Lots of yummy ingredients are placed inside spring roll wrappers. Then, they are wrapped into little pockets, and pan-fried until super crispy. It’s crispy on the outside, and so juicy on the inside. Let’s get started with Crispy Vegetable Pockets with Spring Roll Wrappers!
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
Instructions
To prepare:
- In a bowl, add the glass noodles, and pour in the hot water. Soak for 5 minutes until softened. Drain the glass noodles and cut into 2 inches long.
- To make the dipping sauce, in a small bowl, add the soy sauce, Chinkiang vinegar, and chili oil. Whisk. Set aside.
To cook the filling:
- In a pan over high heat, add the avocado oil, carrot, cabbage, shiitake mushrooms, and garlic. Stir fry until aromatic and softened for about 2 minutes. (To make the pockets super crispy, we cook the ingredients first. So the liquid would come out now and not later.)
- Then add the glass noodles (the glass noodles also help to absorb the liquid in the filling).
- Season them with vegetarian oyster sauce, and white pepper. Mix well.
- Cool down for about 5 minutes.
To 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. Fold the bottom corner up. Followed by the two sides toward the center. Continue folding it up until the top of the wrapper is left.
- Brush the beaten egg over the top of the wrapper, and fold it up all the way. Repeat with the rest.
To pan-fry and serve:
- In a pan over medium-high heat, add the avocado oil, and the vegetable 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.
- Serve with the dipping sauce and enjoy!
