Crispy tofu and mushroom rice pocket

Servings 6 rice pockets

Prep Time 30

Cook Time 10

Total Time 40

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!