Korean Vegetable Pockets
This recipe is a take on the Korean street food called "Grandmother's Toast". We have used egg roll wrappers instead of buttered toast for this tasty snack.
Makes 8-9 pocket snacks.
- 1/4 medium red cabbage, finely shredded
- 4 large carrots, peeled and finely shredded
- 1/4 medium red onion, finely shredded
- 1 egg, lightly beaten
- 1 Tbsp mayonnaise
- 1/4-1/2 tsp sea salt
- pinch cracked black pepper
- 8-9 egg roll wrappers
- 1/2 Tbsp olive oil
- 1/4 c ketchup
- 2 Tbsp sugar
- Preheat oven to 350 degrees F.
- In a large bowl, blend the cabbage, carrots, onion, egg, mayonnaise, salt and pepper until well-combined.
- Place a small container of water next to your work station and a small container of the olive oil.
- Lay one egg roll wrapper on the work surface, with a pointed side towards you. In the center of the wrapper, place about 1/4 cup of the filling. Pull the point of the wrapper that is nearest you over the filling. Then wrap the side points over the center.
- Dip your finger in the water and run it along the edges of the fourth point. Seal the pocket shut by bringing that edge down and over the center.
- Repeat with the remaining wrappers and filling.
- Place the snacks on a baking sheet and brush with the oil on all sides. Bake 10 minutes, turn over, and bake another 6 minutes, or until well-browned and hot.
- In a small bowl, mix together the ketchup and sugar. Serve the snacks with this traditional sweet sauce.