It’s the last week of December and that means three holidays down, one more to go! Are you thoroughly sick of yams, Brussels sprouts and Tofurkey yet? I am and I need to get back a little spice in my life. I’m such a spicy food addict to the point where the Tabasco has to be on the table alongside the salt and pepper or else I complain that the food is bland.
Unfortunately, the meal I was responsible for cooking for the family this holiday season couldn’t have any chili or garlic in it as my in-laws have delicate (read: bland) taste buds. A life without chili and garlic is no life at all, I’m afraid. Fortunately, I have these little fried pockets of curry goodness to save me.
Thai golden bags are basically wonton or spring roll wrappers stuffed with whatever you want and deep fried. You can tie something green around them to make the look pretty. This recipe, similarly to last week’s massaman curry, comes from Hema Parekh’s The Asian Vegan Kitchen and are stuffed with tofu and shiitake mushrooms flavoured with Thai curry paste.
There are a few different ways you can fold your golden bags and looking around the interwebs you’ll see that the more common way is to make them look like little coin purses. Mine, however, were not cooperating that way and I found it easier to fold them up similarly to the photo in Hema’s book.
Serve these little tofu packages with a dipping sauce, which you can easily buy if you don’t feel like making one or whip up a simple sweet chili sauce while you are putting together your golden bags. A vegan version of this classic Thai appetizer. Wonton wrappers are stuffed with mushrooms and tofu, deep fried and served with a sweet chili sauce.
Golden Bags
Ingredients
For The Golden Bags
For The Sweet Chili Sauce
Instructions
For The Golden Bags
For The Sweet Chili Sauce
Nutrition Information:
Yield: 20
Serving Size: each bag
Amount Per Serving:
Calories: 118Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gSodium: 278mgCarbohydrates: 16gFiber: 1gSugar: 6gProtein: 4g
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