This is my super delicious chive pocket recipe. We won’t be making the dough from scratch. Instead, we’ll be using spring roll wrappers. It’s shockingly crispy, quick, and easy! Are you ready?
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 tablespoon soy sauce
2 tablespoons Chinkiang vinegar, or other vinegar
1 tablespoon chili oil
- In a bowl, add the glass noodles and warm water. Rehydrate until soft for about 10 minutes. Discard the water, drain the glass noodles, and cut them into 1/2-inch pieces.
- In a pan over medium heat, pour in the avocado oil (or other cooking oil) and beaten eggs. Scramble until completely cooked through, and into small pieces. Cool to room temperature.
- In a large mixing bowl, add the chives and sesame oil (The sesame oil will prevent the chives from releasing too much liquid while making the filling. You could also replace it with other cooking oil.)
- Then, followed by the glass noodles, scrambled eggs, deveined shrimp, oyster sauce, salt, and white pepper. Combine.
- 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 up the wrapper. Fold the right edge toward the center, followed by the left. Continue rolling it up until the top of the wrapper is left. Brush the beaten egg over the top of the wrapper, and roll it up all the way. Repeat with the rest.
- In a pan over medium-high heat, add the avocado oil (or other cooking oil), and the chive pockets. Pan fry until golden brown for 2 minutes. Flip, and pan-fry until golden brown for another 2 minutes. Do the same with the rest.
To make the dipping sauce:
- In a bowl, add the soy sauce, Chinkiang vinegar, and chili oil.
- Serve and enjoy!