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Crispy Rice Paper Pancakes with Chili Crisp Dipping Sauce
25 minPorcje: 1Nutri-Score C€
C
25 min
25 minCrispy Rice Paper Pancakes with Chili Crisp Dipping Sauce
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Składniki
red cabbage (shredded)Warzywa i owoce180 g- green onion (chopped)Warzywa i owoce3 kawałki
white onion (sliced)Warzywa i owoce60 g
carrot (shredded)Warzywa i owoce2 kawałki
mozzarella cheese (shredded)Nabiał75 g
sesame oil (for the filling)Spiżarnia15 ml
salt (to taste)Przyprawy1 g
white pepper (to taste)Przyprawy1 g- rice paperSpiżarnia2 kawałki
olive oil (for the pan)Spiżarnia10 ml
soy sauce (for the sauce)Spiżarnia45 ml- spicy chili crisp (for the sauce)Spiżarnia22 ml
water (for the sauce)Inne22 ml- sesame oil (for the sauce)Spiżarnia15 ml
- rice vinegar (for the sauce)Spiżarnia15 ml
sesame seeds (for the sauce)Orzechy i nasiona5 g
na porcję
Wartości odżywcze
604kcal
- Węglowodany
- 48 g
- Białko
- 22 g
- Tłuszcz
- 36 g
czego użyjesz
Przybory
Miska
Patelnia
Pędzelek kuchenny
Łopatka kuchenna
krok po kroku
Przygotowanie
- Krok 1
Prepare the vegetables
- Chop the red cabbage.
- Shred the carrots.
- Slice the white onion.
- Chop the green onions.
- Krok 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.
- Krok 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.
- Krok 4
Fry until crispy
- Flip the pancake.
- Fry on each side until golden and crispy.
- Krok 5
Mix the dipping sauce
- Combine the soy sauce, chili crisp, water, sesame oil, rice vinegar and sesame seeds.
- Krok 6
Serve
- Cut the pancake and dip it in the sauce.
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