Crispy Rice Paper Pancake: Crunchy, Customizable, and Delicious

Enjoy these Crispy Rice Paper Pancakes that are quick, customizable, and gluten-free, perfect for a delightful meal.

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Prep Time 3

Cook Time 3

Total Time 6

Servings: 2 pancakes

Course: Snacks

Cuisine: Asian

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pancake Base

2 sheets Rice Paper Soaked lightly for texture
1 Large Egg Can substitute with a flaxseed mixture for vegan

For the Filling

2 tablespoons Scallions Chopped
1 cup Carrot Shredded
1 cup Cooked Shrimp or Firm Tofu Chopped

Seasonings and Oils

1 tablespoon Soy Sauce Use gluten-free if necessary
1 tablespoon Chili Sauce or Sriracha Adjust based on heat preference
1 tablespoon Vegetable Oil For frying

For Topping

2 tablespoons Fresh Herbs Cilantro or mint
1 tablespoon Toasted Sesame Seeds For garnish

Equipment

nonstick skillet

Method

Cooking Steps

Heat a nonstick skillet over medium heat for 2-3 minutes. Add vegetable oil and swirl around to coat.
In a bowl, whisk the egg until fluffy. Add chopped scallions, shredded carrot, and shrimp or tofu. Mix well.
Moisten a rice paper sheet with water until pliable. Lay it flat in the skillet.
Spread the egg mixture evenly over the rice paper. Drizzle with soy sauce and chili sauce.
Place another rice paper sheet on top and press down softly with a spatula.
Cook for 3-4 minutes until golden brown. Flip and cook for another 2 minutes.
Remove from skillet and garnish with fresh herbs and sesame seeds. Cut into wedges and serve.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 25gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 1200IUVitamin C: 5mgCalcium: 50mgIron: 1.5mg

Notes

Customize your fillings with different proteins or vegetables to suit your taste. Perfect for casual lunches or dinner parties.

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