Plat
Crispy Rice Paper Pancakes with Chili Crisp Dipping Sauce
25 minPour 1Nutri-Score C€
C
25 min
25 minCrispy Rice Paper Pancakes with Chili Crisp Dipping Sauce
ce qu’il vous faut
Ingrédients
red cabbage (shredded)Fruits et légumes180 g- green onion (chopped)Fruits et légumes3 morceaux
white onion (sliced)Fruits et légumes60 g
carrot (shredded)Fruits et légumes2 morceaux
mozzarella cheese (shredded)Produits laitiers75 g
sesame oil (for the filling)Épicerie15 ml
salt (to taste)Épices1 g
white pepper (to taste)Épices1 g- rice paperÉpicerie2 morceaux
olive oil (for the pan)Épicerie10 ml
soy sauce (for the sauce)Épicerie45 ml- spicy chili crisp (for the sauce)Épicerie22 ml
water (for the sauce)Autres22 ml- sesame oil (for the sauce)Épicerie15 ml
- rice vinegar (for the sauce)Épicerie15 ml
sesame seeds (for the sauce)Fruits à coque et graines5 g
par portion
Nutrition
604kcal
- Glucides
- 48 g
- Protéines
- 22 g
- Lipides
- 36 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Pinceau de cuisine
Spatule
pas à pas
Préparation
- Étape 1
Prepare the vegetables
- Chop the red cabbage.
- Shred the carrots.
- Slice the white onion.
- Chop the green onions.
- Étape 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.
- Étape 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.
- Étape 4
Fry until crispy
- Flip the pancake.
- Fry on each side until golden and crispy.
- Étape 5
Mix the dipping sauce
- Combine the soy sauce, chili crisp, water, sesame oil, rice vinegar and sesame seeds.
- Étape 6
Serve
- Cut the pancake and dip it in the sauce.
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