Crispy Chive Pockets with Spring Roll Wrappers

Crispy Chive Pockets with Spring Roll Wrappers are a game-changing twist on the traditional Chinese chive pockets. Instead of making dough from scratch, we use spring roll wrappers—making the process quicker, easier, and shockingly crispy. Let’s get started with this super delicious recipe!

Recipe

Serving: 12 chive pockets
Prep time: 40 minutes
Cook time: 15 minutes

For the filling:
3 ounces glass noodles
2 cups warm water
1 tablespoon avocado oil, or other cooking oil
4 eggs, beaten
2 1/2 cups Chinese chives
1 1/2 tablespoons sesame oil
1 pound small shrimp, peeled and deveined
2 tablespoons oyster sauce
1/6 teaspoon salt
1/6 teaspoon white pepper

For the chive pockets:
1 egg, beaten
12 spring roll wrappers
4 tablespoons avocado oil, or other cooking oil

For the dipping sauce:
2 tablespoons soy sauce
2 tablespoons Chinkiang vinegar, or other vinegar
1 tablespoon chili oil

Instructions

1. Prepare:

• In a bowl, add the glass noodles and warm water. Rehydrate until soft, about 10 minutes. Discard the water, drain, and cut the noodles into 1/2-inch pieces.
• In a pan over medium heat, pour in the avocado oil and the beaten eggs. Scramble until fully cooked into small pieces. Let cool to room temperature.
• In a large mixing bowl, add the Chinese chives and sesame oil.
• Add the glass noodles, scrambled eggs, shrimp, oyster sauce, salt, and white pepper. Mix well to combine.

2. Assemble:

• Lay a spring roll wrapper flat with a corner pointing toward you (like a diamond shape). Place about 3 tablespoons of filling in the center. Tightly roll the wrapper up. Fold the right corner in, then the left. Continue rolling until just the top point is left.
• Brush the top with beaten egg and roll to seal. Repeat with the rest of the wrappers and filling.

3. Pan-fry:

• In a pan over medium-high heat, add the avocado oil. Place the chive pockets seam-side down and pan-fry until golden brown, about 2 minutes per side.
• Repeat with the remaining pieces.

4. Make the dipping sauce:

• In a bowl, mix the soy sauce, Chinkiang vinegar, and chili oil.
• Serve the crispy chive pockets hot with the dipping sauce and enjoy!

Tips & notes

• Flavor swaps: You can replace the dill with green onions, cilantro, or basil for a different flavor profile.
• Sesame oil in the chives: it helps prevent the chives from releasing too much liquid. You can substitute other cooking oil if preferred.
• Make ahead: Freeze any extra chive pockets before cooking. No need to thaw—just pan-fry directly from frozen, adding a minute or two to the cook time.