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Crispy Rice Paper Pancakes with Chili Crisp Dipping Sauce
25 Min.Für 1Nutri-Score C€
C
25 Min.
25 Min.Crispy Rice Paper Pancakes with Chili Crisp Dipping Sauce
was Sie brauchen
Zutaten
red cabbage (shredded)Obst & Gemüse180 g- green onion (chopped)Obst & Gemüse3 Stücke
white onion (sliced)Obst & Gemüse60 g
carrot (shredded)Obst & Gemüse2 Stücke
mozzarella cheese (shredded)Milchprodukte75 g
sesame oil (for the filling)Vorräte15 ml
salt (to taste)Gewürze1 g
white pepper (to taste)Gewürze1 g- rice paperVorräte2 Stücke
olive oil (for the pan)Vorräte10 ml
soy sauce (for the sauce)Vorräte45 ml- spicy chili crisp (for the sauce)Vorräte22 ml
water (for the sauce)Andere22 ml- sesame oil (for the sauce)Vorräte15 ml
- rice vinegar (for the sauce)Vorräte15 ml
sesame seeds (for the sauce)Nüsse & Samen5 g
pro Portion
Nährwerte
604kcal
- Kohlenhydrate
- 48 g
- Eiweiß
- 22 g
- Fett
- 36 g
was Sie verwenden
Utensilien
Rührschüssel
Bratpfanne
Backpinsel
Küchenspatel
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the vegetables
- Chop the red cabbage.
- Shred the carrots.
- Slice the white onion.
- Chop the green onions.
- Schritt 2
Make the filling
- Put the cabbage, carrot, white onion and green onion in a bowl.
- Add the shredded mozzarella.
- Season with sesame oil, salt and white pepper.
- Mix everything together.
- Schritt 3
Build the pancake
- Brush olive oil into a pan over medium-high heat.
- Lay a sheet of rice paper in the pan and let it soak up the oil.
- Add the filling and press it down while it fries on one side.
- Dip the second rice paper briefly in warm water, let it drip, and place it on top.
- Press down firmly so it sticks to the filling.
- Schritt 4
Fry until crispy
- Flip the pancake.
- Fry on each side until golden and crispy.
- Schritt 5
Mix the dipping sauce
- Combine the soy sauce, chili crisp, water, sesame oil, rice vinegar and sesame seeds.
- Schritt 6
Serve
- Cut the pancake and dip it in the sauce.
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