Hoofdgerecht
Crispy Rice Paper Pancakes with Chili Crisp Dipping Sauce
25 minVoor 1Nutri-Score C€
C
25 min
25 minCrispy Rice Paper Pancakes with Chili Crisp Dipping Sauce
wat u nodig heeft
Ingrediënten
red cabbage (shredded)Groente en fruit180 g- green onion (chopped)Groente en fruit3 stukken
white onion (sliced)Groente en fruit60 g
carrot (shredded)Groente en fruit2 stukken
mozzarella cheese (shredded)Zuivel75 g
sesame oil (for the filling)Voorraadkast15 ml
salt (to taste)Kruiden en specerijen1 g
white pepper (to taste)Kruiden en specerijen1 g- rice paperVoorraadkast2 stukken
olive oil (for the pan)Voorraadkast10 ml
soy sauce (for the sauce)Voorraadkast45 ml- spicy chili crisp (for the sauce)Voorraadkast22 ml
water (for the sauce)Overig22 ml- sesame oil (for the sauce)Voorraadkast15 ml
- rice vinegar (for the sauce)Voorraadkast15 ml
sesame seeds (for the sauce)Noten en zaden5 g
per portie
Voedingswaarden
604kcal
- Koolhydraten
- 48 g
- Eiwitten
- 22 g
- Vetten
- 36 g
wat u gebruikt
Keukengerei
Mengkom
Koekenpan
Bakkwast
Spatel
stap voor stap
Bereiding
- Stap 1
Prepare the vegetables
- Chop the red cabbage.
- Shred the carrots.
- Slice the white onion.
- Chop the green onions.
- Stap 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.
- Stap 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.
- Stap 4
Fry until crispy
- Flip the pancake.
- Fry on each side until golden and crispy.
- Stap 5
Mix the dipping sauce
- Combine the soy sauce, chili crisp, water, sesame oil, rice vinegar and sesame seeds.
- Stap 6
Serve
- Cut the pancake and dip it in the sauce.
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