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Crispy Rice Paper Pockets with Teriyaki Sauce & Cucumber Salad

Similar to salad- or summer rolls, these pockets are amazing and you definitely won't get enough of them! Let me tell you, not only are they super fun and enjoyable to make, folding and frying these guys, but it's also so rewarding as you only use simple ingredients and end up with a mind-blowing meal that will impress anyone who likes to try something new. Finally, complete this meal by making a cucumber salad that combines soy sauce and sesame oil and additionally top it all off with some homemade teriyaki sauce.

Crispy Rice Paper Pockets Ingredients

  • Rice Paper - This is the case that holds everything in place. We use one sheet for a full spoonful of filling per pocket.

  • Tofu - Tofu makes this a well-balanced meal - just crumble the tofu with your hands and add!

  • Spring onions & Garlic - Onions and garlic are a common addition for dishes as they add flavor, richness and also character to meals. Even if you don't always realize that onions and garlic are there when the dish has been seasoned, you would definitely miss their flavors.

  • Soy Sauce - Especially important as it adds a slightly sweet and salty umami flavor.

  • Vegetables - Chop these guys into tiny pieces and they will make this meal perfect!

Crispy Rice Paper Pockets Tips

  • Shape - To fold the rice paper properly, first fold the top and bottom edges over the filling. Then simply finish the square by folding over the left and right sides.

  • Cooking Tools - Use a non-stick pan when frying so the pockets are less likely to stick and are easier to manage.

  • Pan-fry - It's important to be careful when frying the rice paper pockets as they are quite fragile and can tear easily. To avoid breaking them, only fry the thicker side of the rice paper that is multi-layered and do not turn to the other side. This will ensure one side is cooked and crispy while the thinner side remains soft, and the whole pocket does not rip apart.

  • Teriyaki Sauce Consistency - The ideal sauce consistency is slightly thick, but still free-flowing. If the sauce doesn't get thick enough, or you just want a thicker sauce, prepare another mixture of chickpea flour plus a little water, and add it to the sauce in the pan. Let the sauce simmer for a few more minutes, stirring constantly, until it thickens a little more.

  • Add-ins - If you're making this dish for cilantro lovers, feel free to add some chopped cilantro to the filling. This adds another fresh and delicious touch to this whole dish.


Medium - 16 Pockets - 45 minutes

Rice Paper Pockets

  • 135 g Cabbage

  • 85 g Red Pepper

  • 6 Spring Onions

  • 2 Carrots

  • 4 Garlic Cloves

  • 1 tbsp Sesame Oil

  • 6 tbsp Soy Sauce

  • 400 g Tofu

  • 2 thumb-sized Ginger Pieces

  • 3 tbsp toasted Sesame Seeds

  • 16 Rice Paper

  • *additional oil for cooking

Teriyaki Sauce

  • 1 tbsp Sesame Oil

  • ½ cup Water

  • ¼ cup Soy Sauce

  • 1 tbsp Maple Syrup

  • 1 thumb-sized Ginger Piece

  • 3 Garlic Cloves

  • 1 tsp Chickpea flour

  • ⅛ cup Water

Cucumber Salad

  • 1 large Cucumber

  • 2 tbsp Apple Cider Vinegar

  • 1 tbsp Balsamic Vinegar

  • 1 tbsp Sesame Oil

  • a spoonful Black Sesame Seeds

Instructions for the Cucumber Salad

  1. Cut the cucumbers into thin slices. Place them in a bowl and mix with the apple cider vinegar, balsamic vinegar and sesame oil.

  2. Store the salad in the fridge while you prepare the rest of this meal.

  3. When it's time to serve, toss the salad with some black sesame seeds.

Instructions for the Teriyaki Sauce

  1. In a saucepan, add sesame oil, water, soy sauce, maple syrup, diced garlic, and finely grated ginger.

  2. Allow this to boil while stirring constantly, then reduce heat and simmer for about 5 minutes. In a separate bowl, combine the chickpea flour with the water and mix both ingredients until smooth to create the chickpea flour slurry.

  3. Add this mixture to the sauce in the pan and mix. Let it simmer, until the sauce has thickened. Take it from the stove and let it cool off.

Instructions for the Pockets

  1. Chop the cabbage, pepper, onions, carrots, garlic, and ginger. Set aside.

  2. Dry roast the sesame seeds for 2 minutes, then put them aside.

  3. Heat about 1 tbsp oil in a large pan, place the chopped ingredients inside and fry for about 3 minutes.

  4. Crumble the tofu into small pieces and add to the pan. Continue cooking for about 5 minutes.

  5. Stir in the soy sauce, sesame seeds, and sesame oil and keep cooking for 1 minute. Then, turn off the heat and set the filling aside.

  6. Dip a rice paper into a large bowl of warm water for 3-5 seconds, just until it’s soft enough to work with. Place it on a cutting board and put approximately 1 full spoonful of the filling in the center.

  7. Fold the pocket by folding the top and bottom half up to cover the filling. Then, bring the left and right side up to close the square. Repeat this step with the remaining rice papers - until you have 16 pockets or until all of the filling is used up.

  8. Preheat a non-stick pan over medium heat and add 3 tbsp of oil. Pan fry the rice paper pockets until golden brown and crisp - only fry the side where the rice paper is thicker/double-layered so the whole pocket won’t rip apart (see notes). Repeat this process until all pockets are fried – add more oil if needed.

  9. Sprinkle some black sesame on top and serve them together with the cucumber salad and the teriyaki sauce.


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