VEGETABLE POCKETS

By @asasiklause•1/28/2022•hive-120586

Hello Hivers! Hello Foodies I'm back again with another plant-based recipe. In my previous blog, Dave and I made Tofu and Broccoli Stir-fry for his project. This time, his project is to make a dish that is rich in vegetables or fruits.

Initially, we were supposed to make Vegetable Pancake but I decided not to since I have featured it already in my blog so we opt for something different. I once saw this trend on Instagram where foodies make Vegetable Rice Paper Fried Dumplings. In our case, we used just a regular lumpia wrapper or spring roll wrapper and name it Vegetable Pockets instead.

HERE'S WHAT YOU NEED!

Tools:
saute pan
knife
chopping board
mixing bowls
plates

Ingredients:
40 lumpia wrappers
5 stalks spring onions, chopped
1 medium-sized carrot, small cubes
1 small cabbage, chopped
1 can of pieces and stems button mushrooms, coarsely chopped
5 cloves garlic, minced
250 g firm tofu, crumbled
2 tbsp soy sauce
salt to taste
oil for frying

Sauce
4-5 red chilies, chopped
2 clove garlic, minced
5 tbsp ketchup
water to dilute

VEGETABLE POCKETS

HERE'S WHAT YOU NEED!

Once everything is ready, let's get cooking!

1.Heat some oil in a pan. Add the onions. Saute until translucent and add the garlic and carrots.

2.Once the carrots are cooked and softened add the minced mushrooms.

3.Mix everything and once the mushroom has some browning then add the crumbled tofu.

4.Add the salt and soy sauce. Mix well together.

5.Add the chopped cabbage.

6.Add the chopped green onions.

7.Set aside and wait for it to cool down before wrapping.

8.Once it cools down, prepare for wrapping. Spoon a mixture and place it in the center of the wrapper, apply some water in the sides of the wrapper. Fold to the center the left and right sides of the wrapper. Apple more water in the bottom and upper part of the wrapper then fold to the center.

9.Heat some oil in a pan and fry the Vegetable Pockets until golden brown.

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