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
Scale
- 8 rice paper sheets
- 1 zucchini, thinly sliced
- 2 scallions
- 1/4 cabbage
- 1/2 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
- 1/2 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