Crispy Chive Pockets with Spring Roll Wrappers
Crispy Chive Pockets with Spring Roll Wrappers are filled with shrimp, garlic chives, glass noodles, and eggs, then pan-fried until golden brown and crispy. This shortcut version delivers all the flavor of traditional chive pockets without making dough from scratch.
Ingredients
For the filling
- 3 ounces glass noodles,
- 2 cups warm water,
- 1 tablespoon avocado oil, or other cooking oil
- 4 large eggs, beaten
- 2½ cups Chinese chives, chopped
- 1½ 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 large egg, beaten (for sealing)
- 12 sheets 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
- To prepare the filling, in a bowl, soak the glass noodles in warm water for about 10 minutes until softened. Drain well and cut into ½-inch pieces. In a pan over medium heat, add the cooking oil and eggs. Scramble until fully cooked into small pieces, then let cool to room temperature. In a large bowl, combine the Chinese chives and sesame oil. Add the glass noodles, eggs, shrimp, oyster sauce, salt, and white pepper. Mix well.
- To assemble the chive pockets, place a spring roll wrapper on a work surface with one corner facing you. Add about 3 tablespoons of filling to the center. Roll upward tightly, then fold in the right and left corners. Continue rolling until only the top corner remains. Brush the edge with the beaten egg and seal. Repeat with the remaining wrappers and filling.
- To pan-fry the chive pockets, in a pan over medium-high heat, add the cooking oil. Place the chive pockets seam-side down and pan-fry for about 2 minutes per side until golden brown and crispy. Repeat with the remaining chive pockets.
- To make the dipping sauce, in a small bowl, combine the soy sauce, Chinkiang vinegar, and chili oil. Mix well and serve alongside the hot chive pockets.
Video
Notes
- Chinese chives: also known as garlic chives, give these chive pockets their signature flavor.
- Sesame oil first: Tossing the chives with sesame oil helps prevent them from releasing too much moisture into the filling.
- Seal tightly: Make sure the wrappers are sealed well to prevent the filling from leaking during cooking.
- Don't overcrowd the pan: Fry in batches if needed so the chive pockets crisp up evenly.
- Protein swap: Ground pork, ground chicken, or thinly sliced beef can be used in place of the shrimp.
- Air-fry option: Lightly spray the chive pockets with cooking oil and air-fry at 375°F (190°C) for 10–12 minutes, flipping halfway through, until golden brown and crispy.
- Freeze for later: Freeze uncooked chive pockets in a single layer until firm, then transfer to a freezer-safe container. Cook directly from frozen, adding a few extra minutes to the cooking time.