Description
These quick and delightful crispy rice paper pancakes are a perfect appetizer or snack that is both simple to make and a joy to eat.
Ingredients
Scale
- 10 rice paper wrappers
- 1 cup shredded vegetables (carrots, zucchini, bell peppers)
- 1/2 cup cooked noodles (optional)
- 1/2 cup protein (tofu, shrimp, or chicken)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic (minced)
- 1 tablespoon fresh herbs (cilantro, mint, or basil)
- Oil for frying
Instructions
- Soak rice paper wrappers in warm water until soft.
- Place a small amount of shredded vegetables, protein, and noodles on the bottom third of each wrapper.
- Drizzle with soy sauce, sesame oil, and garlic.
- Fold the sides over the filling and roll up tightly.
- Heat oil in a pan over medium heat.
- Fry each pancake until golden brown on both sides.
- Serve hot with fresh herbs on top.
Notes
- For extra crunch, you can add crushed nuts before rolling the pancakes.
- These pancakes can also be served with a dipping sauce like sweet chili sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg