These Rice Paper Pancakes offer a Vietnamese twist on Korean vegetable pancakes. Easy to make, crispy, and incredibly delicious, they provide a creative way to incorporate a variety of vegetables into a pancake format.
Rice paper has taken the world by storm. It's hard for me to understand that a common ingredient I grew up with, like rice paper, can be used to make so many innovative recipes besides Vegan Summer Rolls or Fried Spring Rolls.
Rice Paper Pancakes, are inspired by Korean Vegetable Pancakes with a twist of Vietnamese Rice Paper sheets, that make an easy and accessible vegan snack.
For more rice paper recipes, check out:
- Vegan Rice Paper Croissants
- Rice Paper Tteokboekki
- Rice Paper Wrapped Enoki Mushroom
- Vietnamese Rice Paper Dumplings
- Rice Paper Pizza
Ingredients
These rice paper pancakes use the following ingredients:
- Rice paper sheets: These provide the base for the pancakes, holding the vegetables together and becoming crispy when fried.
- Onion: Adds a savory and aromatic flavor to the pancakes, enhancing the overall taste of the dish.
- Cabbage: Gives a crunchy texture and a slightly sweet flavor to the filling of the pancakes.
- Zucchini: Brings a mild, slightly sweet flavor and a tender texture to the vegetable filling, complementing other ingredients.
- Carrot: Adds color, sweetness, and a crunchy texture to the filling, enhancing the visual appeal and taste of the pancakes.
- Chili oil: Infuses a spicy kick and depth of flavor to the dish, providing a delicious heat that complements the vegetables and rice paper wrappers.
Instructions
Slice the zucchini, cabbage, onion, and carrot thinly.
Fill a shallow dish with warm water. Dip a rice paper sheet into the water for a few seconds until soft.
Place the rice paper sheet on a pan, and evenly distribute the vegetables on top. Drizzle with chili oil.
Top with another dipped rice paper sheet. Allow it to sit until the bottom has crisped up.
Flip the rice paper pancakes and continue frying until the bottom turns golden brown and crispy.
Repeat the process for the remaining pancakes.
While the pancakes are cooking, prepare the dipping sauce by combining all the sauce ingredients in a small bowl.
To serve, cut the pancakes into small pieces using a knife and serve with the soy dipping sauce.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Print📖 Recipe
Rice Paper Pancakes
- Total Time: 25 minutes
- Yield: 4 pancakes 1x
Description
These Rice Paper Pancakes offer a Vietnamese twist on Korean vegetable pancakes. Easy to make, crispy, and incredibly delicious, they provide a creative way to incorporate a variety of vegetables into a pancake format.
Ingredients
- 8 rice paper sheets
- 1 zucchini, thinly sliced
- 2 scallions
- ¼ cabbage
- ½ onion
- 1 small carrot
- 2 tbsp chili oil (divided)
Dipping Sauce:
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 1 clove garlic, minced
- ½ tsp red pepper flakes (optional)
Instructions
- Slice the zucchini, cabbage, onion, and carrot thinly.
- Fill a shallow dish with warm water. Dip a rice paper sheet into the water for a few seconds until soft.
- Place the rice paper sheet on a clean surface or pan, and evenly distribute the vegetables on top. Drizzle with chili oil.
- Top with another dipped rice paper sheet. Allow it to sit until the bottom has crisped up.
- Flip the rice paper pancakes and continue frying until the bottom turns golden brown and crispy.
- Repeat the process for the remaining pancakes.
- While the pancakes are cooking, prepare the dipping sauce by combining all the sauce ingredients in a small bowl.
- To serve, cut the pancakes into small pieces using a knife and serve with the soy dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: stovetop, frying
- Cuisine: Fusion
MSantos says
Delicious and so easy to make! I keep rice paper on hand and this is a great recipe we all enjoyed.