VEGETABLE POCKETS

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

 
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.