Crispy Vegetable Pockets with Spring Roll Wrappers

Crispy Vegetable Pockets with Spring Roll Wrappers are packed with flavor and texture! These little golden pockets are filled with noodles and vegetables, wrapped in thin spring roll wrappers, and pan-fried until irresistibly crispy. Perfect as a snack, appetizer, or light meal, they’re crispy on the outside and juicy on the inside. Let’s get started!

Recipe

Serving: 12
Prep time: 30 minutes
Cook time: 15 minutes

For the filling:
3 ounces glass noodles
2 cups hot water
2 tablespoons avocado oil, or other high-smoking point oil
1 medium carrot, julienned
2 cups cabbage, thinly sliced
6 shiitake mushrooms, thinly sliced
3 cloves garlic, minced
2 tablespoons vegetarian oyster sauce
Pinch of white pepper

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

For the pockets:
12 sheets spring roll wrappers
1 egg, beaten (for sealing)
3 tablespoons avocado oil (for pan-frying)

Instructions

1. To prepare:

• In a bowl, soak the glass noodles in hot water for 5 minutes until softened. Drain and cut into 2-inch lengths.
• In a small bowl, whisk together soy sauce, Chinkiang vinegar, and chili oil to make the dipping sauce. Set aside.

2. To cook the filling:

• Heat a pan over high heat. Add 2 tablespoons of avocado oil.
• Stir-fry the carrot, cabbage, shiitake mushrooms, and garlic for about 2 minutes until aromatic and softened.
• Add the drained glass noodles and mix well.
• Season with vegetarian oyster sauce and a pinch of white pepper. Stir until evenly combined.
• Remove from heat and let cool for about 5 minutes before wrapping.

3. To assemble:

• Lay one spring roll wrapper flat with a corner pointing toward you (like a diamond).
• Place about 3 tablespoons of filling in the center.
• Fold the bottom corner up over the filling, then fold both sides inward. Roll upward until only the top corner remains.
• Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.

4. To pan-fry and serve:

• Heat 3 tablespoons of avocado oil in a pan over medium-high heat.
• Place the pockets in a single layer and pan-fry for about 2 minutes per side, or until golden brown and crispy.
• Remove and let drain on a paper towel if needed. Serve hot with the dipping sauce and enjoy!

Tips & notes

• Cook the filling first so the moisture is released ahead of time—this keeps the wrappers extra crispy during pan-frying.
• Glass noodles not only stretch the filling but also soak up flavor and help with texture.
• Swap the veggies: You can substitute the vegetables with what you have—just keep the filling fairly dry.
• Make-ahead option: These freeze well before cooking! Just thaw slightly and pan-fry when ready to enjoy.