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.
Equipment
- Mandoline
- Large bowl
- Frying pan
- Spatula
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
Instructions
Prepare Vegetables:
- Use a mandoline to thinly slice the onion and red cabbage.
- Thinly slice the carrot.
- Chop the spring onions.
- In a large bowl, combine the sliced vegetables, cheese, salt, and pepper.
Assemble Wraps:
- Heat 1 tablespoon of olive oil in a pan over medium heat.
- Quickly dip one rice paper in cold water and place it in the pan.
- Spread a portion of the vegetable mixture evenly over the rice paper.
- Dip another rice paper in cold water and place it on top.
Cook Wraps:
- Cook for 3-5 minutes until the bottom is crispy and golden brown.
- Carefully flip the wrap and cook the other side for another 3-5 minutes until crispy.
Serve:
- 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.
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