Ingredients
Equipment
Method
How to Make Crispy Rice Paper Pancake
- Warm a nonstick 10-inch skillet over medium heat and add enough vegetable oil to coat the bottom evenly.
- In a bowl, whisk the egg until fluffy, then mix in the scallions, shredded carrot, and either cooked shrimp or firm tofu.
- Lightly mist one rice paper sheet with water until pliable and lay it in the warm skillet.
- Spread the egg mixture over the rice paper, then drizzle with soy sauce and chili sauce.
- Place another rice paper sheet on top and gently press down to stick together.
- Sauté for about 3-4 minutes until the bottom is golden brown, then flip and cook for another 2 minutes.
- Remove the pancakes, garnish with fresh herbs, cut into wedges, and enjoy warm.
Nutrition
Notes
Serve with a refreshing dipping sauce for a delightful twist!
