Ingredients
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For the filling:
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1 block extra -firm tofu, drained and crumbled
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1/4 cup cooked brown rice, rinsed and drained
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1 small onion , diced
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1 bell pepper , diced
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1 tablespoon cornstarch
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1 teaspoon chili powder
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1/2 teaspoon garlic powder
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Salt and black pepper, to taste
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Water , as needed
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the pockets :
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1 package (about 20 sheets) gluten-free rice paper wrappers
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Water , for dipping
Directions
Steps
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1
Done
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Prepare the filling: In a large bowl, combine all the filling ingredients and mix well. Set aside. |
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2
Done
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Make the sauce: In a separate bowl, whisk together the following sauce ingredients until smooth: * 2 tablespoons soy sauce |
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3
Done
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Dipping and assembling the pockets: Place one sheet of rice paper wrapper in a large, dry bowl. Add a few drops of water to the edges of the wrapper and use your fingers to moisten it evenly. Be careful not to overdo it; you only want the edges slightly wet. |
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4
Done
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Lay the wrapper flat on a clean surface. Place about 1 tablespoon of the prepared filling onto the center of the wrapper. |
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5
Done
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Dip your finger into the water again and run it around the edge of the wrapper, pressing the wrapper firmly to seal the sides. Fold the bottom corner up to meet the top edge and press down lightly. Continue folding and pressing until the pocket is completely sealed. |
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6
Done
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Transfer the filled and sealed rice paper pocket to a plate or tray lined with parchment paper or a clean tea towel to prevent sticking. Repeat steps 4-5 with remaining rice paper wrappers and filling. |
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7
Done
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Heat a non-stick pan or wok over medium heat. Working in batches, fry the sealed side of each pocket until golden brown, about 1 minute per side. |
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8
Done
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Remove the fried pockets from the pan and place them on a serving platter. Pour the prepared sauce over the pockets and serve immediately while still warm. Enjoy! Serves: 10 pockets Note: You can adjust the spiciness of the filling and sauce according to your preference. Simply start with less chili powder and Sriracha when making the filling, and add more to taste once you've mixed everything together. Also, feel free to substitute other types of protein sources such as tempeh or seitan if desired. |
