2
Rice Paper Dumplings
Recipe by
@theablevegan
@theablevegan
Easy
40 minutes
INGREDIENTS:
- 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
METHOD:
- Stir fry the vegetables with a little sesame oil for 3-4 minutes on medium heat.
- Add in the ginger and garlic, and continue to fry for another 2 minutes.
- 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.
- Once cooked through, add a little soy sauce, salt and pepper and leave to cool on the side.
- Take 2 plates and a bowl of warm water ready to make your dumplings.
- Hold a rice paper sheet in the water for approximately 8 seconds until it softens slightly.
- 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.
- Continue to make the parcels and place them on the second plate.
- Once they’re all made, heat a little sesame oil in a frying pan and fry the parcels on each side until crispy.
- Garnish with sesame seeds, spring onions, red chilli and dip into sweet chilli sauce and enjoy!
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