Zucchini Sausage Stir Fry + Quick & Flavorful One-Pan Delight

on
0

Rice Paper Veggie Pancake – A Crispy, Cheesy Delight!

on

Looking for a fun and unique way to enjoy vegetables? This Rice Paper Veggie Pancake is a game-changer! Crispy on the outside, loaded with colorful veggies, and oozing with melted cheese, it’s an easy and delicious recipe that takes simple ingredients and transforms them into something amazing. Plus, it’s a fantastic way to use up leftover veggies!

A Unique Twist on a Classic Pancake

If you’ve ever made traditional Korean pajeon (파전), this recipe brings a crispy twist using rice paper! Inspired by street food-style veggie pancakes, this version is lighter, crispier, and incredibly satisfying. It’s a quick, meat-free option packed with flavor, and the dipping sauce adds a perfect balance of umami, tang, and spice. Whether you're looking for a creative breakfast, snack, or light meal, this pancake is a must-try!















Rice Paper Veggie Pancake Recipe

Serving Size: serves 2


Ingredients

Pancake:

  • 100g (3.5 oz) purple cabbage, finely shredded
  • 1 carrot, grated
  • 150g (5.3 oz) spring onions, finely chopped
  • 100g (3.5 oz) shredded cheese
  • 1 tsp sesame oil
  • 1/8 tsp salt
  • 1/8 tsp white pepper
  • Rice paper
  • Oil for cooking (use kitchen paper to wipe excess oil)

Dipping Sauce:

  • 2 tbsp soy sauce
  • 1 tsp balsamic vinegar
  • 1/2 tsp chili oil
  • 1/2 tsp sesame oil
  • Pinch of sugar


Instructions

  1. Prepare the Vegetables: Grate the carrot and cabbage. Chop the spring onions finely.
  2. Mix the Filling: In a large bowl, combine the shredded cabbage, grated carrot, chopped spring onions, and shredded cheese. Add sesame oil, salt, and white pepper. Mix well.
  3. Prepare the Pan: Lightly grease a pan with oil and use a kitchen towel to wipe most of it away, leaving just a thin layer.
  4. Soften the Rice Paper: Fill a shallow bowl with water. Dip one sheet of rice paper into the water until slightly softened, then place it directly in the pan.
  5. Assemble the Pancake: Immediately spread a portion of the veggie mixture onto the rice paper in the pan.
  6. Cover with Another Rice Paper: Soften a second sheet of rice paper and place it over the veggies, gently pressing it down.
  7. Cook Until Crispy: Cook on medium heat for about 3-4 minutes until the bottom turns golden and crispy. Flip carefully and cook for another 3-4 minutes.
  8. Cut & Serve: Transfer the pancake to a cutting board and slice it into bite-sized pieces.
  9. Prepare the Dipping Sauce: In a small bowl, mix soy sauce, balsamic vinegar, chili oil, sesame oil, and sugar.
  10. Enjoy! Serve the crispy pancakes with the dipping sauce and enjoy!

Tips for the Best Rice Paper Pancakes

  • Crispy Texture: Wiping excess oil from the pan ensures a crispy texture without making the pancake greasy.
  • Cheese Choice: Use a meltable cheese like mozzarella for the best results.
  • Substitutions: Swap out the cheese for a dairy-free alternative to make this vegan.
  • Dipping Sauce Variations: Adjust the spice level by adding more or less chili oil.
  • Meal Prep Tip: Prep the veggie filling ahead of time for a quicker cooking process.

Wrap-Up

This Rice Paper Veggie Pancake is the perfect way to turn simple ingredients into a crispy, cheesy, and flavor-packed dish. Whether you’re making it for a quick meal or a tasty snack, it’s a recipe that’s sure to impress! Try it out and let me know in the comments how you enjoyed it!

Keywords (키워드):

rice paper pancake, veggie pancake, crispy pancake, Korean pancake, pajeon, easy snack, vegetarian pancake, Korean street food, healthy recipe, quick dinner, 라이스페이퍼전, 야채전, 초간단 요리, 채식 요리


Comments

Post a Comment