Description
These Crispy Vegan Vegetable Pockets are filled with a savory mixture of carrots, Chinese cabbage, mushrooms, and spring onions wrapped in rice paper and pan-fried until perfectly golden. They’re crunchy, flavorful, and ideal as an appetizer, snack, or light meal served with your favorite dipping sauce.
Ingredients
- 3 carrots (about 300 g), grated
- ½ Chinese cabbage (about 200 g), finely shredded
- 150 g brown mushrooms, finely chopped
- 3 spring onions (about 100 g), sliced
- 40 rice paper sheets
- 3 tbsp sesame oil (45 ml)
- 1 tbsp sesame seeds (10 g)
- 2 tbsp soy sauce (30 ml)
- Chili, to taste
- Salt and freshly ground black pepper, to taste
Instructions
- Heat 1 tablespoon of sesame oil in a large skillet over medium heat.
- Add the mushrooms and cook for 3–4 minutes until their moisture has evaporated.
- Stir in the carrots, Chinese cabbage, and spring onions. Cook for another 4–5 minutes until slightly softened.
- Season with soy sauce, sesame seeds, chili, salt, and pepper. Allow the filling to cool slightly.
- Dip one rice paper sheet into warm water for a few seconds until pliable.
- Place a spoonful of filling in the center, fold in the sides, and roll tightly into a pocket or spring roll. Repeat with the remaining filling.
- Heat the remaining sesame oil in a skillet and fry the vegetable pockets for 2–3 minutes per side until crispy and golden brown.
- Serve immediately with sweet chili sauce, soy sauce, or peanut dipping sauce.
Notes
- Air fry at 200°C (400°F) for 10–12 minutes for a lighter version.
- Add shredded tofu or glass noodles for a heartier filling.
- Keep the prepared rice paper covered with a damp towel while assembling to prevent drying out.
- These are best served fresh while the rice paper is crispy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Asian-Inspired