Rice Paper Dumplings

Recipe by
40 minutes


  • 115g Crackd® The No-Egg-Egg®
  • 1 packet rice paper sheets
  • 2 carrots, grated
  • ¼ white cabbage, finely shredded
  • ½ bunch spring onions, chopped
  • A handful of chestnut mushrooms, finely chopped
  • Thumb sized piece ginger, grated
  • 2-3 garlic cloves crushed
  • Light soy sauce
  • Sesame oil
  • Red chilli slices and sesame seeds to garnish
  • Sweet chilli dipping sauce


  1. Stir fry the vegetables with a little sesame oil for 3-4 minutes on medium heat.
  2. Add in the ginger and garlic, and continue to fry for another 2 minutes.
  3. Pour Crackd over the stir fried vegetables, stir and continue to cook for 5-10 minutes, or until the Crackd mixture has cooked through and the vegetables are turning slightly crispy.
  4. Once cooked through, add a little soy sauce, salt and pepper and leave to cool on the side.
  5. Take 2 plates and a bowl of warm water ready to make your dumplings.
  6. Hold a rice paper sheet in the water for approximately 8 seconds until it softens slightly.
  7. Place the softened rice paper on a plate, add a spoonful of filling and wrap into a secure parcel. Depending on the size of your rice paper wrappers, you may need to wrap in a second sheet so the dumplings do not break when you fry them.
  8. Continue to make the parcels and place them on the second plate.
  9. Once they’re all made, heat a little sesame oil in a frying pan and fry the parcels on each side until crispy.
  10. Garnish with sesame seeds, spring onions, red chilli and dip into sweet chilli sauce and enjoy!

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