Vegan crispy Rice pockets with Almond Dip

August 11, 2017



  • 40g carrots, shredded
  • 20g radishes, sliced thinly
  • 40g Brussels sprouts, sliced thinly
  • ½ tsp pink peppercorns, crushed
  • 1 tbsp coconut oil, melted
  • salt for seasoning (optional)
  • Rice paper sheets

Dipping sauce

  • ½ cup almond cream
  • 1 tbsp tamari
  • 2 tbsp maple/agave syrup
  • 2 tsp ginger, grated
  • 1 tbsp fresh lime zest and juice
  • 1–2 tsp almonds, crushed
  • ½ cup water

Coating and garnish

  • 1–2 tbsp coconut oil, melted
  • 1 tbsp spring onion, chopped
  • 1 tsp pink peppercorns, crushed


  1. Preheat oven to 200ºC.
  2. To make the dipping sauce, simply combine all the ingredients, taste and adjust accordingly.
  3. To make the pockets, mix all the filling ingredients in a bowl.
  4. Soak each rice paper sheet on a plate with some water for 20–30 secs, lay 1 tbsp filling in the centre of the sheet and start rolling the pocket like you would a burrito, tucking in each end. Use your fingers to tuck in the filling as you go.
  5. Once the pockets are ready, lightly coat each with coconut oil before baking for roughly 10 minutes, or until crisp.
  6. Let the pockets cool for around 5 minutes.
  7. Garnish with chopped spring onion and crushed pink peppercorns before serving with the dip.


Serves 2.

Credit: olive oly

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