Rice Papers Pockets

INGREDIENTS

• 20 sheets of rice paper
• 180g (1 ½ cups) of firm tofu, crumbled
• 200g (2 cups) of mushrooms, chopped
• 1 small carrot, shredded
• ¼ cup small cabbage, chopped
• 2 spring onions, chopped
• 4 garlic cloves, minced
• 30ml (2 tbsp) of soy sauce
• 10ml (1 tsp) of dark sesame oil
• 15ml (1 tbsp) of olive oil
• Salt and pepper

METHOD

1. Heat vegetable oil in a medium pan. Cook chopped mushrooms for 10 minutes. Add tofu and carrots, and cook for 5 minutes. Add cabbage and cook for 10 more minutes.

2. Mix in garlic, scallions, soy sauce, and sesame oil. Adjust saltiness with more salt if needed.

3. Dip one sheet of rice paper into cold water and place it on a wet cutting board. Put 2 tbsp of the filling in the middle and wrap to form a pocket. Secure the pocket wrapping it into the rice paper sheet one more time.

4. Cook with vegetable oil over medium heat for 3-4 minutes per side or until golden and crispy.