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Korean Vegetable Pockets

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


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, blend the cabbage, carrots, onion, egg, mayonnaise, salt and pepper until well-combined.
  3. Place a small container of water next to your work station and a small container of the olive oil.
  4. 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.
  5. 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.
  6. Repeat with the remaining wrappers and filling.
  7. 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.
  8. In a small bowl, mix together the ketchup and sugar. Serve the snacks with this traditional sweet sauce.

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