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Crispy Rice Paper Pancake

Crispy Rice Paper Pancake: Quick, Customizable Delight

Crispy Rice Paper Pancakes are a customizable and quick-cooking gluten-free delight, perfect for weeknight meals.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 pancakes
Course: Appetizers
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 pack Rice Paper Provides a unique texture; substitute with alternative gluten-free wraps if desired.
  • 1 large Egg Binds the filling and adds protein; can be replaced with a mix of flaxseed meal and water for a vegan option.
  • 2 stalks Scallions Adds a fresh, mild onion flavor; chives or leeks can serve as suitable alternatives.
  • 1 medium Carrot Brings sweetness and crunch; feel free to swap with zucchini or bell peppers.
For the Filling
  • 200 grams Shrimp Offers a rich savory taste; swap for finely chopped firm tofu for a vegetarian version.
  • 2 tablespoons Soy Sauce Enhances umami flavor; use gluten-free soy sauce to maintain a gluten-free recipe.
  • 1 tablespoon Chili Sauce Provides heat and kick; Sriracha can be used for those seeking extra spice.
For Frying
  • 2 tablespoons Vegetable Oil Essential for frying and achieving crispiness; no substitutes recommended for desired results.
For Garnish
  • 1 handful Fresh Herbs Enhance flavor and presentation; cilantro or mint work beautifully.
  • 1 tablespoon Toasted Sesame Seeds Adds a nutty crunch; optional, but highly recommended for extra texture and flavor.

Equipment

  • 10-inch nonstick skillet

Method
 

Step‑by‑Step Instructions
  1. Heat a 10-inch nonstick skillet over medium heat. Pour in enough vegetable oil to coat the bottom lightly, about 2 tablespoons.
  2. In a mixing bowl, whisk the egg until it becomes fluffy, about 1 minute. Fold in the sliced scallions, shredded carrots, and your choice of shrimp or firm tofu.
  3. Take a sheet of rice paper and lightly moisten it by quickly dipping it in warm water for about 10-15 seconds until pliable. Place the softened rice paper flat in the skillet.
  4. Spread a generous amount of the egg and vegetable filling evenly over the rice paper, leaving about an inch of space around the edges. Drizzle with soy sauce and chili sauce.
  5. Moisten another rice paper sheet and place it gently atop the filling. Press down evenly to help adhere the layers together.
  6. Cook the pancake undisturbed for about 3 to 4 minutes until the bottom is golden brown. Flip the pancake using a spatula and cook for an additional 2 minutes.
  7. Remove the pancake from the skillet, garnish with fresh herbs and toasted sesame seeds. Slice into wedges and serve warm.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Avoid over-soaking the rice paper; preheat your skillet adequately for best results. Use a wide spatula for flipping and do not overfill the pancakes.

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