Crispy Vegetable Rice Paper Pancake by drvegan

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Crispy Vegetable Rice Paper Pancake

drvegan

Cook

25 min

These Crispy Vegetable Rice Paper Pancakes are a delicious and healthy option, perfect for a quick meal or appetizer. Thinly sliced vegetables are mixed with cheese, encased in rice paper, and pan-fried to a golden crisp. Serve with soy sauce for a flavorful dipping experience.

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4 servings

US

original

metric

Picture for Crispy Vegetable Rice Paper Pancake

4 servings

US

original

metric

Ingredients

1 onion (thinly sliced)

½ red cabbage (thinly sliced)

1 carrot (very thinly sliced)

2 spring onions (chopped)

Salt and pepper (to taste)

½ cup grated cheese

2 tbsp olive oil

8 rice paper sheets

Soy sauce (for serving)

Directions

Step 1

For the Prepare Vegetables:

Step 1

Use a mandoline to thinly slice the onion and red cabbage.

Step 2

Thinly slice the carrot.

Step 3

Chop the spring onions.

Step 4

In a large bowl, combine the sliced vegetables, cheese, salt, and pepper.

Step 5

For the Assemble Wraps:

Step 1

Heat 1 tablespoon of olive oil in a pan over medium heat.

Step 2

Quickly dip one rice paper in cold water and place it in the pan.

Step 3

Spread a portion of the vegetable mixture evenly over the rice paper.

Step 4

Dip another rice paper in cold water and place it on top.

Step 5

For the Cook Wraps:

Step 1

Cook for 3-5 minutes until the bottom is crispy and golden brown.

Step 2

Carefully flip the wrap and cook the other side for another 3-5 minutes until crispy.

Step 3

For the Serve:

Step 1

Remove from the pan, cut into pieces if desired, and serve with soy sauce.

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