What do you do when you accidentally buy 5 packs of rice paper instead of 1? You start experimenting with new recipes! These Crispy Vegetable Rice Paper Pancakes are not only delicious, but they’re also an amazing combination of textures; they’re fresh and crunchy, all at the same time. The filling is so flavourful. I think these are really the best of both worlds because of the way the crispy exterior is combined with the delicious fresh vegetable medley filling. When you dip these pancakes in my special sauce, each bite becomes a tasty treat!
My recipe is quick and easy; it takes just under 30 minutes from start to finish. You can enjoy these as a light meal, appetizer, or even a snack. You can switch the filling up to suit your taste. Vegetables that I’ve enjoyed using in these delicious pancakes are: onion, cabbage, carrot, spring onions, cucumbers and even shredded lettuce. I like to use tofu & cooked vermicelli rice noodles too. I love how they bring a different flavour, colour, and texture to the filling. I use salt & pepper for seasoning by, but you can use whatever you’d like. My son always requests different cheeses in his, but I prefer mine without.
Give my recipe a try, you’ll be hooked!
INGREDIENTS:
1 small, onion thinly sliced or diced
1/2 cabbage thinly sliced
1/2 cup of vermicelli rice noodles, cooked
1 carrot thinly sliced
1/2 cup of shredded lettuce
1/2 cup of medium firm tofu, diced
Salt and pepper to taste
2 tbsp olive oil
7 rice paper sheets
STEPS:
Prep all your vegetables & tofu- shred, dice.
Heat 1 tablespoon of olive oil in a pan over medium heat.
Quickly dip one rice paper in cold water and place it in the pan.
Spread a portion of all your filling ingredients evenly over the rice paper.
Dip another rice paper in cold water and place it on top.
Cook each side for about 3 minutes, until the bottom is crispy and light golden brown.
Carefully flip the pancake and cook the other side for another 3 minutes, until it’s crispy. *After cooking a few pancakes, add more oil to the pan, as needed.
Remove from the pan, cut into pieces and serve with soy sauce or my special sauce (Houri’s special sauce: soy sauce, white vinegar, sesame oil, garlic chilli oil).
Bon appétit! Enjoy!
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