Crispy Rice Paper Chicken Bites (High Protein)
These Crispy Rice Paper Chicken Snack Bites are one of those recipes that are so easy to make but seriously addictive. Juicy, savory ground chicken gets wrapped in rice paper, cut into bite-sized pieces, and air fried until crispy and golden—then dipped in spicy mayo.
Honestly, these chicken bites are one of my favorite post-gym snacks right now. They’re crispy, savory, packed with protein, and the spicy mayo makes them feel more like a fun snack than something I’m eating just because it’s high protein. Plus, since they’re made in the air fryer, I can have a batch ready without spending a ton of time in the kitchen.
If you’re looking for more post-gym high protein snacks, check out my High Protein Chicken Lettuce Wraps, Low Carb Korean Gimbap, and High Protein Cottage Cheese Egg Bites.
Why You’ll Love This Recipe
- Super crispy: Rice paper gets wonderfully crunchy in the air fryer.
- Easy to make: No complicated dumpling folding or homemade dough required.
- High in protein: Ground chicken and egg make these a satisfying snack or appetizer.
- Air fryer friendly: You only need a light spray of oil to get them golden and crispy.
- Perfect for dipping: I love serving these with spicy mayo, but there are so many dipping sauce options.
What Are Rice Paper Chicken Bites?
Rice paper chicken bites (or chicken nuggets) are basically a shortcut version of crispy chicken dumplings. Instead of using traditional dumpling wrappers, I used Vietnamese-style rice paper sheets to wrap a savory ground chicken filling. The rice paper becomes soft enough to roll after a quick dip in warm water. Once air fried, it transforms into a thin, crispy shell around the juicy chicken filling.
And the best part? No need to spend time folding pretty dumplings! I simply roll the rice paper around the filling, cut it into bite-sized pieces with kitchen scissors, and pop everything into the air fryer.
Ingredient List
- Ground chicken – I used ground chicken because it cooks quickly and is naturally high in protein. You can also use ground turkey or ground pork.
- Rice paper sheets – This is the KEY ingredient. I used the round rice paper sheets commonly used for spring rolls. Make sure you only soften them briefly in warm water because they continue to soften as you work with them.
- Chicken powder – This is optional but chicken bouillon or chicken powder adds a concentrated savory, umami flavor to the filling. I love using it in small amounts because it makes the chicken taste extra flavorful.
- Sesame oil – Just a little sesame oil adds that nutty, toasted flavor that makes the filling taste more like an Asian-style dumpling.
- Shaoxing wine – I always like adding a splash of Shaoxing wine to meat fillings. It adds depth and helps give the chicken that delicious savory flavor.
- Light soy sauce – This seasons the chicken and adds salty, umami flavor.
- Garlic + ginger – These are essential for me! Fresh garlic and ginger make meat filling so much more fragrant and flavorful.
See recipe card below for a full list of ingredients and measurements.
How To Make Crispy Rice Paper Chicken Bites
- Make the Chicken Filling: In a large bowl, combine the ground chicken, egg, garlic, ginger, green onion, sesame oil, Shaoxing wine, light soy sauce, chicken powder, and white pepper.
- Prepare Rice Paper: Fill a shallow dish with warm water. Quickly dip one rice paper sheet into the water until it just starts to soften.
- Add the Filling: Place the softened rice paper on a clean work surface. Add a thin line of the chicken mixture toward the bottom half of the rice paper.
- Roll the Chicken Bites: Roll it up tightly, similar to rolling a spring roll or a burrito.
5. Cut Into Bite-Sized Pieces & Air Fry Until Crispy
Use kitchen scissors to cut the roll into small, bite-sized pieces. Arrange the pieces in your air fryer basket with a little space between each piece, then lightly spray them with avocado oil cooking spray.
Air fry at 375°F for 10–12 minutes, or until the rice paper is crispy and golden brown and the chicken is fully cooked.
Substitutions & Variations
- Protein: You can use ground turkey or ground pork instead of ground chicken.
- Make it Spicy: Add chili flakes, gochugaru, or a little chili oil to the chicken filling.
- Dipping sauce: Try sweet chili sauce, chili crisp, ponzu, or your favorite dumpling sauce.
- Add Vegetables: You can add finely chopped shiitake mushrooms, shredded carrots, or cabbage to the filling.
- Extra flavor: Add a little oyster sauce to the chicken mixture for even more umami.
Storage & Reheating
To Store: Leftover chicken bites can be stored in an airtight container in the refrigerator for up to 3-4 days.
To Reheat: I recommend reheating them in the air fryer at 350°F for 3–5 minutes until hot and crispy again. Avoid the microwave if possible because the rice paper will become soft instead of crispy.
Tips for Success
- Don’t over-soak the rice paper. A quick dip in warm water is enough. It will continue to soften while you’re assembling.
- Don’t overfill. Too much chicken filling can make the rice paper difficult to roll and prevent the center from cooking evenly.
- Cut with kitchen scissors. I find scissors much easier than a knife for cutting the soft rice paper rolls.
- Don’t overcrowd the air fryer. Give the bites some space so the hot air can circulate and crisp up the rice paper.
- Lightly spray with oil. You don’t need much! A light coating is enough to help the rice paper turn golden and crispy.
- Make sure the chicken reaches 165°F internally. Since these are rolled and cut into different sizes, checking the largest piece is the safest way to make sure they’re fully cooked.
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram so I can see your creations!
Crispy Rice Paper Chicken Bites (High Protein)
Ingredients
For the Chicken Filling
- Cooking spray, preferably avocado oil spray
- 2-3 sheets rice paper
- 1 lb ground chicken
- 1 large egg
- 4 clove garlic, minced
- 1 tsp fresh ginger, grated
- 2 green onions, chopped
- 1 tsp sesame oil
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 2 tsp chicken powder or chicken bouillon powder
- ½ tsp white pepper
For the Spicy Mayo
- Kewpie mayonnaise
- Sriracha, to taste
Instructions
- Make the filling: In a large bowl, combine the ground chicken, egg, garlic, ginger, green onion, sesame oil, Shaoxing wine, light soy sauce, chicken powder, and white pepper. Mix until everything is well combined.
- Soften the rice paper: Fill a shallow dish with warm water. Quickly dip one rice paper sheet into the water until softened. Don’t soak it for too long.
- Roll the chicken: Place the softened rice paper on a clean work surface. Add a thin layer of chicken filling toward the bottom half of the rice paper. Roll tightly like a burrito or a spring roll.
- Using kitchen scissors, cut the roll into small, bite-sized pieces. Arrange the pieces in the air fryer basket without overcrowding.
- Lightly spray the rice paper pieces with cooking spray. Air fry at 375°F for 10–12 minutes, until golden brown and crispy and the chicken reaches an internal temperature of 165°F.
- Make the spicy mayo: Mix Kewpie mayo with sriracha to taste. Serve the crispy chicken bites hot with spicy mayo for dipping.
