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Crispy Rice Paper Pancake

Crispy Rice Paper Pancake: Quick, Customizable Deliciousness

Experience the delightful blend of flavors and textures in these Crispy Rice Paper Pancakes, ready in just 6 minutes!
Prep Time 2 minutes
Cook Time 4 minutes
Total Time 6 minutes
Servings: 2 pancakes
Course: APPETIZERS
Cuisine: Asian
Calories: 200

Ingredients
  

For the Pancake
  • 2 sheets Rice Paper Do not soak too long.
  • 1 large Egg Can substitute with flaxseed meal mixed with water for vegan.
  • 2 tablespoons Vegetable Oil For frying.
For the Filling
  • 2 tablespoons Scallions Can substitute with herbs like basil or dill.
  • 1/4 cup Carrot Shredded, can swap with other vegetables.
  • 1/2 cup Shrimp or Firm Tofu Cooked shrimp or firm tofu for vegetarian option.
  • 1 tablespoon Soy Sauce Use gluten-free to keep the dish gluten-free.
  • 1 teaspoon Chili Sauce or Sriracha Adjust to taste.

Equipment

  • nonstick skillet

Method
 

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

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 25gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Serve with a refreshing dipping sauce for a delightful twist!

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