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
Once everything is ready, let's get cooking!
Instructions:
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.
Note: While waiting for the stuffing to cool down, you can make the sauce by sauteeing the garlic and chilies in hot oil, adding the ketchup and water. Mix well.
Asa Si Klause blogs about his travels, vegan lifestyle, yoga practice, his fur babies and anything that gives joy to him.
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