Cooked - Rice Paper Pancakes

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Rice Paper Pancakes

1.0

½ a red onion or 2 spring onions, finely sliced

1 carrot, coarsely grated

½ a courgette, coarsely grated

Handful of finely shredded pointed cabbage, spring greens or kale

2 sweet peppers or ½ a standard pepper, thinly sliced

2cm of fresh ginger, finely grated

1 garlic clove, finely chopped

Small handful of chopped coriander

Small handful of chopped mint

1 tbsp sesame seeds

½ tbsp chilli crisp oil or sriracha sauce

Soy sauce or tamari, to taste and to serve

4 rice paper (spring roll) wraps

Place the veg in a mixing bowl along with the ginger, garlic and chopped herbs. Add the sesame seeds, chilli, and ½ tablespoon of soy sauce. Mix thoroughly.
Get a wide shallow bowl of warm water ready for your rice paper.
Add a dash of oil to a frying pan and pop it onto a medium/high heat. Soak a sheet of rice paper in the warm water for 10 seconds or so until just starting to become pliable.
Transfer it to the frying pan and quickly top it with half the veg mix. Fry for 3-4 minutes until the bottom is looking golden and crisp and is easily freed from the pan. Soak a second rice sheet and pop it on top.
Use a spatula to gently flip the pancake over so that the fresh rice paper cooks and crisps too – another 3-4 minutes.
Slide onto a chopping board and crosscut it into bitesize squares.
Eat immediately with some soy or a dipping sauce of your choosing on the side.
Repeat to make a second pancake, then wish you'd made more...

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🥞Pancakes

CuisineAsian

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 48 weeks ago

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