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Crispy Rice Paper Pancakes with Chili Crisp Dipping Sauce
25 minServes 1Nutri-Score C€
C
25 min
25 minCrispy Rice Paper Pancakes with Chili Crisp Dipping Sauce
what you need
Ingredients
red cabbage (shredded)Produce180 g- green onion (chopped)Produce3 pieces
white onion (sliced)Produce60 g
carrot (shredded)Produce2 pieces
mozzarella cheese (shredded)Dairy75 g
sesame oil (for the filling)Pantry15 ml
salt (to taste)Spices1 g
white pepper (to taste)Spices1 g- rice paperPantry2 pieces
olive oil (for the pan)Pantry10 ml
soy sauce (for the sauce)Pantry45 ml- spicy chili crisp (for the sauce)Pantry22 ml
water (for the sauce)Other22 ml- sesame oil (for the sauce)Pantry15 ml
- rice vinegar (for the sauce)Pantry15 ml
sesame seeds (for the sauce)Nuts & seeds5 g
per serving
Nutrition
604kcal
- Carbs
- 48 g
- Proteins
- 22 g
- Fat
- 36 g
what you’ll use
Tools
Mixing bowl
Frying pan
Pastry brush
Spatula
step by step
Method
- Step 1
Prepare the vegetables
- Chop the red cabbage.
- Shred the carrots.
- Slice the white onion.
- Chop the green onions.
- Step 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.
- Step 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.
- Step 4
Fry until crispy
- Flip the pancake.
- Fry on each side until golden and crispy.
- Step 5
Mix the dipping sauce
- Combine the soy sauce, chili crisp, water, sesame oil, rice vinegar and sesame seeds.
- Step 6
Serve
- Cut the pancake and dip it in the sauce.
most cooked first