These Crispy Vegetable Rice Paper Pancakes are a delightful combination of crunchy textures and fresh, flavourful fillings. Imagine the best of both worlds: the crispy exterior of a perfectly cooked pancake with the vibrant, nutritious filling of a vegetable medley. Dipped in soy sauce, each bite is a harmony of taste and texture.

This recipe is quick and easy, taking just 25 minutes to prepare and cook. It’s perfect for a light meal, snack, or appetizer, and can easily be adapted to suit your taste.

Ingredients to Make Crispy Vegetable Rice Paper Pancakes

  • Rice Paper Sheets: These are the foundation of our pancakes, providing a thin, crispy exterior when cooked. You can find them at most supermarkets or Asian grocery stores.
  • Vegetables: Onion, red cabbage, carrot, and spring onions bring a variety of flavors, colors, and textures to the filling.
  • Cheese: Adds a rich, creamy element to the vegetable mixture. Feel free to use your favorite type of cheese.
  • Seasonings: Salt and pepper to taste.
  • Olive Oil: For pan-frying the pancakes to a golden crisp.
  • Soy Sauce: For dipping, adding a savory umami kick to each bite.

How to Make Crispy Vegetable Rice Paper Pancakes

Follow these steps to create your delicious, crispy pancakes:

Prepare Vegetables

  1. Slice Vegetables: Use a mandoline to thinly slice the onion and red cabbage. Thinly slice the carrot and chop the spring onions.
  1. Combine Ingredients: In a large bowl, mix the sliced vegetables with grated cheese, salt, and pepper.

Assemble Wraps

  1. Heat Oil: Heat 1 tablespoon of olive oil in a pan over medium heat.
  2. Soften Rice Paper: Quickly dip a rice paper sheet in cold water and place it in the pan.
  1. Add Filling: Spread a portion of the vegetable mixture evenly over the rice paper.
  1. Cover with Rice Paper: Dip another rice paper sheet in cold water and place it on top, pressing gently to seal.

Cook Wraps

  1. Cook: Cook for 3-5 minutes until the bottom is crispy and golden brown.
  2. Flip and Cook: Carefully flip the pancake and cook the other side for another 3-5 minutes until crispy.

Serve

Serve and Enjoy: Remove the pancake from the pan, cut into pieces if desired, and serve with soy sauce.

Crispy Vegetable Rice Paper Pancake

Conclusion

Crispy Vegetable Rice Paper Pancakes are a delightful way to enjoy a light, crunchy, and flavorful meal. With their golden, crispy exterior and vibrant vegetable filling, they offer a perfect balance of textures and tastes. Whether served as a quick snack, a side dish, or a party appetizer, these pancakes are sure to impress. Plus, they’re easy to customize with your favorite veggies and dipping sauces. Give this simple recipe a try and enjoy a crispy, satisfying bite every time!

Happy cooking and enjoy your crispy pancakes!

Make vegan cooking fun and effortless — find your inspiration at Dr. Vegan!

rice paper pancake
4.20 from 5 reviews

Crispy Vegetable Rice Paper Pancake

These Crispy Vegetable Rice Paper Pancakes are a delicious and healthy option, perfect for a quick meal or appetizer. Thinly sliced vegetables are mixed with cheese, encased in rice paper, and pan-fried to a golden crisp. Serve with soy sauce for a flavorful dipping experience.
Servings 4
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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Ingredients
 

  • 1 onion, thinly sliced
  • 1/2 red cabbage, thinly sliced
  • 1 carrot, very thinly sliced
  • 2 spring onions, chopped
  • Salt and pepper, to taste
  • 1/2 cup grated cheese
  • 2 tbsp olive oil
  • 8 rice paper sheets
  • Soy sauce, for serving

Equipment

  • Mandoline
  • Large bowl
  • Frying pan
  • Spatula

Instructions
 

Prepare Vegetables:

  1. Use a mandoline to thinly slice the onion and red cabbage.
  2. Thinly slice the carrot.
  3. Chop the spring onions.
  4. In a large bowl, combine the sliced vegetables, cheese, salt, and pepper.

Assemble Wraps:

  1. Heat 1 tablespoon of olive oil in a pan over medium heat.
  2. Quickly dip one rice paper in cold water and place it in the pan.
  3. Spread a portion of the vegetable mixture evenly over the rice paper.
  4. Dip another rice paper in cold water and place it on top.

Cook Wraps:

  1. Cook for 3-5 minutes until the bottom is crispy and golden brown.
  2. Carefully flip the wrap and cook the other side for another 3-5 minutes until crispy.

Serve:

  1. Remove from the pan, cut into pieces if desired, and serve with soy sauce.

Notes

Ensure to dip the rice paper in cold water briefly to avoid it becoming too soft to handle.
Feel free to add other vegetables or herbs to the mix for added flavor.
For a vegan version, use plant-based cheese.

Nutrition

Calories: 175kcal

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