Stir in the soy sauce and lime juice.
- Arrange the dumpling rolls on a lightly greased heatproof plate. If using a bamboo steamer, line it with lightly greased parchment paper.
- Steam over high heat for 8 minutes. Avoid over-steaming, as the rice paper can become too soft and lose its texture.
- Remove from the steamer, pour over the chili sauce, and finish with roasted sesame seeds and extra spring onion. Serve immediately while hot.