Full of tofu and fresh vegetables, these rice paper pockets make a delicious vegetarian appetizer or snack. Each pocket is loaded with a tofu-vegetable mixture that is seasoned with soy sauce, sesame oil, and garlic which makes it salty and savory.
To make these Asian-inspired rice paper pockets, you start by making your filling. First, you cook chopped mushrooms in a pan before adding the tofu, carrots, cabbage, garlic, scallions, soy sauce, sesame oil, salt, and pepper. Then, rice paper gets rolled up with the filling before being pan-fried until golden on all sides. Served with soy sauce for dipping, these rolls have a wonderful chewiness from the rice paper along with a flavorful filling.
What are Rice Paper Pockets?
Rice paper pockets are similar to spring rolls in that they include a flavorful vegetable filling with Asian flavors like soy sauce, sesame oil, and garlic. They have a rice paper wrapper which has a chewier texture than traditional fried spring roll wrappers. The filling is perfect for vegans and vegetarians as it contains tofu which is high in protein.
Pro Tips
- Use a large skillet to cook the filling which will ensure the mushrooms, tofu, and other vegetables cook evenly.
- Once the filling is cooked, you can taste it and add additional salt, soy sauce, or sesame oil as needed.
- Don’t oversoak the rice paper or it will become too difficult to work with. It should just be soaked long enough that it is pliable and easy to roll up with the filling.
- When frying the rice paper pockets, use a nonstick skillet so that the pockets won’t stick.
Frequently Asked Questions
Do I Soak Rice Paper Wrappers in Cold or Warm Water?
The rice paper should be soaked in cold or room temperature water. Soaking it in warm or hot water will soften the rice paper too much, making it more likely to tear.
How to Prevent the Rice Paper Pockets From Sticking to the Pan?
To prevent the pockets from sticking to the pan, choose a nonstick pan and make sure it is well heated before you add the pockets to it. You should also be sure not to overcrowd the pan which will help the pan maintain an even amount of heat so that the rice paper pockets adequately crisp up before you flip them.
Can I Assemble the Rice Paper Pockets When the Filling is Still Hot?
No, it is best to allow the filling to cool before you assemble the pockets as the hot filling will likely cause the rice paper to soften too much and fall apart.
How to Store Rice Paper Pockets
These rice paper pockets will have the best texture when they are first cooked, but if you have some leftovers, you could store them in the fridge in a sealed container for up to 3 to 4 days. They can then be reheated in an air fryer or in a pan on the stove until they are crisp again.
Ingredients
How to Make Vegan Rice Paper Pockets
Heat the vegetable oil in a pan on the stove. Add the mushrooms and cook them for 10 minutes. Add the tofu and carrots, and cook them for 5 minutes. Stir in the cabbage and cook for another 10 minutes.
Heat the vegetable oil in a pan on the stove. Add the mushrooms and cook them for 10 minutes. Add the tofu and carrots, and cook them for 5 minutes. Stir in the cabbage and cook for another 10 minutes.
Stir in the garlic, scallions, soy sauce, and sesame oil, and add salt as needed.
Stir in the garlic, scallions, soy sauce, and sesame oil, and add salt as needed.
To assemble, dip rice paper in water to soften and place it on a clean surface. Place 2 tbsp of the filling on top and fold it into a pocket. Repeat with the remaining rice paper sheets and filling.
To assemble, dip rice paper in water to soften and place it on a clean surface. Place 2 tbsp of the filling on top and fold it into a pocket. Repeat with the remaining rice paper sheets and filling.
Heat vegetable oil in a nonstick pan. Add the rice paper pockets and cook them for 3 to 4 minutes per side until golden brown.
Heat vegetable oil in a nonstick pan. Add the rice paper pockets and cook them for 3 to 4 minutes per side until golden brown.
Serve and enjoy!
Serve and enjoy!
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