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Crispy Rice Paper Vegetable Pancakes
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Crispy Rice Paper Vegetable Pancakes

30 minServes 4Nutri-Score C€
from @essen_paradies38 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • rice paper wrappersPantry8 pieces
  • carrot (julienned)Produce1 piece
  • cabbage (finely shredded)Produce150 g
  • spring onion (sliced)Produce2 pieces
  • garlic (minced)Produce2 pieces
  • soy saucePantry15 ml
  • sesame oilPantry10 ml
  • vegetable oil (for frying)Pantry30 ml
  • saltSpices2 g

per serving

Nutrition

233kcal

Carbs
33 g
Proteins
2 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Pastry brush

step by step

Method

  1. Prepare the vegetable filling

    • Julienne the carrot and finely shred the cabbage.
    • Mix the vegetables with the sliced spring onion, minced garlic, soy sauce, sesame oil and salt.
    Step 1

  2. Soak the rice paper

    • Briefly dip a rice paper wrapper in warm water until just pliable.
    • Lay it flat on a clean surface.
    Step 2

  3. Fill and fold the pancakes

    • Spread a portion of the vegetable filling over the wrapper.
    • Fold the sides in and roll up tightly to seal.
    • Repeat with the remaining wrappers and filling.
    Step 3

  4. Fry until crispy

    • Heat the vegetable oil in a frying pan over medium heat.
    • Fry the pancakes a few minutes per side until golden and crispy.
    • Drain on paper towels and serve hot.
    Step 4
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