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This Crispy Rice Pockets Recipe will Satisfy Your Craving for a Fried Dish!


January can be a slow month: fewer parties to dress up for, more cold weather, and typically a lot of work and no play. But, January doesn’t have to be boring! I LOVE to spend a lot of time in my kitchen trying new recipes—some of which are health-focused and some of which are purely flavour focused. Needless to say, these Crispy Rice Pockets are ALL ABOUT THE FLAVOUR!!

I discovered these Crispy Rice Pockets while doing the old scroll through Instagram for recipes, as one does, and I came across this recipe on @plantd.co (which they refer to as Crispy Rice Paper Dumplings)! It looked AMAZING, so naturally, Team Jilly and I had to taste-test it for ourselves.

Jillian Harris Crispy Rice Pockets Recipe Jill chopping
Crispy Rice Pockets Recipe Jillian Harris New Recipe

Whether you want to eat these Crispy Rice Pockets as a mid-day snack or have them for lunch, they are DELICIOUS and will totally satisfy your craving for a savoury dish!! Seriously, I couldn’t get Team Jilly to stop eating them at our photoshoot, LOL!!

So, if you’re ready to get started, pull out your food processor, cutting board, and measuring cups and let’s get to it!!

Jillian Harris New Crispy Rice Pockets deep fried recipe
Crispy Rice Pockets Jillian cooking deep fried dumplings

This Crispy Rice Pockets Recipe will Satisfy Your Craving for a Fried Dish!

Recipe by From the Kitchen of Jillian Harris

Ingredients

  • rice paper sheets

  • 3-4 3-4 large cloves of garlic

  • thumb of ginger

  • cabbage

  • 6 6 spring onions (scallions)

  • 1 1 block firm tofu

  • 200 grams 200 chestnut mushrooms

  • 2 2 large carrots

  • 2 tbsp 2 light soy sauce

  • 1.5 tbsp 1.5 toasted sesame seeds

  • 1 tsp 1 vegan chick’n stock powder (optional)

  • white pepper to taste

Directions

  • Chop the cabbage, add it to a bowl and sprinkle on a little bit of salt. Massage the salt into the leaves and let it sit for 15 mins. The salt will help dry the leaves out so our dumplings are crispy and not soggy.
  • Next, chop the vegetables. For the green onion, you will need to separate the white and green parts. The white parts we will cook with the carrots and mushrooms and the green parts we will save for later.
  • Fry the ginger and garlic in oil.
  • Add the vegetables (minus green parts of onion and cabbage).
  • Crumble in the tofu and fry for a few minutes.
  • Add the sesame oil, soy, stock powder and white pepper and fry for a few more minutes.
  • Add the sesame oil, soy, stock powder and white pepper and fry for a few more minutes until the vegetables soften.
  • Add the green parts of the onion, the cabbage (squeeze out the water before adding it into the mix) and coriander. Mix, and fry for one minute.
  • Then, dunk the rice paper in hot water (instructions will likely be provided on the package they came in for this), and fill the paper with the mixture.
  • Wrap each mix twice to secure it.
  • Fry the pockets in some oil on a medium heat, turning occasionally until both sides are crispy and golden brown!
  • The rice pockets are now ready to eat!! You can eat them on their own or make a dip to go with it. A recommended dip is 1 tbsp dark soy, 1 tsp agave, lots of sesame seeds and a touch of toasted sesame oil.

I hope these delicious Crispy Rice Pockets hit the spot! Enjoy! 

xo,

Jilly

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