Cooklist AI
Crunchy Veggie Rice Paper Pockets
Delight your taste buds with these enticing veggie-filled rice paper pockets! They're crispy on the outside, slightly chewy on the inside, and packed with flavor, making them a fantastic appetizer or side dish for any occasion.
2
35 min
TOTAL TIME
148
CALORIES
$0.78
PER SERVING
Ingredients
DIPPING SAUCE
10 SERVINGS
1/4 tsp sriracha sauce
Directions
START WITH
20 min
PREP TIME
15 min
COOK TIME
35 min
TOTAL TIME
1
In a bowl, combine coleslaw mix, shiitake mushrooms, ginger, garlic, and scallions.
2
Heat 1.5 tbsp avocado oil in a large sauté pan over medium heat.
3
Add the coleslaw and mushroom mixture, season with salt, coconut aminos, and sesame oil, and sauté for 3 minutes, until vegetables are slightly softened but still crisp.
4
Let the vegetable mixture cool to room temperature.
5
Dip rice paper wrappers in a bowl of cold water for a few seconds until slightly soft, and place on a lightly moistened work surface.
6
Add a heaping tablespoon of the filling to the center of each rice paper wrapper, and fold into an envelope shape, ensuring the filling is completely enclosed.
7
Place folded pockets on an oiled tray and cover with a damp paper towel to prevent sticking.
8
In a large non-stick skillet, heat 1.5 tbsp avocado oil over medium heat and pan-fry the pockets in two batches for 3 minutes per side or until golden brown and crispy, adding more oil as needed.
DIPPING SAUCE
9
Combine coconut aminos, rice vinegar, sesame oil, and sriracha sauce in a small bowl.
FINISH WITH
10
Serve the rice paper pockets immediately with the dipping sauce on the side, garnished with toasted sesame seeds.
Health Info
Macros
14g
CARBS
10g
FAT
0g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
SOYBEANS
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