Crispy Pork Rice Paper Dumplings (Air Fryer)

This is a high-protein appetiser or light main that’s perfect for when you want something that feels impressive without much effort. It delivers a crispy shell with a juicy, flavour-packed pork filling (without any deep frying!!)

Serves 4

Prep Time 25 minutes

Cook Time 20 minutes

Looking for more crispy, Asian-inspired meals? Try my Bang Bang Chicken Crispy Rice Salad or my Honey Soy Chicken Udon Stir Fry.

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Helpful Tips

Storage

Fridge: Store cooked dumplings in an airtight container for up to 3 days.
Reheat in the air fryer at 180°C for 5–6 minutes to bring the crispiness back. Avoid the microwave — it makes the skin chewy.

Substitutions

Pork mince → chicken mince or turkey mince work well and keep a similar texture.
Oyster sauce → hoisin sauce is the closest swap and keeps the same depth of flavour.
Coriander → if you’re not a coriander fan, use finely sliced chives or leave it out entirely.
Chilli → leave it out or reduce to half if cooking for kids or spice-sensitive eaters.

Serving Suggestions

Serve as a starter or turn it into a full meal alongside a simple cucumber and spring onion salad dressed with rice vinegar and sesame oil. They also go well next to a bowl of steamed jasmine rice if you want something more substantial.

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Ingredients Directions

Serving Scaler

Serves 4 1x 2x 3x

Ingredients

For the filling:

500g pork mince
2 spring onions, finely sliced
3 garlic cloves, minced
1 tsp fresh ginger, minced
Small bunch coriander, finely chopped
1 red chilli, seeds removed, finely chopped
2 tsp soy sauce
1 tsp oyster sauce
1 tsp sesame oil
1 tsp honey

For the dumplings:

10 rice paper sheets
Warm water

For the dipping sauce:

3 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tsp sesame oil
Juice of ½ lime

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Directions

Add the pork mince, spring onions, garlic, ginger, coriander, chilli, soy sauce, oyster sauce, sesame oil and honey to a bowl and mix until well combined.
Whisk together the sweet chilli sauce, soy sauce, sesame oil and lime juice in a small bowl. Set aside.
Fill a wide, shallow bowl with warm water. Working one at a time, submerge the rice paper for 20–30 seconds until just pliable — it should still feel slightly firm, not fully soft.
Lay the rice paper flat on a damp chopping board. Place a generous heaped tablespoon of filling in the lower third of the sheet. These are generous dumplings so don’t be shy with the filling.
Fold the bottom edge up and over the filling, fold in both sides firmly, then roll forward tightly to seal. Place seam-side down on a plate and repeat with the remaining rice paper and filling.
Spray both sides of each dumpling generously with oil. Arrange in a single layer in the air fryer basket, making sure they are not touching — this prevents sticking and tearing.
Air fry at 200°C for 17–20 minutes. Flip each dumpling halfway through and spray the top side again before continuing to cook. You’re looking for a deep golden, blistered shell.
Serve immediately with the dipping sauce on the side.

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Nutritional Information

( per serving, based on 4 )

Nutrient	Amount
Calories	320 kcal
Protein	28 g
Carbohydrates	22 g
Fat	12 g
Fibre	1 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.