Crispy Tofu and Mushroom Rice Pocket


Our tofu and mushroom rice pockets are crispy on the outside and packed with flavour inside. This recipe has been inspired by the traditional Vietnamese springroll and is a healthy, yet delicious option for a quick lunch or dinner.

Crispy tofu and mushroom rice pocket

Servings 6 rice pockets
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes


  • 6 rice paper we used the Valcom brand
  • 150 g firm tofu crumbled
  • 5 shitake mushroom (fresh or dry) finely sliced
  • 5 black fungus mushroom finely sliced
  • 100 g green cabbage finely sliced
  • 100 g carrot grated
  • 2 cloves garlic minced
  • 1 tsp ginger minced
  • soy sauce to taste
  • sesame sauce to taste
  • chilli oil to taste
  • white ground pepper to taste
  • sesame seeds as garnish
  • spring onion as garnish chopped


  • Cut and prepare all your ingredients
  • In a large pan or pot, on medium high heat add 1tbsp of cooking oil. When the oil starts smoking slightly, gradually add the garlic mince, ginger mince, shitake mushroom, black fungus and tofu. Stir fry for about 1 minute
  • Then add the cabbage and carrot, mix well to combine and stir fry for another 3 minutes
  • Finally, add 1tbsp of soy sauce, 1tsp of sesame oil and a pinch of white ground pepper to season. Cook for 1 minute on high then transfer to a bowl and let cool down completely
  • To make the rice pockets, sock the rice paper (one at a time) in water for about 10 – 15 seconds maximum then transfer onto a dry board or kitchen cloth for wrapping
  • Put about 1tbsp of the tofu and mushroom mix in the middle of the rice sheet, then fold the sides to completely close the pocket and form a rectangular or square shape
  • Wrap the rice pocket into a second rice paper to make it stronger. Then repeat the process
  • To cook, spray a large pan with some cooking oil and heat up on medium high. When the pan gets hot enough, gently place the individual rice pockets and cook for 3 – 4 minutes on both sides or until golden and crispy. Serve warm with chilli soy sauce or with your favourite dipping sauce!
  • To make the chilli soy sauce, simply mix 1tbsp soy sauce, 1tbsp chilli oil, 1tsp sesame seeds and 1tsp of chopped spring onion. Enjoy!
    The foodie's avenue - crispy tofu and mushroom rice pocket recipe


You can also cook the rice pockets in the Air fryer on 200C or 400F for 10 minutes, flipping the pockets halfway during the cooking.
Feel free to customise the filling and add your favourite ingredients!
Course: Entrée, Main course, Side Dish, Snack
Cuisine: Asian, Vietnamese
Keyword: Air fryer, Dairy free, Gluten free, Lactose free, Vegan, Vegetarian

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